Tuesday, September 3, 2013

Grain-Free Zucchini Lasagna (Dairy Recipe)

Today's recipe contains cheese. A somewhat good deal of cheese. But if you aren't allergic and can indulge every once in a while, I say try this one out. It was so tasty the caveman has already requested I make it again last week, and brought a portion to his mom's house just so she could try it too!

I can't take credit for the deliciousness of this lasagna, as it's Danielle from Against All Grain's creation. In lieu of pasta she uses grain-free breaded zucchini slices, and uses dry curd cottage cheese and plain yogurt as a substitute for ricotta (the dry curd cheese is allowed on the SCD, or Specific Carbohydrate Diet).

The one thing I changed up was the method used to bread the zucchini. While Danielle suggests dipping the slices in the dry breading ingredients THEN the egg, I found this a little counterintuitive. I've always had luck doing things the other way around, so stuck to what I know.

This yields a ton of servings, so is perfect for a big family meal or to bring to a potluck.
Grain-Free Zucchini Lasagna
adapted from Against All Grain

5 large zucchini
2 cups almond or coconut flour (I used a 50/50 combo of both)
6 eggs
2 teaspoons salt
1 teaspoon pepper
1/2 grated Parmesan cheese

2 cups marinara sauce
3/4 pound ground dark meat turkey
2 cups grated provolone cheese
2 cups dry curd cottage cheese
3 tablespoons plain yogurt (can use dairy-free, I used coconut milk yogurt)
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon 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.

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