Recipe: Gluten Free Zucchini Lasagna
When I started my own consulting business I had naive, grand notions
that I would suddenly have all this time.
I’ll do three blog posts a week! I’ll bake beautiful scones with the
perfect mixture of savory and sweet. I’ll be the one the dogs jump up
for when they see me heading to the door because I’ll finally be the one
taking them to the park.
As you’ve likely noticed the reality has been quite the opposite. My sweet Dad predicted that many wonderful opportunities would begin presenting themselves upon my decision to take this daring leap. One after the other they have, like musical notes going up a scale.
Exhilarating and scary, rewarding and overwhelming, life had quickly turned into this giant spinning orb that sucked me in and scooped me up and refused to put me down until I began kicking and screaming with all my might to land back in one of the places that I find the most joy and comfort; my kitchen.
There to greet me where The Zucchinis. You know the ones…the giant, never-ending Möbius strip of zucchinis that arrive this time of year. Each bigger than the last as if daring you, “Just try to keep up.”
This Gluten Free Zucchini Lasagna was a desperate attempt to make a dent in The Zucchinis that turned into a massive success. Offering a wonderfully lightened up, gluten-free, and healthy version of the traditional Italian dish it practically melts in your mouth, the grilled, smoky zucchini giving way to the bursts of tomato and crunch of the panko.
Make this one whenever you’re feeling like putting your feet back on the ground, if only for a moment.
Gluten Free Zucchini Lasagna
- Two to three large zucchini, thinly sliced lengthwise with a mandolin
- 1/2 lb ground meat (I used organic beef, but sausage or lamb would be good too)
- 3 cloves garlic, minced
- 1 anchovy filet, minced
- 14 ounce jar vodka sauce, best you can find
- 4 ounces goat cheese
- 4 ounces Parmesan
- 4 ounces Gruyere
- Salt and pepper, to taste
- Panko bread crumbs (omit if doing gluten free option, or substitute gluten free bread crumbs)
- Light a gas grill and turn to medium-high. Lightly rub grates with vegetable oil and then grill the dry zucchini until moisture is released and char marks show. Set aside.
- In a large skillet, brown the ground meat until nearly cooked through and slightly pink. Add the garlic and anchovy and finish cooking until entirely cooked through. Add the vodka sauce and cook at a low simmer until flavors have had a chance to mingle, at least 10 minutes. Season to taste with salt and pepper.
- Preheat oven to 400 degrees.
- In a greased 9×9 inch glass baking dish layer one row of the zucchini, slightly overlapping. Top with 1/3 of the meat sauce mixture and all of the goat cheese. Layer another row of zucchini and repeat the process with the Parmesan. Layer the final row of zucchini, top with the remaining third of meat sauce, and finish with the Gruyere and a dusting of Panko (more or less pending your preference).
- Bake 20-30 minutes until golden and bubbling.
- Allow to cool five minutes and serve.