Looking for a healthier way to make lasagna? My friend, Chris Levin, who works with me at Morgan Stanley brought in the biggest zucchini’s I’d ever seen last week to share with the office. This inspired me to make a gluten free Zucchini Lasagna! I sliced the zucchini in 1/4 in strips (the long way), layered them with marinara sauce, fresh sliced tomato, fresh basil and oregano (from my garden), made a boursin cheese (light cream cheese blended with salt, pepper, garlic and basil) to replace the ricotta cheese. I also added some parmesan and mozzarella cheese. It was perfect on a summer night!
Matt Becker Portsmouth, NH
