Zucchini Lasagna


I have never really been a fan of Lasagna.  I have had it a few different ways and one of which is from Rachel Ray when she made it with Goat cheese  and fresh basil.  I LOVED IT.  Well, now that I am Gluten Free and mostly Vegan I was dertermined to find something that would work for me and that my family would still like.  We did put some chicken sausage in this version but I added a link to a few vegan friendly options.  This was really easy to make and so much easier on my stomach.  It was a little time consuming as far as cook times go but just plan ahead or make it ahead of time and cook it up when you are ready.   Basically you just replace the pasta with zucchini.  We reduced the salt and cleaned it up a bit. Everyone enjoyed it.  The kids loved it and didn’t notice a difference at all.  It is great to bring to parties or family gatherings as an option when there may not be many healthy options available. 

 



Zucchini Lasagna



 

 

What You Need:

 

Add one lb meat of choice (We used chicken sausage with mushrooms and basil)
3 cloves garlic
1/2 onion
1 tsp grapeseed oil (or oil of choice)
Himalayan salt and pepper
28 oz BPA Free No Salt added Can crushed tomatoes (or use fresh)
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8″ thick
15 oz part-skim ricotta (Or Cauliflower Ricotta, see below)
16 oz Organic mozzarella cheese, shredded (They have goat Mozzarella)
1/4 cup Parmigiano Reggiano
1 large egg

 
If you do not want to use Ricotta cheese or Meat you can use the Cauliflower Ricotta and the Mushroom Meat recipes found here on the Detoxinista website.

 

 

What to Do:

Preheat oven to 375°.

Brown meat or cook as directed. Season if desired. Add oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer for about 30 minutes, covered. Do not add extra water, the sauce should be thick.

Slice zucchini into 1/8″ thick slices. Sprinkle with a little himalayan salt. Set Aside.

Blot excess moisture from Zucchini just before you grill it. Use your grill or a GRILL PAN, to grill grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Mix ricotta cheese, parmesan cheese and egg. Stir well. Use a 9×12 Glass backing dish or casserole and spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. The top should be zucchini and then Top with sauce and mozzarella. Cover with foil.

Bake 45 minutes. Uncovered and cook for 15 minutes. Let it cool down and Enjoy!

 

 



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