Gluten Free Lasagna

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 tbsp Basil, fresh
  • 3 Garlic cloves
  • 1/2 Onion
  • 1 28 Oz Can Tomatoes
  • 3 Zucchini, medium

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 4 cups Mozzarella
  • 1/4 cup Parmesan
  • 1 1/2 cups Ricotta

Found on thelittlepine.com

Ingredients

• 1 Lb Lean Ground Beef
• 1 1/2 Teaspoons Salt
• 1 Teaspoon Olive Oil
• 1/2 Onion, Chopped
• 3 Garlic Cloves, Minced
• 1, 28 Oz Can Crushed Tomatoes
• 2 Tablespoons Fresh Basil, Chopped
• Black Pepper, to Taste
• 3 Medium Zucchini
• 1 1/2 Cups Ricotta
• 1/4 Cup Parmesan
• 1 Egg
• 4 Cups Shredded Mozzarella

Directions

• Cook the meat until there’s no pink left. Then drain the meat using a colander or strainer to remove the excess fat. Set this aside.
• Using the same pan add olive oil, and cook the garlic and onion until the onion is translucent.
• Add the meat along with the tomatoes, basil salt and pepper.
• Simmer the sauce on low for 30 minutes.
• Slice the zucchini to an even 1/8” thick. The best way to do this is with a mandolin, if you don’t have a mandolin, use a vegetable slicer or spiralizer. (Keep in mind both these methods make it hard to get an even slice!)
• Place sliced zucchini on a flat space lined with paper towels. Lightly sprinkle with salt. This will “sweat” the zucchini helping the excess liquid to release.
• Let the salt sit for 10 minutes, then blot the zucchini. Flip over and repeat the same process on the other side.
• You can cook the zucchini if you’d like it to be softer (and less prominent in taste) in your lasagna. To do this, use a grill or grill pan. Cooking the zucchini will help to release even more water, so be sure to place it back on paper towels to help soak it all up!
• Preheat the oven to 375°.
• In a medium bowl combine ricotta, parmesan and egg, and mix until fully combined.
• Grab a 9x12 baking pan and let’s get to layering the dish!
• Layer the dish in the following pattern until all ingredients have been used up. (The top layer should be zucchini/what’s left of the red sauce): ½ cup of the red sauce, sliced zucchini, ½ cup of the ricotta combo, 1 cup of mozzarella. Save 1 cup of mozzarella (we’ll add this to the top of the dish once it’s cooked for a little).
• Cover the dish in tin foil, place in the oven and cook for 30 minutes.
• Take out of the oven, remove the foil and cook for another 20 minutes.
• Take out of the oven, top with the 1 cup of mozzarella and cook for 10 more minutes.
• Remove from the oven. Using a fork check to see that the tenderness of the zucchini is to your liking.
• If the zucchini seems too firm, put the dish back in the oven and continue cooking until it’s soft enough. You may want to place the foil back on if your mozzarella layer seems to be browning.
• Let the dish cool slightly before cutting (this will help the cheese from running everywhere) and enjoy!