Zucchini Noodle Lasagna with RAGÚ Homestyle

Zucchini Noodle Lasagna with RAGÚ Homestyle
The very first meal I learned to make when I was a child was spaghetti. I would carefully monitor my noodles to be perfectly al dente as I warmed up my Ragu sauce in a saucepan.

It was complicated stuff as an eight year old, but I became so good at making it that my mother nominated me to make my famous spaghetti one day a week, every single week. It  was a win-win for my Mother; she was off the hook from making dinner, and I was getting comfortable in the kitchen which is an important skill for all kids!

As an adult, warm spaghetti in a thick rich tomato sauce sprinkled with parmesan cheese still equates to comfort food and happy memories. I do make pasta for my family at home, but as times have changed and diets have evolved for various reasons, I often find that making a pasta dish for a dinner party may be a tricky task. I have many friends and relatives who no longer eat gluten. Some have celiacs disease, some are cutting it out due to ‘sensitivity’ and others are cutting out simple carbohydrates altogether for personal health reasons.

So, having said that, I tend to find gluten-free alternatives of my favorite recipes when possible. I also want my food creations to be beautiful in presentation and creative!  I present to you my version of a traditional (yet gluten-free) dinner:  Zucchini Noodle Lasagna with RAGÚ Homestyle Pasta Sauce

I use thin zucchini noodles in this recipe instead of pasta noodles, and am staying true to my family tradition by using a Ragu brand sauce. I have chosen the RAGÚ Homestyle Thick and Hearty Mushroom Sauce because it’s the perfect flavorful addition to make this recipe a home-run. It also has no artificial flavors, artificial colors or high fructose corn syrup. The other RAGU Homestyle pasta sauces would have been great too!  Check out the other NEW RAGU Homestyle pasta sauces here 

Shop List:

  • 2 pounds of zucchini (or about 3 large zucchini)
  • 1 jar of RAGÚ Homestyle Pasta Sauce – I used the Thick and Hearty Mushroom Sauce, but any of the  RAGÚ Homestyle Pasta Sauces are a good choice. Here are the other options!
  • 1 red pepper (diced)
  • 1/2 large white onion or small onion (diced)
  • 1 cup shredded mozzarella cheese
  • 1  15oz. tub of ricotta cheese
  • 1  12oz. bag of defrosted soy crumbles – you may use real hamburger meat if you choose.

How to Prepare:

Prep Time: 20 minutes
Bake Time: 55 minutes at 375 degrees
Cut off the ends of your zucchinis and using a spiralizer, cut up all zucchinis into thin ribbons. I used the WonderEsque Spiralizer to make my spiral ribbons for this recipe.  The flavors yummy RAGÚ Homestyle sauce aborbs best with thin slices! They also compact well while cooking.
Get all of the other ingredients ready on the side and then start to layer into a casserole dish. There is no need to add anything to the sauce other than to get ready to dish it in! The RAGÚ Homestyle Thick and Hearty Mushroom Sauce already has a special blend of herbs (basil, fennel, oregano and black pepper) .
The order will go: 
  1. RAGÚ Homestyle Thick and Hearty Mushroom Sauce (1/3 of the jar)
  2. Zucchini – Pat down this layer with your hands.
  3. Red Pepper & Onion
  4. Meat or meat alternative
  5. Ricotta Cheese
  6. (repeat again with same order)
  7. Finish with layer of zucchini – Make sure to pat down again with your hands! This is a BIG lasagna!
  8. Add last 1/3 of the  RAGÚ Homestyle Thick and Hearty Mushroom Sauce
  9. Add 1 cup of shredded  mozzarella cheese

 

This animation shows the correct layering order as well!

Put in the oven and bake for 55 minutes at 375 degrees.
Cool the zucchini lasagna down for at least 30 minutes before serving. Because of the high moisture content, it will be very hot and you want it to firm up before serving!
I like to add some fresh basil leaves on top of the servings for extra added color. Enjoy!

 


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