Are you still struggling with your health?
Get free monthly tips and recipes delivered to your in box to transform you
for a lifetime!
Sign Up For My
Newsletter & Receive
Your Free Gluten
Free Lady Pantry
& Frig Items List


10 Symptoms of Celiac
Blog Talk Radio Gluten Sensivitity
CBD Oil Dosage
Daily Nutritional Regimen
Essential Oils Uses
Get Guiltless Grain Free Foods
GFree Conversion Chart
Gluten Free Cosmetics
Gluten Free Holiday Recipes
Gluten Free Living Guide
Gluten Free Products I've Used
Gluten Sensitivity & TheDr.com
Self Test For Gluten Sensitivity
Truth About CBD Oil
Unlocking The Mystery
Why CBD Oil?


Follow Sue on Instagram!

BartahTown

Gluten Free Global Community

Gluten Free Labeling

Search Recipes
[Back to All Recipes]

Zucchini Lasagna

Zucchini Lasagna Not eating grains? Try this Zucchini Lasagna with no pasta!


Serves 4

Ingredients:


2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)


1/2 lb lean ground beef (I use 1 lb. grass fed beef)


1/4 cup onion, chopped


2 small tomatoes, cut up


1 (6 ounce) can tomato paste


1 garlic clove, minced


1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme


1/4 cup water


1/8 teaspoon pepper


1 egg
3/4 cup low fat cottage cheese (I use ricotta cheese)
1/2 cup mozzarella cheese, shredded (8 oz. divided)
1/4 cup Parmesean cheese
I also chop up and add in a little fresh basil and flat leaf parsley from the garden.  


1 teaspoon Bob Red Mills All Purpose Gluten Free flour

Directions:


1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.


2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.


3. In small bowl slightly beat egg.


4. Add cottage cheese, half of shredded cheese and gluten free flour.


5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese or Ricotta  mixture. Top with remaining meat and zucchini.


6. Bake uncovered at 375 degrees F for 30 minutes.


7. Sprinkle with remaining cheese.  (I also use some Parmesean cheese on top) Bake 10 minutes longer.


8. Let stand 10 minutes before serving.  Top with some fresh basil too if you'd like!

Enjoy the Journey!

Sue

The products and the claims made about specific products on or through this site have not been evaluated by the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

Website Design by We Have A Site