Zucchini lasagna….the infamous, trendy, low carb dish you’ve probably heard of a million times before. In fact, zucchini lasagna was one of the first dishes I made while transitioning to a clean-eating lifestyle. It helped renew my hope that healthy food can actually taste good.
What’s even more exciting is…IT’S ZUCCHINI SEASON! Whether you grow your own, have neighbors that share, or have recently visited a market…zucchini are everywhere right now.
If you’re enjoying the abundance, but not sure what to do with all of it, check out the article 35 Best Zucchini Noodle Recipes for more ideas. If you just have one or two laying around, or want to make several dishes to freeze, try this hearty lasagna recipe. You won’t be disappointed!
The Process
It’s funny how many healthy dishes I’ve discovered in the last few years that I actually prefer to their unhealthy counterparts. Zucchini lasagna happens to be one of those dishes.
Original lasagna recipes require you to boil noodles first. Not only does that make extra dishes to wash, but it often results burning my fingers, ripping overdone noodles, and extra long prep times. Subbing zucchini for noodles is not only healthier, but eliminates the aforementioned list of hassles. Plus, zucchini lasagna leaves me feeling perfectly full and satisfied, not overstuffed and miserable.
This recipe can get even easier by not adding the sauce “extras.” Ragu Simply has enough flavor to make your lasagna taste amazing. However, I can never just leave well enough alone…I’ve always got to take food to the next level. Some diced onion, garlic, and occasionally some fresh herbs help me do just that!
While the zucchini and sauce are the stars of the show, there is one ingredient that deserves an honorable mention. While shopping at Aldi, I ran across the vegan cheese section. Normally, there is just cheddar and mozzarella. But on this particular day, I was in for a surprise.
To my amazement, new containers of vegan feta, blue cheese, and parmesan sat perfectly poised on the refrigerated shelf. So, I tossed them in my cart to give them a try. The results? I was surprisingly impressed and excited to add them to my next dish. Which…you guessed it…was zucchini lasagna.
The Perfect Side
Anytime I make Italian dishes, garlic bread is usually included. However, sometimes I like to switch things up and make homemade garlic croutons instead.
I like adding these crunchy bits on top of lasagna, casseroles, soups, and salads. They can even be popped into the food processor to be used as chicken breading or meatball filler.
It’s the prefect way to use leftover bread that’s about to go bad. You can even make them grain free by starting with a loaf of my Grain Free Charcuterie Bread instead.
These croutons are ridiculously easy to make. Simply dice up half a loaf of bread (or a whole loaf depending on size and desired quantity) into cubes and drizzle generously with extra light tasting olive oil. Then toss with salt, pepper, garlic salt, Italian seasoning, and a few cloves of fresh minced garlic. Then bake at 425 degrees for 10-20 mins, or until your desired crisp level is reached. Voila! The perfect homemade crouton.
Conclusion
Dairy Free. Grain Free. Sugar Free. Veggie Filled. Zucchini Lasagna. What better dish to kick start a diet or just celebrate zucchini season. It’s also a great way to sneak some extra nutrients on to your kids plate without them noticing (especially if you remove the green outer skin first). Make it ahead of time, freeze it, share it…the possibilities are endless! My family loves our zucchini lasagna nights…how about yours?
Dairy Free Zucchini Lasagna
Course: Uncategorized9
servings20
minutes45
minutesIngredients
2lbs ground beef
1 24oz jar Ragu Simply (I prefer this one)
1 small onion, diced
2 cloves of garlic, minced
1 large zucchini
Vegan parmesan cheese
salt and pepper to taste
Directions
- Brown ground beef in a large skillet with onion, garlic, salt, and pepper.
- When beef is thoroughly cooked, remove grease and add Ragu. Set aside.
- Using a potato peeler, slice long strips of zucchini (lengthwise) to make the lasagna “noodles”.
- In a square glass dish, spoon a small bit of sauce on to the bottom. Then, lay down a layer of “noodles”. Top the “noodles” with a layer meat sauce, a layer of parmesan, and another layer of “noodles”. Repeat layers until you reach the top of the dish. Finish with the rest of the sauce and a thick layer of the parmesan cheese.
- Bake at 425 degrees for 45 mins, or until the “noodles” are fork tender.
- Allow lasagna to rest for at least 10 mins for the sauce to set.
- Enjoy!
Have you tried zucchini lasagna? What did you think? I’d love to hear from you! Buzz on over my Contact page to reach out!
Want more low carb ideas? Cruise through my Paleo Cookbook page for some inspiration!
