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| Zoodle Lasagne |
"One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use 'zoodles' instead of noodles. The whole family enjoyed it! I don't use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too."
Ingredients :
- 4 zucchini
- 1 1/2 cups homemade or store-bought tomato sauce
- 2/3 cup shredded mozzarella cheese
- 1 1/2 cups bechamel sauce
- 1 cup grated Parmigiano Reggiano cheese
- 1/4 cup fresh basil, chopped
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H5M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
- Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
- Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
- Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.
Notes :
- Use a meat ragu instead of marinara sauce if you prefer.
- Bechamel is a simple white sauce made with milk, flour, and butter. Use this Basic Bechamel Sauce recipe, but cut the recipe in half to use 2 cups milk. Use gluten-free baking blend to keep the recipe gluten free.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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