While making it, I was worried this dinner was going to be a big, hot mess. Thankfully it’s amazing what an hour in an oven can do (especially when large amounts of melted cheese are involved!).
I pinned this zucchini lasagna recipe months ago on Pinterest, and thought a rainy Labor Day was the perfect time to devote to it. Danielle from Against All Grain calls for grain-free breaded zucchini in place of noodles, and provides the option for how to make your own ricotta cheese replacement.
While I will admit I didn’t make my marinara from scratch, I did mix up my own cheese and it turned out delicious. The zucchini noodles, however, were what caused me some concern. I’ve made my own grain-free breaded zucchini before, but I’ve always used a different method than Danielle suggested: dipped in egg, then dredged in the coating, whereas the recipe called for the opposite.
About halfway through the breading process, I decided to go back to my technique, and that’s what I’ve included in the recipe below. I just found the dry ingredients weren’t adhering to the zucchini, and then the egg kind of glopped on and was hard to manage.
Even though my zucchini didn’t wind up looking too good, again thanks to the oven I wound up with a pretty end result. Looks aside, I would recommend this recipe even more from a taste standpoint. My kids don’t really love zucchini, yet really enjoyed this dinner. It was total comfort food, minus the heavy noodles!
This is a great pick to make while zucchini is running rampant, and a healthy choice if you can’t do gluten (or simply want to sneak in some more vegetables). As written this lasagna is grain, gluten and sugar-free, and you could certainly experiment with non-dairy substitutes.
Grain-Free Zucchini Noodle Lasagna
adapted from Against All Grain
5 large zucchini
2 cups almond or coconut flour (I used a combination)
2 tsp. salt
1 tsp. garlic powder
1 tsp. pepper
1/2 grated Parmesan cheese
2 cups marinara sauce
3/4 pound ground dark meat turkey
2 cups grated provolone cheese
2 cups organic cottage cheese
3 tbs. plain yogurt
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese
1/4 cup fresh Italian parsley (chopped)
Brown the ground turkey, then add to a large saucepan along with the marinara. Heat them together on low.
In the meantime, prepare zucchini. Remove both ends of the zucchini, and use either a mandoline or a steady hand to slice them into 1/4 inch slices.
Preheat the oven to 400 degrees. Place flour in a shallow bowl. In a separate bowl, beat the 6 eggs, 1/2 cup Parmesan cheese, salt, and pepper.
Dip each piece of zucchini in the egg, shaking off the excess. Then dip and coat in flour and place slices on a cookie sheet lined with parchment paper. Bake at 400 degrees for 15 minutes, turning once. Lower oven temp to 350 when you remove the baked zucchini.
Mix the cottage cheese, yogurt, 2 eggs, salt, pepper, parsley and Parmesan cheese.
Spoon 1/2 cup of the marina sauce into the bottom of a casserole dish. Begin layering the zucchini, slightly overlapping each piece.
Spread another 1/2 cup of the marina sauce on top of the zucchini. Then, with a rubber spatula, spread 1/2 of the cottage cheese mixture over the entire pan. Top that layer with 3/4 cup of the provolone.
Continue layering with zucchini, sauce, cottage cheese mixture, and provolone. End with a the layer of provolone cheese one top. The amount of layers will depend on the size dish you use.
Cover with foil, and bake at 350 degrees for 45 minutes. Remove foil, and bake for another 15 minutes to brown the top. Remove from oven and let sit for 15 minutes.