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We all love Italian food, right? But, unfortunately, most Italian food is heavy with starches and gluten. And, well, we don’t eat much gluten around here. Luckily for us, we like to get a little creative! So, instead of giving up Italian food for good, we have had to find some fun and interesting substitutes for things like noodles. Zucchini has become a go-to as the substitute for noodles in a lot of our favorite foods. Growing zucchini is one of our favorite summer squash varieties in our garden. One of our favorite things to use it for is the noodles in lasagna which makes (you guessed it!) Gluten free zucchini lasagna!
Using fresh from our garden zucchini in recipes such as this helps to save A TON of money. To find out how we save $2500/yr homesteading check out our guide The Savvy Homesteader.
Here is our gluten free zucchini lasagna recipe:
Ingredients for gluten free zucchini lasagna:
1lb Ground Beef
16 oz Ricotta Cheese
16 oz Mozarella Cheese (shredded)
1 tsp Oregano
1 tsp Garlic
1 cup Tomato Sauce
1) Slice zucchini lengthways for long slices. Coat in a little olive oil and either warm on a grill or in a pan on the stovetop.
2) Brown ground beef in frying pan on stovetop with a teaspoon of garlic and a teaspoon of oregano.
3) In a casserole dish, layer zucchini, ricotta cheese, sauce, ground beef and cheese. We love our long glass casserole dish.
4) Bake at 350 degrees for 30 minutes or until the cheese has melted.
This zucchini lasagna is also super yummy re-heated. We make a large dish so that we can pop it in and re-heat it for a few meals.
Let us know how you like it!