Zucchini Lasagna Recipe
This recipe for Zucchini Lasagna is grain and dairy free (other than a sprinkle of feta) and courtesy of my Mom, Kathy. It is relatively simple to prepare and is delicious.
- 3 medium zucchini
- 2 lb of grass fed and finished ground beef or bison
- 4 cloves of garlic- minced
- 2 – 14 oz cans of diced organic tomatoes
- 1 jar of organic spaghetti sauce
- ½ chopped white onion
- 1 tsp each of basil and oregano
- Dash of red chili peppers(or to taste)
- 5 cups of fresh organic spinach
- 2 tomatoes
- 1/8 cup of goat milk feta
Brown the ground beef in a large frying pan or pot and drain any grease, add the garlic and onions, basil, oregano, and dash of red chili peppers. Stir in the diced tomatoes (drained of excess liquid) and spaghetti sauce. Simmer on low for 45 minutes. This mixture should not be runny but fairly thick as we are not adding any cheese to hold the lasagna together.
Noodles – I peel the zucchini with a vegetable peeler and then use my mandolin to cut the zucchini into lasagna shape noodles. If you don’t have a mandolin you can just use your vegetable peeler and press harder.
Once your sauce is ready:
In a 9×13 pan put a bit of sauce on the bottom and then a layer of zuchinni. Scoop half of the sauce onto the noodles, then put a layer of spinach (or a mushroom sauté for some variation) then another layer of the noodles and the last of the sauce. If you have more noodles left, feel free to put on top. I then cut tomatoes and put them over the top layer with a sprinkle of feta and a basil leaf or a sprinkle of basil.
Cook for 45 minute at 350 degrees. Remove from oven, let set for 5 minutes and enjoy.
Please try different variations and let us know how it turns out!
Tyler Fix DC, CCWP