Gluten Free Lasagna
Ingredients
- 3 large garlic cloves
- 2 tablespoons unsalted butter
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon (or oregano)
- 2 teaspoons kosher salt, divided
- 2 teaspoons cornstarch (or arrowroot starch)
- 2 pounds zucchini (3 large or 5 small-medium)
- 2 ½ tablespoons chopped fresh thyme
- 2 teaspoons lemon zest (1/2 lemon)
- 1 ½ cups ricotta cheese
- ¾ cup shredded Parmesan cheese, divided
- 2 cups (7 ounces) shredded mozzarella cheese, divided
- ¼ teaspoon ground nutmeg
- Fresh ground black pepper
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Prepare the sauce:
- Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute.
- Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and several grinds of black pepper.
- Remove ¼ cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce).
- Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
- Roast the zucchini noodles:
- Slice the zucchini into noodles ¼ inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set them aside.
- Meanwhile, prepare the cheese filling:
- Destem the thyme, then roughly chop the leaves. Add 2 tablespoons of thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna.
- To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
- Turn down the oven:
- Turn down the heat to 375 degrees Fahrenheit.
- Assemble the lasagna:
- In a 9” x 9” baking dish (or similar volume baking dish), spread a ½ cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops), and about ½ cup of tomato sauce, using a spatula to spread the sauce evenly over the cheese.
- Repeat, topping with 1 layer of noodles, the remaining cheese mixture, and ½ cup of the remaining tomato sauce.
- Finally, top with a final layer of noodles, then another ½ cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon fresh thyme.
- Bake the lasagna:
- Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.
Nutrition Facts
Gluten Free Lasagna
Serves: 6 people
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 397.59 kcal | |
| % Daily Value* | ||
| Total Fat 25.84 g | 39.8% | |
| Saturated Fat 16.01 g | 80.1% | |
| Trans Fat 0.16 g | ||
| Cholesterol 83.87 mg | 28% | |
| Sodium 1024.06 mg | 42.7% | |
| Total Carbohydrate 19.83 g | 6.6% | |
| Dietary Fiber 4.57 g | 18.3% | |
| Sugars 10.14 g | ||
| Protein 25.04 g | ||
| Vitamin A 27.97 % | Vitamin C 46.43 % | |
| Calcium 61.58 % | Iron 17.07 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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