Roasted zucchini lasagna

Picking up from last post I thought i’d share a new yummy meal made with mostly farmers market goods 🙂

Being gluten free I am often looking for substitutions that wont just please my gf palate but a gluten loving palate as well. Yesterday was just one of those days where I needed comfort food and was craving lasagna. I looked in my fridge and saw a full drawer of beautiful fresh zucchini and immediately knew I had to incorporate them into my dish.


So I decided to use grilled zucchini slices to replace the noodles in the lasagna and it worked great.


I do occasionally eat cheese and decided on a new to me cheese: part skim ricotta, I found I was able to get the creamy component without overdoing it on the cheese front.


Grilled Zucchini lasagna, submitted to wellness weekend : about 1 pound of happy organic local ground beef, 1 small/medium onion, 2 cloves of garlic, 1/4 cup of chopped fresh basil, 3 cups fresh tomato puree, 3 medium zucchini’s, 1/2-3/4 cup partly skim ricotta cheese, 1/4 cup fresh parm, 1/4-1/2 cup mozzarella… sauté the onion with the garlic in a little coconut oil (olive oil would work), add the beef and stir until cooked, add the chopped basil and tomato puree as well as a little salt and pepper, allow to simmer for up to an hour on low. While thats simmering on the stove, thinly slice zucchini up and grill about 2 minutes on each side (helps get rid of some excess moisture). Mix the ricotta and parm in a bowl and set aside. Once your sauce is done your ready to go, I started with a layer of sauce followed by zucchini, sauce, cheese, zucchini etc., until your finished with all ingredients. Sprinkle the top with a little mozzarella, cover with foil and pop in the oven at 375 for 45 minutes, then 10 minutes uncovered (to brown it up) and your done 🙂

Hope you enjoy as much as we did.

I have my first test tonight so i’ll keep this short, but i’ll be back later with some ‘what I learned at school’ info.

Have a great day!


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