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Zucchini Lasagna

Orange Icon  Zucchini Lasagna

Orange Icon  Zucchini Lasagna

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Submitted by: Sarah Small

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 8

This is absolutely the most amazing lasagna I have ever eaten, and my whole family loved it!

  • 5 med. zucchini, fresh, organic
  • 1 lbs. beef, ground, free-range or grass-fed, organic
  • 6 c. tomato sauce, organic
  • 30 oz. cheese, ricotta, raw, grass-fed or pastured, organic
  • 16 oz. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
  • 1/2 c. cheese, parmesan, raw, organic
  • 8 egg, omega-3, cage-free, organic
  • Italian herbs or seasoning, organic to taste

Thinly slice zucchini lengthwise into 1/4 inch slices or smaller. Place on well-oiled baking sheet and bake at 400°F until just starting to brown and get tender. It isn't necessary to peel, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!

While zucchini is cooking, brown ground beef in a large skillet. If there is room, add tomato sauce to skillet to warm. If not, add ground beef and tomato sauce to large pot and heat to a simmer. Add any desired spices.

Mix ricotta cheese with eggs, Parmesan, and half of grated mozzarella cheese. I also added garlic powder and basil to the mixture. Set aside.

When zucchini is done, remove from oven. In large 9x13 glass baking dish (or 10x16) start layering: zucchini on bottom, then meat sauce, then ricotta mixture. Will make two or three thick layers.

When you have added all ingredients in layers, place back in oven at 350°F for 45 minutes to an hour or until egg/ricotta mixture is set and middle is not jiggly. It will firm up as it cools too.

About 15 minutes before done, add remaining mozzarella cheese to top and put back in oven.

Serve immediately. (I recommend a side of Italian music and a salad!)