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Lasagna with Zucchini "Noodles"

By

Leave out the cheeses and make it strict paleo.

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Rate this recipe 4/5 (5 Votes)

Ingredients

  • 1 - 1 1/2 lbs of lean ground beef
  • 1/2 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 28 oz can stewed diced tomatoes (drained)
  • 15 oz can tomato sauce
  • 1 T. dried oregano
  • 1 T. dried basil
  • salt and pepper
  • 5 large zucchinis, sliced thin lengthwise
  • 5 large heirloom tomatoes, sliced
  • 4 cups spinach
  • 24 oz Ricotta cheese (for strict Paleo, leave out)
  • 2 cups Walnut Asparagas Pesto (use 3 cups if you don't use ricotta) - see recipe in my Sauce cookbook
  • 8 oz shredded mozzarella cheese (for strict paleo, leave out)

Details

Servings 8

Preparation

Step 1

In a large pan cook meat, onions, garlic and spices on medium high heat until meat is browned. Drain excess fat. Add stewed tomatoes, sauce and bring to a boil. Reduce heat and simmer for 20 minutes.

Layer ingredients in a large lasagna pan (zucchini, tomatoes, spinach, ricotta, pesto, sauce - repeat another time and add one more layer of zucchini then the last bit of sauce). Top with mozzarella if desired.

Cover with foil and bake at 375 F for 1 hour. Remove foil and cook until cheese is melted and browned (about 15 more minutes.

Remove from oven and let stand about 15 minutes before serving.

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