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Zucchini Lasagna

By Crystal Cook and Sandy Pollock

4.6

(40)

Image may contain Plant Food Vegetable and Burger
Photo by Ben Fink

Citizens of Casseroleville, bow in the presence of the king of all baked dishes! This recipe gets two thumbs-up not only for being gluten-free, but also for allowing you to keep your blood sugar in check. By replacing lasagna noodles with thin layers of sliced zucchini, the carbs stay low, but the flavor is still full and zesty. We suggest using a mandoline for even slices and quick prep. Just be careful—those things are sharp!

freezes well!

For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

Recipe information

  • Yield

    Serves 8

Ingredients

2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

Preparation

  1. Step 1

    1. Preheat the oven to 375°F.

    Step 2

    2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

    Step 3

    3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.

    Step 4

    4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

Reprinted with permission from The Casserole Queens Make-A-Meal Cookbook. Copyright © 2013 by Sandy Pollock and Crystal Cook. Photographs copyright © 2013 by Ben Fink. Published by Clarkson Potter, a division of Random House LLC. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006. New York Times bestselling authors, they are hosts of the Casserole Queens Web series on YouTube's Hungry channel, and they write a monthly column for Woman's Day.
TagsCasseroleZucchiniSquashVegetableGround TurkeyTurkeyPoultryCanned TomatoTomatoRicottaCheeseDairyMainDinnerNut FreeGluten FreeMake AheadOven BakeSummerCookbooks

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