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.
My Go-To Weeknight Zucchini Lasagna
Life as a busy working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the constant juggling act of keeping everyone happy and fed, finding time to cook a healthy and satisfying meal often feels impossible. But I've discovered a secret weapon in my kitchen arsenal: this Zucchini Noodle Caprese Lasagna. It's a game-changer, allowing me to enjoy a delicious, comforting meal without spending hours in the kitchen. The best part? It's surprisingly easy to make, even on my busiest days.
I used to dread weeknight dinners. The thought of slaving over a hot stove after a long day at work was enough to make me order takeout – again. But this recipe is a breath of fresh air. It’s light, healthy and yet undeniably satisfying. The zucchini noodles provide a lighter, healthier twist on traditional lasagna, while the fresh mozzarella, basil, and juicy tomatoes bring a vibrant summery feel to the dish, regardless of the season. The rich, creamy sauce adds a touch of indulgence that makes it feel like a real treat, not just a quick, weeknight meal.
This lasagna is incredibly versatile. I often adapt it based on what I have on hand. Sometimes I swap the Italian sausage for ground turkey or even leave it out entirely for a vegetarian option. Feel free to experiment with different cheeses – provolone or Parmesan would be delicious additions. And don't be afraid to get creative with the vegetables. Adding sautéed spinach or mushrooms would add another layer of flavour and texture.
One of my favorite things about this recipe is the satisfaction of creating something delicious and healthy from scratch. It’s a way to de-stress after a long day, a quiet moment to myself where I can focus on something positive and rewarding. And the best reward? The happy faces around the dinner table as we all enjoy this delicious and easy meal together. It’s more than just dinner; it's a connection, a celebration of family, and a testament to the power of a simple, well-crafted recipe.
Beyond the ease and deliciousness, this recipe speaks to my commitment to healthy eating. I'm always looking for ways to incorporate more vegetables into our diet, and this recipe delivers in spades. The zucchini noodles are a great way to sneak in extra veggies without sacrificing taste, and the fresh basil and tomatoes add a punch of vitamins and antioxidants. This lasagna is a delicious way to ensure we're getting the nutrition we need without compromising on flavor.
So, if you're a busy mom, a working professional, or simply someone who appreciates a quick, healthy, and delicious meal, give this Zucchini Noodle Caprese Lasagna a try. It's a recipe that will quickly become a staple in your weeknight rotation. I guarantee you'll love it as much as my family does.
Ingredients you'll need:
- 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
- 1-1/2 cups whole or 2% milk
- 6-7 Roma tomatoes, thinly sliced
- 1 cup packed fresh basil leaves, torn or chopped
