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Nummy No-Noodle Lasagna

“Lasagna is delicious, but the noodles do nothing for you, and it can be super greasy. So we created this easy-and-fun-to-make, gluten-free, healthy lasagna packed with flavor,” says Amber. “It uses zucchini as the noodles, and trust me, it tastes so good, we eat the whole pan every time! We serve it with a big green salad, and sometimes a piece of gluten-free toast on the side. Yum!” Adds mom Yohko: “The kids love to assemble the lasagna, and I welcome the quality family time!” - Amber Kelley, age 10, Washington

Makes 8 servings


  • 3 to 4 small zucchinis
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds sweet Italian turkey sausage, casings removed
  • 1 (28-ounce) can crushed tomatoes in tomato purée
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon dried basil
  • Freshly ground black pepper
  • 2 ounces (or less) freshly grated Parmesan
  • 8 ounces (or less) shredded mozzarella cheese


  1. Preheat the oven to 400°F.
  2. Use a mandoline or knife to cut the zucchini into paper-thin slices. Place the zucchini slices on paper towels and let them dry out at room temperature while you make the sauce.
  3. In a large sauté pan over moderate heat, warm the oil. Add the onion and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic and sauté, stirring occasionally, 1 minute. Add the sausage and cook, stirring to break up the meat, until cooked through, 8 to 10 minutes. Add the crushed tomatoes, tomato paste, basil, and pepper and simmer, uncovered, until thickened, about 20 minutes.
  4. To assemble, spread about 3/4 cup of the sauce into the bottom of a 9- by 13-inch baking dish. Layer zucchini on the sauce, overlapping it slightly, then sprinkle with some of the Parmesan and mozzarella. Continue to layer the lasagna with the remaining sauce, zucchini, and both cheeses, finishing with sauce and a sprinkle of Parmesan. Bake the lasagna until the sauce is bubbling, about 30 minutes. Broil the lasagna until a crust develops, 1 to 2 minutes. Let cool slightly before serving.

422 calories; 13g protein; 17g carbohydrates; 28g fat (11g saturated fat); 922mg sodium

More information about the Kids' State Dinner:

  • Check out the other winning 2013 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.