Zucchini Lasagna
Not eating grains? Try this Zucchini Lasagna with no pasta! Serves 4
Ingredients
  • 2 1/2cups zucchinisliced 1/4 inch thick (about 2 medium)
  • 1/2lb lean ground beefI use 1 lb. grass fed beef
  • 1/4cup onionchopped
  • 2 small tomatoescut up
  • 1 can tomato paste6 ounces
  • 1 Garlic Cloveminced
  • 1/2teaspoon dried Oregano
  • 1/2teaspoon dried basil
  • 1/4teaspoon dried thyme
  • 1/4cup water
  • 1/8teaspoon pepper
  • 1 egg
  • 3/4cup low fat cottage cheeseI use ricotta cheese
  • 1/2cup mozzarella cheeseshredded (8 oz. divided)
  • 1/4cup Parmesan cheese
  • in I also chop up and adda little fresh basil and flat leaf parsley from the garden.
  • 1teaspoon Bob Red Mills All Purpose Gluten Free Flour
  • 1/2teaspoon dried Oregano
  • 1/2teaspoon dried basil
  • 1/4teaspoon dried thyme
  • 1/4cup water
  • 1/8teaspoon pepper
  • 1 egg
  • 3/4cup low fat cottage cheeseI use ricotta cheese
  • 1/2cup mozzarella cheeseshredded (8 oz. divided)
  • 1/4cup Parmesan cheese
  • in I also chop up and adda little fresh basil and flat leaf parsley from the garden.
  • 1teaspoon Bob Red Mills All Purpose Gluten Free Flour
Instructions
  1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat are brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
  2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
  3. In a small bowl slightly beat egg.
  4. Add cottage cheese, half of the shredded cheese and gluten-free flour.
  5. In (1 1/2-qt.) baking-roasting pan arranges half of the meat mixture. Top with half of the zucchini and all the cottage cheese or Ricotta mixture. Top with remaining meat and zucchini.
  6. Bake uncovered at 375 degrees F for 30 minutes.
  7. Sprinkle with remaining cheese. (I also use some Parmesan cheese on top) Bake 10 minutes longer.
  8. Let stand 10 minutes before serving. Top with some fresh basil too if you’d like!
Recipe Notes

Enjoy the Journey!

Sue

Gluten Free Lady www.glutenfreelady.com

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