This article provides a recipe for gluten-free lasagna that uses zucchini noodles instead of traditional wheat pasta. The dish is made with ground beef, marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, and a variety of seasonings. The step-by-step guide includes instructions for cooking the ground beef, preparing the cheese mixture, and layering the lasagna in a baking dish. The final product is a healthier version of the classic Italian dish that is gluten-free and filled with nutritious veggies. It can be served as a main dish or alongside a fresh salad.
Gluten-Free Lasagna with Zucchini Noodles: A Healthier Alternative
Introduction
Lasagna is a classic Italian dish that is loved by many. However, for those who are gluten intolerant, traditional lasagna made with wheat pasta is off-limits. But don’t worry, because you can still enjoy this delicious dish by using zucchini noodles instead. By making this simple swap, you’ll create a healthier version of lasagna that’s gluten-free and filled with nutritious veggies. In this article, we’ll provide you with a step-by-step guide on how to make this delicious gluten-free lasagna with zucchini noodles.
Ingredients
- 4 medium zucchinis (sliced into thin noodles)
- 1 pound ground beef
- 1 jar (24 oz.) marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper (to taste)
- Olive oil (for cooking)
Step-by-step Guide
Step 1: Preheat oven to 375°F
Before you start cooking, preheat your oven to 375°F.
Step 2: Cook the ground beef
In a large pan, cook the ground beef over medium heat until it’s browned. Drain any excess fat.
Step 3: Add garlic and seasonings
Add the minced garlic, dried basil, dried oregano, salt, and pepper to the pan with the ground beef. Stir well to combine.
Step 4: Add marinara sauce
Pour the marinara sauce into the pan with the ground beef and stir well. Let the mixture simmer for 10-15 minutes.
Step 5: Prepare the cheese mixture
In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper. Mix well.
Step 6: Layer the lasagna
Coat the bottom of a large baking dish with olive oil. Then, layer the zucchini noodles on top of the olive oil. Add a layer of the ground beef and marinara mixture on top of the zucchini noodles, followed by a layer of the cheese mixture. Repeat these layers until you’ve used up all of the ingredients.
Step 7: Add shredded mozzarella cheese
Once you’ve finished layering the lasagna, sprinkle the shredded mozzarella cheese on top.
Step 8: Bake the lasagna
Cover the baking dish with aluminum foil and bake the lasagna in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Step 9: Let the lasagna cool
Once the lasagna is finished baking, let it cool for 10-15 minutes before slicing it into serving portions.
Conclusion
By making this simple swap from wheat pasta to zucchini noodles, you can enjoy a delicious and healthier version of lasagna that’s also gluten-free. This recipe is easy to follow and makes enough to feed the whole family. Serve it as a main dish or as a side dish alongside a fresh, green salad. With this recipe, there’s no need to miss out on one of your favorite dishes just because you can’t eat gluten.