iowagirleats
Zucchini Noodle Caprese Lasagna
Zucchini Noodle Caprese Lasagna is a light and low carb, gluten free lasagna recipe that's packed with flavor. You'll never miss the noodles!
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 20 min🔥 Cook: 1h 25m👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 350 degrees. Using a mandoline, slice zucchini 1/8” thick (a little thicker is fine if you're hand-slicing) then arrange slices on cooling racks set atop two half sheet pans. Lightly salt slices then let sit for ⏱️ 15 minutes to draw out moisture from the zucchini. After ⏱️ 15 minutes, use paper towels or a kitchen towel to wipe or blot the excess moisture away. Bake zucchini for ⏱️ 10-12 minutes or until the slices appear dry but aren’t turning brown. Set aside then turn heat up to 375 degrees. NOTE: do not place zucchini slices directly on the baking sheet, or even on foil, as they will stick after baking.
2
Meanwhile, brown sausage in a large skillet over medium-high heat then drain and set aside. Carefully wipe out skillet with paper towels then let cool off the heat for a few minutes.
3
Turn heat down to medium then return skillet back to heat and melt butter inside. Add garlic then saute until light golden brown and very fragrant, ⏱️ 1 minute. Sprinkle in gluten free flour then whisk until smooth and cook for one minute. Add splashes of chicken broth while whisking to create a smooth sauce. Once sauce is smooth, add remaining broth and milk then season with salt and pepper. Turn heat up just a touch to bring the sauce to a bubble then turn heat down to medium and simmer until thick and bubbly, ⏱️ 10 minutes, stirring frequently. Pour into a bowl (with a lip/spout if you have it) then set aside.
butter3 Tablespoons
4
Spray a 9x13” baking dish with nonstick spray then spread 1/3 cup sauce in the bottom. Layer in 9-10 zucchini slices then top with 1/3 of the cooked sausage, 1/3 of the tomatoes, 1/3 of basil, 3/4 cup sauce, and 1/3 of the cheese. Repeat layers two more times for a total of three layers. Cover lasagna with nonstick-sprayed foil then bake at 375 degrees for ⏱️ 25 minutes. Carefully remove foil then bake for 23-25 more minutes or until cheese is golden brown on top. Let lasagna sit and cool for at least ⏱️ 20 minutes before slicing and serving.
Nutrition Facts
calories
379 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
813 mg
protein Content
18 g
trans Fat Content
0.2 g
cholesterol Content
83 mg
carbohydrate Content
10 g
saturated Fat Content
14 g
unsaturated Fat Content
14 g
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