Today’s Tasty Tuesday recipe is my delish Zucchini Lasagna (Gluten-Free)
*can also be lactose free with almond mozzarella mixed with egg only, no ricotta
- 1 lb Ground Turkey
- 1lb Spicy Italian Sausage
- 28 oz can tomato sauce
- 3 tbsp italian seasoning
- 1 bell pepper shopped
- 5-7 baby bella mushrooms, chopped
- 3 medium zucchini, sliced 1/8″ thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Bake on 350 for 10 min or throw on frill for 2-3 min and blot extra moisture.
Then dice veggies.
Add tomato sauce to meat with veggies and spices. Bring to boil and stir. Simmer on low for at least 45 minutes, covered. Do not add extra water, the sauce should be thick.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 30 minutes covered at 400°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.