Zucchini Lasagna

Being gluten free there are certain dishes that I enjoy but haven’t had in a long time. If you are on Pinterest, I am sure you have seen all the various zucchini lasagna posts out there. Some combine zucchini and lasagna noodles, some don’t. My version, only uses zucchini…and is a great way to use up some of that summer zucchini that you have an abundance of.

I started really thinking of lasagna after I was able to enjoy a gluten free version at Originals, a local pizza/Italian restaurant. They are always adding to their gluten free selection and it is great! It’s by far our favorite local restaurant…and there is food for me!
Back to the lasagna…this recipe can be adapted to your favorite lasagna recipe, just substitute the noodles with zucchini. It would also work great with eggplant.

6-8 medium zucchini 
1-2 jars of your favorite seasoned tomato sauce (or make your own)
2 cups mozzarella cheese, shredded
16 oz ricotta cheese
4 oz cream cheese
1/2 cup Parmesan cheese
Fresh basil (I used about 8-10 leaves) 
Start be slicing your zucchini length wise about 1/4 inch thick. Lay the slices on a paper towel to help drain some of the moisture.
In a large bowl, combine the ricotta, 1 cup of mozzarella, cream and the Parmesan cheese. Slice/chop the basil and add all but a couple leaves. Mix together.

Using a 13×9 pan, spread a small amount of sauce on the bottom, just to coat. Add a layer of the zucchini, slightly overlap. Then layer the sauce, cheese mixture and sprinkle with some of the remaining mozzarella cheese. Follow with the zucchini and keep layering until you fill the pan, about 3 layers. Top with remaining cheese and basil. 

Bake at 350 degrees for about an hour, until hot and bubbly.

Super Cheesy!!



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