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Lasagna is possibly one of my favorite meals. Yet while I do love the traditional version, I've come across a recipe that is not only gluten-free, but healthier too. This lasagna does not use the pasta (noodle) sheets we are accustomed to, thinly sliced zucchini are used instead, making this gluten-free dish all the more healthier and equally delicious. See how it's made in the video below and don't forget to save the recipe listed just beneath. |
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Here's the recipe: Ingredients (serves 8-10)
For the sauce
For the cheese mixture
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Directions 1. Cut the ends of the zucchini and cut it in half (lengthwise). Then use a vegetable peeler to peel long strips of the zucchini. Set each on a baking sheet lined with paper towels, dabbing the zucchini with the paper towels to absorb the moisture. 2. Then, in a large pot add the olive oil, the onions and garlic. Cook until all appear translucent. This should take about 4 to 5 minutes. Then add the ground turkey and cook for a further 4 to 5 minutes, or until the turkey has browned slightly. 3. Add the crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste and bay leaf. Let the ingredients simmer for 30 minutes. 4. Preheat the oven to 375˚F/190˚C. Meanwhile, in a bowl, combine the ricotta cheese, the egg, parsley, parmesan, salt and pepper. Mix until the ingredients have combined well. 5. In a baking dish layer the turkey sauce, zucchini strips, ricotta mixture and parmesan. Repeat until you have a total of 3 layers. Finish up with the turkey sauce then top with parmesan cheese. 6. Bake for about 50 minutes and let it rest for at least 20 minutes before serving. Dig in and enjoy! h/t: buzzfeed.com |
