Zucchini Noodle Caprese Lasagna
Try this Zucchini Noodle Caprese Lasagna recipe, or contribute your own.
Try this Zucchini Noodle Caprese Lasagna recipe, or contribute your own.
- 3 tablespoons butter
- 2 cups shredded mozzarella cheese
- 1-1/2 cups chicken broth
- 1 lb mild italian sausage
- 3 medium-sized zucchini
- 2 garlic cloves pressed or minced
- 3 tablespoons gluten-free flour or all-purpose flour (dish will
- 1-1/2 cups whole or 2% milk
- 6-7 roma tomatoes thinly sliced then placed inside a c
- 1 cup packed fresh basil leaves torn or chopped into pieces
- Carbohydrate 1.15797765544088 g
- Cholesterol 72.2366137115404 mg
- Fat 26.4884499977823 g
- Fiber 0.0120000001788139 g
- Protein 14.8603950859017 g
- Saturated Fat 11.9214348075791 g
- Serving Size 1 1 Serving (90g)
- Sodium 616.40169491208 mg
- Sugar 1.14597765526207 g
- Trans Fat 1.4891895590306 g
- Calories 305 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
When eliminating traditional wheat pasta from layered bakes, excess water management becomes the primary operational challenge. Zucchini contains high moisture levels that can quickly turn a structured casserole into a watery pool if unaddressed. Salting the 1/8-inch mandoline-sliced squash draws out liquid through osmosis, while a preliminary 10-to-12-minute bake on cooling racks evaporates remaining surface water without browning the edges.
Traditional Italian lasagne rely on wide sheets of durum wheat pasta to anchor heavy meat and cheese layers. This adaptation swaps the grain for summer squash while retaining the classic combination of Italian sausage, fresh basil, and sliced tomatoes. Building a roux using flour and butter provides the thickening agent necessary to bind the whole milk and chicken broth into a stable béchamel that resists breaking down during baking.
Bake the assembled dish covered with foil coated in nonstick spray at 375 degrees for 25 minutes to heat the interior completely without scorching the mozzarella. Removing the foil for the final 23 to 25 minutes allows the cheese topping to reach a golden brown finish. Allowing the lasagna to rest for 20 minutes before cutting gives the internal sauces time to set and cools the slices sufficiently for clean portioning.
