Zucchini Lasagna

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Eating a gluten-free diet can be difficult at times, and cooking without any grain is even harder. This zucchini lasagna tastes great and is very healthy. Not that I personally recommend this, but taking out the ground beef makes this a vegetarian lasagna.

 

Ingredients

  • 1.5 lbs Ground Beef
  • 3 cloves Garlic, chopped finely
  • 1 medium Onion, chopped finely
  • 24oz. or 3 medium Zucchini, sliced longwise thinly
  • 1 Tbsp dried basil or 1/4 cup fresh
  • 1/2 tsp. sea salt and pepper
  • 2 cups Ricotta Cheese
  • 24 oz. jar spaghetti sauce
  • 2 cups Mozzarella Cheese (more if you like cheese)
Directions

  • Preheat Oven 350F
  • Take sliced Zuchini and spread out on paper towels or in a collander. Salt and let sit (this draws some excess moisture out)
  • Saut√© onion and garlic in pan over medium heat until onion just begins to brown
  • Add Ground Beef to brown in pan, then add basil.
  • Lay out a layer of zucchini in casserole pan, then a layer of ricotta cheese, then a layer of sauteed beef mixture. Repeat until pan is mostly full
  • Cover with mozzarella cheese
  • Bake for 40 minutes covered with aluminum foil
  • Uncover and bake for additional 10 minutes

 

 

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