6-Ingredient Zucchini Lasagna


Adapted Recipe from Rachel Mansfield

Serves Four-Six


The Ingredients

  • 1 tablespoon avocado oil

  • 1 small onion, chopped

  • 1 lb grass-fed ground beef

  • 24-ounce jar tomato sauce

  • 3 large organic zucchini

  • Mozzarella cheese, if desired (DF: nutritional yeast)

  • Topping: basil & nutritional yeast!


The Instructions

  • Preheat oven to 375ºF. Spray a 9x13 baking dish with oil.

  • Heat a large skillet w| oil over medium heat. Add the onion and let cook for 5 minutes.

  • Add the beef to the skillet and let cook about 5 minutes, stirring occasionally.

  • Slice the zucchini into long thin pieces. Sprinkle sea salt on the zucchini and let it dehydrate for a few minutes. Dab with a paper towel to get rid of excess water.

  • Once the beef is fully cooked, remove from heat drain the excess oil. Add the sauce to the skillet and mix well. Pour a small amount of the beef/sauce mixture to the bottom of the baking dish.

  • Add a layer of zucchini to the dish, sprinkle with cheese and top with sauce. Continue this pattern until zucchini is gone. Be sure to finish with sauce + cheese!

  • Place in oven and bake uncovered about 40 minutes. Top with any desired basil, nutritional yeast, slice and dig in!

0 comments

Recent Posts

See All