Noodle-Free Lasagna

Noodle-Free Lasagna

In the ongoing quest to cut refined carbs from our diet, I decided to try a noodle-free lasagna. I urge you to try it too, it is quite delicious and you won't miss the noodles a bit. This casserole was loved by my kids, and even my husband who does not like zucchini. I don't think he realized it was made with zucchini with the great flavors of the dish.

Ingredients

4-5 zucchini, sliced length wise thinly
1/2 lb. of sweet italian sausage
1 medium onion
3 cloves of garlic
28 oz. tomato puree
15 oz. ricotta
mozzarella cheese, freshly grated

Directions
This is very quick and easy, a great weeknight meal. First brown your sausage, breaking it up as you go. Then add chopped onions, and cook over medium heat until done then add garlic and cook for a brief minute. Next add your tomato puree, simmer for a few minutes.
While your sauce is cooking slice your zucchini length wise trying to keep the slices the same thickness.

In the bottom of your 9x11 casserole dish ladle some of your sauce covering the entire bottom of the dish. Layer the slices of zucchini, top with a layer of ricotta and shredded mozzarella. Continue this layering and finish with the meat sauce. Bake uncovered in a 375 degree oven for 30-40 minutes, or until zucchini is fork tender. Top with a little parmesan and Enjoy!

Comments

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