The lasagna that knocks up your veggie intake, cuts carbs and is completely gluten free: this fabulous lasagna recipe uses zucchini as noodles and gives you same great taste with Italian sausage, ricotta, Parmesan, mozarella and herbs. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Gluten Free Zucchini Lasagna Gluten Free Zucchini Lasagna Recipe | PT1H15M Serves 6 Ingredients: 2 Medium Zucchini 2 Cloves Garlic 2 Large Tomatoes 2 Tablespoons Flour 0.75 Cup Ricotta Cheese 1 Pound Italian Sausage 16 Ounce Tomato Sauce 0.5 Cup Parmesan Cheese 1 Egg 0.5 Teaspoon Oregano 0.25 Teaspoon Basil 2 Cups Mozzarella 0.125 To Taste Salt & Pepper Preheat oven to 375 degrees. Grease a 9x13 baking dish. Heat oil in a skillet over medium. Sauté garlic for 20 seconds. Add sausage and cook for 3 to 4 minutes. Add tomatoes, tomato sauce, herbs and seasoning. Let simmer for about 10 minutes with occasional stirring. Combine eggs and ricotta in a bowl. Layer the greased baking dish with zucchini and sprinkle with 1 tablespoons flour. Spread cheese mixture over zucchini followed by mozzarella, parmesan, tomato-sausage sauce. Repeat the layers with the cheese on top. Bake for 40 minutes. Let cool for 10 minutes before serving.

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