Thursday, 8 August 2013

Gluten Free Zucchini Lasagna Recipe.

1 tsp olive oil
500gr turkey mince
3 tsp minced garlic
1 small onion, finely chopped
salt and pepper
2 tins crushed tomatoes
1 tbsp basil
3 large zucchini, thinly sliced lengthwise
1 cup mozzarella cheese

1. Preheat oven to 180°C.
2. Pour olive oil into an electric frying pan and cook the mince until brown.
3. Add garlic, onion, salt and pepper and continue to cook for a few more minutes.
4. Add crushed tomatoes, basil and simmer on a low heat for 10-20 minutes until the sauce becomes thick.
5. Slice zucchini into ½ cm thick slices, lightly salt and leave to sit out for 15 minutes.  After 15 minutes, lightly dab the zucchini slices with a paper towel to remove excess water and some of the salt.
6. In a large, lightly greased casserole dish, spread half of the turkey mince sauce on the bottom and then cover with half the zucchini slices. Sprinkle with half a cup of mozzarella cheese. Repeat this process one more time and then place your casserole dish in the oven.
7. Bake uncovered for around 45 minutes before serving.



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