Thursday, October 30, 2014

Grain-Free Zucchini Lasagna (Recipe Revisit)

So here's the deal: I've been loving cheese a little bit too much lately, and I need to accept that it doesn't love me back. I have no problem living gluten and grain-free, but find it hard to omit the cheese.

While this usually isn't a problem for me, I've had a little flare-up of some autoimmune issues (partly due to life's stresses) over the past couple of months. I just need to get back on the wagon.

That might leave you wondering about THIS recipe then. Well, it's become a family favorite and I figured I might as well enjoy a few "last" cheesy meals before tightening things up again. This is an adaptation of Danielle from Against All Grain's grain-free lasagna, and it's just so, so good. I love to make this one for company, so if you don't do dairy ever or often consider it for a special occasion or entertaining.

And look for a break from the cheesiness this coming week ;)

Grain-Free Zucchini Lasagna (Recipe Revisit)
adapted from Against All Grain

breaded zucchini:
5 large zucchini
2 cups almond or coconut flour (I used a combination)
6 eggs
2 tsp. salt
1 tsp. garlic powder
1 tsp. pepper
1/2 cup grated Parmesan cheese

lasagna layers:
2 cups marinara sauce
3/4 pound ground turkey, beef or chicken
2 cups grated provolone cheese
2 cups ricotta
2 eggs
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese

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 a Silpat or parchment paper.

Bake at 400 degrees for 15 minutes, turning once. Lower oven temp to 350 when you remove the baked zucchini. Mix the ricotta, 2 eggs, salt, pepper, parsley and Parmesan cheese. v 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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