Gluten-Free Zucchini No-Noodle Lasagna

Wondering what to do with all your garden zucchini? Besides the obvious yummy zucchini bread why not try a new lasagna recipe!! My kids love this lasagna.  It almost tastes like real lasagna but it’s a LOT healthier …and it’s gluten-free! And hey, if nothing else, it helps use up all that garden zucchini!

Ingredients:

• 15-ounce Cottage cheese   
• 1/2 cup grated Romano cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 Tablespoon chopped fresh Italian parsley
• 1/2 teaspoon ground black pepper
• non-stick cooking spray
• 2 pounds zucchini, sliced lengthwise 1/4 inch thick or less (pat dry or better yet, let sit on paper towel to dry out, otherwise the lasagna will be runny.  If you forget to dry out the zucchini it’s ok, the lasagna will thicken as you let it sit after it comes out of the oven.)
• 26 ounces gluten-free tomato pasta sauce (make sure it says gluten-free on it or else it could be cross contaminated)
• 1 large onion ~ diced
• 3 cloves garlic ~ minced
• 1 1/2 lbs ground meat (turkey, beef, sausage, etc)
• 6 oz tomato paste   2 cups shredded mozzarella cheese

Directions:

1. In a large bowl, combine the ricotta cheese (or cottage cheese), Romano cheese, basil, oregano, parsley, and pepper.  Stir to mix well.
2. Pre-heat the oven to 375*F.
3. In a large saucepan cook the ground meat, onion and garlic til cooked though.  Then add the pasta sauce and tomato paste.  Set aside.
4. Lightly spray a 13×9 inch baking dish with non-stick cooking spray.
5. Layer in order – 1/4 of the zucchini, half of the ricotta cheese mixture, 1/4 zucchini, 1/2 the pasta sauce mixture, and 1 cup mozzarella cheese.  Repeat in the same order, EXCEPT FOR THE REMAINING 1 CUP MOZZARELLA CHEESE.
6. Bake for about 60 minutes.  Check to see if the zucchini is tender, the length of time depends on how thin you get your slices.
7. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese.
8. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned.
9. Remove from the oven and let rest at least 15 minutes before serving.

Makes 6 to 8 servings.

Alternative: Use 1 pound Zucchini and 1 pound Eggplant.  Layer zucchini, cheese mix, eggplant, pasta sauce, mozzarella and then repeat, remember to hold the last layer of mozzarella until the end of the baking.

Vegetarian: Just leave out the meat!