Zucchini Lasagna (gluten-free)
Make your favorite ground beef or ground turkey recipe. Use a mandoline to slice the zucchini 1/8″ thick.
In a casserole dish spread some sauce on the bottom and layer the zucchini. Place some of the ground beef , then top with the mozzarella cheese ( I also added a teaspoon of Quark cheese on each layer to add a rich but guilt free creaminess) and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover.
Bake covered at 375° for 40 min, then uncovered 15 minutes. I like a little crispiness on top, so I also broil on high for 3-5 minutes at the end. Let stand about 5 minutes before serving. Bon Appetit!
So pretty! I love your pictures!
I’ve made this several times, I put my own spin on it but either way, this is excellent! Also easy if you are trying to do most of your cooking at once, you can brown up hamburger for other meals (tacos) during the week.
I roast 2 roma tomatoes while I’m waiting on the oven to heat up and prepping everything else…I sprinkle a little cumin on them and then insert them in between layers on my zucchini lasagna. Yum!