Skip to Content
Accessibility Statement
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Close Banner
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Recipes

This Magically Gluten-Free Lasagna Is The Perfect Comforting Holiday Dish

Melissa Hemsley
Author:
Melissa Hemsley
December 14, 2016
Melissa Hemsley
Best-Selling Cookbook Author
By Melissa Hemsley
December 14, 2016

This delicious take on classic lasagna is not far off the real thing, in our opinion! It is tasty, slices well, and is also delicious cold. The pasta sheets are replaced by fine layers of zucchini, then, to make this dish more substantial and add a contrast in texture, we use a blend of cannellini beans, sundried tomatoes, and tomato puree. There's no need to cook a bechamel sauce, either—just whizz up the cheese and egg mix below. All you need is your food processor and a lasagna dish to layer everything up before baking. Simple!

Zucchini and Cannellini Bean Lasagna

Serves 4

Ingredients

  • 3 large zucchini

For the "béchamel" sauce

  • 9 ounces ricotta
  • 3 ounces Parmesan or pecorino, finely grated, plus extra for sprinkling
  • 1 egg

For the tomato sauce

  • 1 14-ounce can of cannellini beans, drained and rinsed
  • 2 garlic cloves
  • 4 ounces sundried tomatoes (about 20 pieces) in oil, drained
  • 3 tablespoons tomato puree
  • A pinch of sea salt
  • ¼ teaspoon black pepper

Preparation

  1. Add the ingredients for the "bechamel" sauce to a food processor and blend until smooth. Transfer to a bowl and set aside.
  2. Add the ingredients for the tomato sauce to the food processor (no need to clean out the bowl) and blend until smooth.
  3. Using a mandoline or very sharp knife, finely slice the zucchini lengthwise into 1-inch-thick pieces.
  4. Preheat the oven to 400°F. Spread about half the tomato sauce over the bottom of a 6-by-9-inch ovenproof dish, which is at least 3 inches deep, as a thin layer. Top with about a third of the zucchini slices in an even layer. Cover the zucchini with about half the "bechamel" sauce, then top with half the remaining zucchini in an even layer.
  5. Repeat the layering with the remaining tomato sauce, zucchini, and "bechamel," then sprinkle over a final layer of Parmesan to finish.
  6. Bake for 45 minutes until golden brown on top. Remove from the oven and leave to stand for 5 to 10 minutes before serving.

Variations

  • Feel free to substitute the cannellini beans for chickpeas, adzuki beans, or butter beans.
  • The egg can be left out for a slightly sloppy lasagna—still tasty!
  • For a dairy-free lasagna, leave out the Parmesan and replace the "bechamel" sauce with a fava bean dip, leaving out the mint.
Reprinted from Good + Simple: Recipes to Eat Well and Thrive. Copyright © 2016 by Jasmine Hemsley and Melissa Hemsley. Photographs copyright © 2016 by Nick Hopper. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.  
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.