The Pioneer Woman Tasty Kitchen
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It’s Better Gluten-Free Lasagna

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Who needs noodles? This recipe came to me shortly after my test results came back positive for celiacs … and it’s wonderous. Thinly sliced zucchini take the place of the noodles. And let’s all be honest, zucchini is significantly better for you than noodles. I hope you have a mandoline—it’s a lot easier to manage the zucchini, but if not, just old school it and slice ‘em thin by hand.

Ingredients

  • 1 pound Ground Beef, Turkey, Or (if You're Really Feeling Adventurous) Italian Sausage
  • 1 pint Small Button/baby Bella Mushrooms
  • 1 whole Medium Onion, Chopped Fine
  • 2 cloves Garlic, Chopped Fine
  • 8 ounces, weight Jar/can Of Tomato Sauce
  • 6 ounces, weight Can Of Tomato Paste
  • 14 ounces, weight Can Of Diced Stewed Tomatoes
  • Oregano, to taste
  • Basil, To Taste
  • 6 whole Zucchini (or 8, If The Zucchini Look Small)
  • 2 whole Large Eggs
  • 2 cups Cottage Cheese
  • ½ cups Grated Parmesan
  • 1 Tablespoon Parsley, Freshly Chopped
  • Seasoning Salt To Taste
  • 2 cups Mozzarella Or Cheddar Or Some Combination Of What You Have, Shredded

Preparation

Preheat oven to 375 degrees.

Mix your tomato sauce, paste, and stewed tomatoes all together in a pot with some salt, pepper, oregano, and basil to taste and let everything simmer around and get to know one another. (Or if you’re feeling slightly lazy, like I usually am, grab a jar of some decent quality and seasoned pasta sauce. No one will know.)

Thinly slice all the zucchini lengthwise. We’re not looking for medallions. I’m talking as thin as you can get. This is where a mandoline would be useful. Just be careful of your fingers in any case. Put all the sliced zucchini in a large pot with a sprinkle of salt and fill till the zucchini are floating. Put on medium heat and bring to a boil and simmer for 15 minutes. (I know you’re treating the zucchini like noodles—that’s the idea!) Take them off the heat when they’re done and strain.

Oil the bottom of the 9×13 pan and spread a little sauce in the bottom as well.

In a LARGE saute pan, add some oil and saute the meat, onion, mushrooms, and garlic until the meat is cooked through. Drain the excess fat and then return everything to the pan. Add your jar of pasta sauce or the tomato mixture. Simmer it all for about 10 minutes. It smells so good at this point …

While the meat is simmering in the delicious goodness of the sauce, whisk together the eggs, cottage cheese, Parmesan, parsley, salt, pepper, and seasoning salt. Have the grated mozzarella ready.

Now for the fun part.

In your 9×13 pan, layer the zucchini like you would lasagna noodles. Overlap them just a bit and cover the whole bottom of the pan. Then, spread half of the cottage cheese mixture. THEN, sprinkle half the chedder and mozzarella cheese over that! THEN, spread half of the meat mixture on top of that!! Phew. First half is done. Layer the zucchini again, like you did before, followed by the cottage cheese mixture, then the cheese, then the meat. And to top it all off, sprinkle some Parmesan on top.

Bake in the oven for 30-35 minutes or until sauce is bubbly. Let it stand for 10-15 minutes (if you can wait) and then CHOW DOWN!

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3 Reviews

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rkatzer on 6.13.2014

Hands down the best lasagna I’ve made, and I have a family lasagna recipe, so that’s saying a lot!

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katejudy311 on 8.23.2011

Delicious. I used eggplant and zucchini. I forgot mushrooms, which we love, so I can’t wait to make it again with the mushrooms. A definate keeper.

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heatheranne on 3.16.2011

I LOVE this recipe! I originally made for a friend allergic to gluten coming for dinner and we loved it so much it’s now in my regular what’s-for-dinner repertoire. My husband loves it, too, get’s excited when I make it. We don’t miss the noodles at all!

I don’t cut the zucchini length-wise anymore…too much work. And they just fell apart when I assemble the lasagna layers. So I just slice then and cover the zucchini layer with the slices and it still works great.

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