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Zucchini + Cheddar Pasta-less Lasagne (GF)

Posted by Kady O Connell on

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.

Serves: 2

Tomato Sauce Ingredients:

  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 x 400g tin chopped tomatoes
  • 1 heaped tbsp fresh basil
  • Lasagne Ingredients:
  • Sea salt and cracked black pepper
  • 3 zuchinnis, sliced into even lengths with a mandolin
  • 250g ricotta
  • 1 egg
  • 50g Kerrygold vintage cheddar, grated

Method:

  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.

Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.