One thing I have SORELY missed since starting to eat Gluten Free over two years ago is lasagna. I love lasagna, I used to love to make lasagna and I so, so, so miss it. I know there are G Free lasagna noodles but I also often cook for my Dad who is on a low carb diet. So I thought why not make a dish that does double duty, plus no one “needs” a ton of noodles in their lasagna do they? I’m here to tell you no – no they do not.
Loved this noodle-less lasagna and my entire family thoroughly enjoyed as well. I even assembled it while my husband ran to the store for wine. Honestly, it only took about 20 minutes total (after sweating the squash).
3 cups Zucchini “Noodles”, slice lengthwise – about 2 large or 3 medium
1 lb Italian Turkey Sausage
1 jar Low Carb Marinara
1 16 oz container Cottage Cheese
1 16 oz container Ricotta Cheese
2 cups shredded Mozarrella Cheese
1 cup shredded Jack Cheese
1/4 cup fresh, diced parsley
Cut zucchini lengthwise, not too thin. Lay out on a cookie sheet or cutting board, salt and lay paper towels across – let rest for 15 minutes. Turn over slices and salt, place new paper towels over and let rest for at least 15 minutes, up to an hour. This helps to pull moisture out of the zucchini so you don’t have soupy lasagna. You can either use your “noodles” as they are, or grill them, like I did. It’s up to you. When grilling they only need to grill about 3 minutes on each side. Let cool before assembling lasagna.
Preheat oven to 375 degrees.
While zucchini is sweating, brown the sausage over medium high heat in a saucepan. Cook through, about 10 minutes, make sure to break up into small pieces, drain and let cool.
Beat eggs in a medium size bowl. Add cottage and ricotta cheese. Stir. Add dash of salt and pepper. Set aside. Grab a 13×9 dish, glass, metal, throwaway foil, whatever works. Spread some marinara sauce on the bottom of the pan, layer the zucchini on top, in a single layer, do not overlap unless you have a ton of slices. Drop spoons full of cheese and egg mix. Layer 1/2 of the sausage, then top with 1/2 of the shredded mozzarella and jack cheese. Repeat. Top with diced, fresh parsley.
Bake uncovered for 40-45 minutes, until sauce is bubbly and cheese is browned. If you see your cheese is browning too much on top, cover with aluminum foil. Remove from oven and let sit for 20 minutes before slicing. Enjoy with a nice glass of Pinot Noir or Chardonnay and a simple green salad or steamed vegetable.