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Monday, June 29, 2015

Zucchini Lasagna

(primal, grain-free)
Serves 8

  • 4 medium zucchini, cut lengthwise
  • 1 1/2 lbs 90% lean, grass-fed beef
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1, 28 oz can crushed tomatoes (or whole, peeled tomatoes blended)
  • 3 teaspoons organic Italian seasoning
  • 2 tablespoons fresh, chopped basil leaves
  • 2 cups organic part-skim ricotta cheese
  • 1/3 cup Parmesan cheese
  • 3 cups shredded mozzarella 
  • 1 medium egg
  • salt and pepper to taste 

Preheat the oven to 375*
1. On an outdoor OR indoor grill pan, grill zucchini slices until nice char marks appear on both sides. Set zucchini aside on a new set of paper towels to drain anymore excess water.
2. While zucchini is setting, its time to make your sauce. Saute onions over medium heat in 2 tablespoons of olive oil until nearly translucent. Add in ground beef and garlic and saute for an additional 5-8 minutes until beef is browned. 
3. Add in crushed tomatoes, Italian seasoning, salt, pepper and fresh basil. 
4. In a medium bowl, combine Ricotta, Parmesan, 1 egg, 1 teaspoon of Italian seasoning and 1/4 teaspoon ground pepper. Mix well.
5. Time to start layering! In a 9 x 13" baking dish, spoon some of the ricotta mixture over the bottom, then a bit of sauce. Cover the bottom of the dish with your initial layer of zucchini. Then, add a layer of sauce. Add a layer of the ricotta mixture, then a good sprinkle of the Mozzarella. Repeat this until you desire.
6. Bake for 25 minutes covered with foil, Then, bake for an additional 25 minutes uncovered. Add any remaining cheese at the very end, and let cook for an additional 5-8 minutes until golden brown, uncovered. 
**Serve with a fresh garden salad and enjoy!

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