Gluten Free Zucchini Lasagna29
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.
Category Gluten Free, Mains, News | Tags: gluten free lasagna, how to use up zucchini, zucchini lasagna
Sounds great, but the panko is gluten
Right you are Jerri…I’ve added a note that should people wish to go full gluten free they should pass on this..or use a gluten free bread crumb. It will still be grand without it! 🙂
Ha! At least you are in control of your time now and can take a break if you want / need to! This is a great way to use up zucchini 🙂
Yes indeed Alyssa…sanity will prevail!
Tasty twist on lasagna!
Thank you! This one is definitely worth trying!
I love your twist on lasagna! I’ not the biggest fan of pasta noodles so I always go for the zucchini/eggplant version and your recipe seems so good! I have to try it 🙂
Eggplant would be a great option too…but I always just seem to end up with too much zucchini instead!
This looks divine! It’s a great idea to lighten up lasagna and use up some of that produce. I hear ya on thinking you’ll have more time when you free some up…opportunity always seems to come knocking when you’re open to it. Hope to see you at IFBC 🙂
Thanks Adrienne! Hope to meet you at IFBC as well. At least that weekend all we’ll be doing is thinking about food around the clock. (aka bliss).
This is a great idea and looks great! I’ve been mixing zucchini in with pasta recently to bulk it up and to eat a little less carb. I bet your lasagna is delicious and won’t weigh any down after enjoying it!
Love the idea of mixing it with pasta…thanks for the tip!
It”s so nice to hear how much you enjoy cooking!
I do agree with you that the kitchen is a great retreat and a relaxing place after a stressful day.
Love this very creative and healthy zuccini recipe.
Glad I discovered your blog 🙂
Thanks Daniela…the kitchen is a safe haven, to be sure. Just need to make sure I get my butt in there!
I used to work for myself (consulting in publishing). I was never so busy! Worked all the time, it seemed. Anyway, great dish. Great way to use zucchini, too. Thanks for this.
Isn’t that the truth, John! Best laid plans…but I’m loving every minute of it.
this summery light lasagna is a sure winner for us,looks irresistible with cheese on top,delicious dish 🙂
Thank you! It was delicious indeed, if I do say so myself. Thanks for stopping by!
I hear people complaining about how much zucchini they have around at the end of the summer and this lasagna takes care of that “problem” I wish I had! The Gruyere is a very inspired addition.
Thanks for stopping by my blog! I look forward meeting you in a… few days?! Gosh, time flies.
A few years ago my friend’s zucchini garden was out of control and every time I turned around they had brought more zucchini over! Wish I’d had this recipe then.
Definitely looking forward to meeting you at IFBC…next weekend. Crazy!
I suppose the silver lining is that if you’re busy it also means you’re successful! So that’s awesome. I love that you used the zucchini as noodles….great idea!
How right you are Joanne! I like the way you think.
Love this one, Erina! What a scrumptious way to use the very plentiful zucchini right now. I just saw a box of it in town with a “free” sign! Can’t wait to see you at IFBC! xx
Isn’t it funny? People literally can’t give it away fast enough. Looking forward to seeing you on Friday!
this looks absolutely delish Erina! I’m so excited for you and all your new adventures. Take good care of yourself and don’t burn out. 🙂 Been there, done that. LOL! Hugs my friend!!
I’m going to write your wise words in Sharpie across my forehead Karista!
We miss having you up here in WA, but are so glad you’re settling in down in Oregon. Come visit sooooooon!
Oh I’m so proud of you Erina!! It’s so exciting. But yes, having your own business means more work not less – it never stops! Glad you’re still finding time to cook for fun – this zucchini lasagna looks like absolute perfection, and a nice change of pace from the traditional versions.
Love this gluten free version of lasagne, even if I am not a GF person. 🙂 Taking advantage of in season zucchini is brilliant. Shines the spotlight on the ingredient. BTW love your writing!
Agreed! I’m not GF either, but a lot of friends are, so it’s nice to have a few recipes like this up one’s sleeve. Thanks for stopping by!