Description
This Zucchini Lasagna Recipe is grain-free, healthy and delicious — and has less carbs than traditional lasagna! Try this twist on a classic.
Ingredients
Scale
- 2½ pounds grass-fed ground beef
- 1 red onion, diced
- 4 garlic cloves, crushed
- 2 tablespoons oregano
- 2 tablespoons basil
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 3 cups diced tomatoes
- 6 ounces tomato paste
- 1 cup black olives, sliced
- 6 zucchinis, thinly sliced
- 1 cup raw goat or sheep cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- In a large pot, sauté onions and garlic in olive oil for about 3 minutes.
- Add ground beef and brown.
- Add in all dry ingredients.
- Mix in diced tomatoes and tomato paste.
- In a greased 9×13 baking dish, place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives.
- Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture.
- Top with shredded cheese.
- Cover tightly with aluminum foil. Bake for 30 min.
Notes
- Feel free to skip the olives if you don’t enjoy them.
- You can replace the ground beef with healthy meat substitutes to make this recipe vegetarian.
- Prep Time: 10min
- Cook Time: 40min
- Category: Main Dish
- Method: By hand
- Cuisine: Italian
Nutrition
- Calories: 715
- Sugar: 3.7g
- Sodium: 653mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3.2g
- Protein: 47g
- Cholesterol: 164mg