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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 281 Calories

Ingredients

• 4 zucchini
• ¼ cup fresh basil, chopped
• ⅔ cup shredded mozzarella cheese
• 1 ½ cups homemade or store-bought tomato sauce
• 1 ½ cups bechamel sauce
• 1 cup grated Parmigiano Reggiano cheese

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.

Step 3

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.

Step 4

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.

Step 5

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.