How to Make a Gluten Free Zucchini Noodle Lasagna

Posted by sarah Maughan on Oct 17, 2013 in How To's, Lunch & Dinner, Whole Food Recipes | 2 comments

This is a fun recipe. I have to say when I first made this, I’d never actually made a glutinous or even a gluten-free lasagna recipe that used real noodles. I had no idea what I was getting into but hey it worked!

You can also make a lentil filling – so this dish is great for families who have gluten-free and vegetarian needs to work around.

You can prep it all at the same time and freeze an extras so next week you’re just defrosting in the oven and not preparing anything for your family with different nutrition requirements. Easy! One day, I took pictures of the process because I remember my first time attempting it and just looking at the recipe scared me. Since it turned out to be quite easy I figured the visuals would help decrease the anxiety for others. So give it shot! A lasagna without noodles, who would have thought.

Gluten Free Zucchini “Noodle” Turkey (or lentil) Lasagna

Recipe originally from The Hormone Diet, Dr.Natasha Turner

Ingredients

2 lbs ground turkey – or I’ve also used 2 cups cooked green or brown lentils
1 clove garlic, minced
8 oz. (1 cup) can tomato sauce
1 tsp Italian seasoning
2 eggs
15 oz (1 cup) low fat ricotta
Fresh parsley (optional)
3/4 cup low fat mozzarella, shredded (although I read it wrong and did 1/4 cup and was fine too)
2 – 3 zucchini’s, sliced lengthwise (I used 3, sometimes 4)
¼ cup grated parmesan cheese

Directions

• Preheat oven to 325F
• Sautee turkey with garlic until cooked thoroughly and then add tomato sauce and Italian spices
• Beat eggs with ricotta cheese.
• Grate mozarella cheese
• Slice zucchini lengthwise, 3 – 4 slices per zucchini
• Use a rectangular baking dish (8” – although I used 2 dishes that were 8″) and layer dish – Brush a bit of tomato sauce on the bottom, 1/3 zucchini slices, half of meat sauce, 1/3 zucchini, all of ricotta/egg, half mozzarella, rest of zucchini, rest of meat sauce, rest of mozzarella and parmesan
• Bake for 45 – 60 minutes

Visual Directions

 Preheat your oven to 325F

Sautee turkey with garlic until cooked. Add tomato sauce and italian spices.

Beat eggs with ricotta cheese

Great mozzarella cheese

Slice zucchini lengthwise, approx 3 – 4 slices per zucchini

Use a rectangular baking dish (8” – although I used 2 dishes that were 8″) and layer dish – Brush a bit of tomato sauce on the bottom, 1/3 zucchini slices, half of meat sauce, 1/3 zucchini, all of ricotta/egg, half mozzarella, rest of zucchini, rest of meat sauce, rest of mozzarella and parmesan

Bake for 45 – 60 minutes and enjoy!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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