A delicious blend of different cheeses make this lasagna creamier than traditional lasagna. It is made with rice noodles and zucchini, so it is also gluten free.
This lasagna came from my mind from my love of cheese. It is a blend of cottage cheese, goat cheese, parmesan cheese and cheddar cheese. I feel like cheddar is usually not in lasagna, but I like it in here. I also incorporated zucchini into this recipe to take away the need to use more grains than you have to. The key to the zucchini is in the way you slice it. You want to avoid the seeds, which contain the most moisture. The key is having a wide vegetable peeler because it makes it much easier. Using a vegetable peeler, peel the zucchini in long strips. You will start on one side until you get to the seeds, then move to the other side of the zucchini. You will peel all four sides of the zucchini until you have a cored center. You can discard that or save it for another recipe, perhaps a morning omelet?
Ingredients
1 Tablespoon coconut oil
1 pound Italian turkey sausage, organic and Nitrate free, casings removed
2 cloves garlic
1 Jar marinara sauce, any flavor just check for low sugar content
1/2 cup fresh basil leaves, chopped
dash of salt and pepper
2 cups cottage cheese
4 ounces creamy goat cheese
1 cup parmesan cheese, grated
1 cup raw white cheddar cheese, grated
1 large egg, beaten
6 gluten free rice lasagna noodles
3 zucchini, cut into ribbons (about 16 ribbons needed)
Directions
Preheat the oven to 400 degrees F.
Heat the coconut in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula until cooked through for about 10 minutes. Add the garlic, marinara sauce, the basil and salt and pepper. Let it simmer while you prepare the other steps for about 20 minutes. It will thicken.
Fill a 9 by 13 inch pan with simmering hot water. Add the noodles and allow them to sit in the water for 20 minutes to soften. Drain.
In a blender, puree cottage cheese and goat cheese until smooth. In a medium bowl, combine the cottage cheese mixture with the parmesan cheese, the egg, and a dash of salt and pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 13 inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: three lasagna noodles, half the zucchini, quarter of the cheddar, half the cottage cheese mixture, and one third of the sauce. Add the rest of the pasta, zucchini, cheddar, cottage cheese, and finally,top with sauce. Sprinkle with the remaining half cup of cheddar cheese. Bake for 30 minutes. The sauce should be bubbling. This lasagna is a little more runny than traditional lasagnas, but is tastes great!
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