Zucchini + Cheddar Pasta-less Lasagne (GF)

29 Nov 2017 | Foodie Fortnight By Kady O Connell
Zucchini + Cheddar Pasta-less Lasagne (GF)

This lasagne is so tasty and filling, it’s hard to believe it is totally free of pasta and gluten free! Healthy and delicious, whats not to love. Make it for dinner and it keeps well in the fridge for lunch the next day too.

Zucchini + Cheddar Pasta-less Lasagne (GF)
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Ingredients
  1. 1 tbsp olive oil
  2. 3 garlic cloves, crushed
  3. 1 x 400g tin chopped tomatoes
  4. 1 heaped tbsp fresh basil
Lasagne Ingredients
  1. Sea salt and cracked black pepper
  2. 3 zuchinnis, sliced into even lengths with a mandolin
  3. 250g ricotta
  4. 1 egg
  5. 50g Kerrygold vintage cheddar, grated
Instructions
  1. Preheat the oven to 180 degrees celcius.
  2. Heat the olive oil in a saucepan over medium heat. Add the garlic and sautee until golden. Season well.
  3. Add the tinned tomatoes and basil. Simmer for 10 minutes.
  4. Mix the ricotta with an egg in a small mixing bowl.
  5. In a lasagne dish, add a layer of tomato sauce to cover the base.
  6. Next, add a layer of zucchini lengths.
  7. Top this with a layer of the ricotta mixture.
  8. Repeat until you have used all of the ingredients. Make sure the last layer is the zucchini lengths.
  9. Top with the grated cheese and season.
  10. Bake for 30 mins.
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