Tonight I posted on FB that I’d made gluten free lasagna for my family and they loved it. As a result I had several requests for the recipe. So here’s the recipe…

 

 

2lbs ground beef

4 links of whatever kind of flavored chicken/turkey sausage you want. I get mine from the meat counter at my local grocer.

2 jars of whatever kind of spaghetti sauce you prefer

1 1/2 bars cream cheese

1 tub ricotta cheese

3lbs mozzarella cheese shredded

1/5 lb shredded parmesean cheese

8 good sized zucchini sliced length wise

 

On medium heat combined the ground beef and sausage (cut the casing and squeeze the sausage meat out) cook until all the meat has been browned, drain the grease and return to the pan. Set aside. In a food processor combine the ricotta cheese, cream cheese and half the mozzarella. Set aside. In a bowl combine half the parmesean cheese and the remaining mozzarella and set aside. Cut off the ends of the zucchini, then slice length wise. In an 8×10 backing dish layer the zucchini, cheese, meat and sauce. You should be able to do 3-4 layers. On top layer spread the last of the sauce, and cheese mixture. Layer the parmesean & mozzarella mixture on top covering the entire pan.

Bake on 350 for 20, then turn the oven to broil for 3 minutes max to make the cheese on top nice and bubbly.

It will look something like this…(I would take a picture of mine but my family ate it all)

ravioli-zucchini-lasagna-ghk0207

 

**I have teenage boys so I double the meat mixture. If you have smaller kids for sure halve the meat, but not the cheese as that’s the best part of lasagna :)**

Written by Heather

Heather has been telling stories her whole life. On the urging of some friends she decided to share her stories with the world. Her first book Second Chance at Forever was released in February from Desert Breeze Publishing

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