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Zucchini Lasagna

I love the use of zucchini for lasagna noodles in this recipe. It can also be made vegan by substituting it with vegan cheese.

Zucchini Lasagna

GLUTEN-FREE, PALEO, RECIPES


INGREDIENTS

  • 2 large zucchini, sliced

  • 1 container ricotta or almond cream cheese (Kite Hill)

  • 1 egg

  • 1 bunch basil, chopped

  • 2 1/2 cups marinara sauce

  • 1 lb ground turkey

  • 1/2 Parmesan cheese or vegan parm

DIRECTIONS

  1. Preheat oven to 450°.

  2. Saute ground turkey until brown and add 2 cups marinara sauce and keep warm. Set aside 1/2 cup marinara.

  3. Pat excess moisture from sliced zucchini.

  4. Combine egg, ricotta, and basil and set aside.

  5. In a baking dish, layer 1/2 cup marinara then one layer of zucchini.

  6. Continue to layer with ricotta mixture, meat sauce, and zucchini and repeat three more times.

  7. Top with remaining ricotta mixture on top and finish with Parmesan.

  8. Wrap in foil and bake in the oven at 450° for 30 minutes.

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