Step 1

Preheat oven to 350 degrees. Using a mandoline, slice zucchini 1/8” thick (a little thicker is fine if you're hand-slicing) then arrange slices on cooling racks set atop two half sheet pans. Lightly salt slices then let sit for 15 minutes to draw out moisture from the zucchini. After 15 minutes, use paper towels or a kitchen towel to wipe or blot the excess moisture away. Bake zucchini for 10-12 minutes or until the slices appear dry but aren’t turning brown. Set aside then turn heat up to 375 degrees. NOTE: do not place zucchini slices directly on the baking sheet, or even on foil, as they will stick after baking.

Step 2

Meanwhile, brown sausage in a large skillet over medium-high heat then drain and set aside. Carefully wipe out skillet with paper towels then let cool off the heat for a few minutes.

Step 3

Turn heat down to medium then return skillet back to heat and melt butter inside. Add garlic then saute until light golden brown and very fragrant, 1 minute. Sprinkle in gluten-free flour then whisk until smooth and cook for one minute. Add splashes of chicken broth while whisking to create a smooth sauce. Once sauce is smooth, add remaining broth and milk then season with salt and pepper. Turn heat up just a touch to bring the sauce to a bubble then turn heat down to medium and simmer until thick and bubbly, 10 minutes, stirring frequently. Pour into a bowl (with a lip/spout if you have it) then set aside.

Step 4

Spray a 9x13” baking dish with nonstick spray then spread 1/3 cup sauce in the bottom. Layer in 9-10 zucchini slices then top with 1/3 of the cooked sausage, 1/3 of the tomatoes, 1/3 of basil, 3/4 cup sauce, and 1/3 of the cheese. Repeat layers two more times for a total of three layers. Cover lasagna with nonstick-sprayed foil then bake at 375 degrees for 25 minutes. Carefully remove foil then bake for 23-25 more minutes or until cheese is golden brown on top. Let lasagna sit and cool for at least 20 minutes before slicing and serving.