**READ ME: Keep in mind that while all of these recipes are Paleo. If you are currently doing the whole30, you will need to leave out all sweeteners!
I know, I know...but you will be able to enjoy them soon enough. Hang in there! I promise it's all worth it.**

Thursday, September 20, 2012

{ Zoodle Lasagna }

Yet, another use for Zucchini! We realize this dish is not 100% paleo, but we like to "treat" ourselves occasionally. So, you will see recipes on this blog from time-to-time like this one. By replacing the lasagna noodles with thin sliced zucchini you can create a delicious semi-paleo and also gluten-free lasagna that's loaded with vegetables, and you won't miss the pasta! In fact, we think it's better. Enjoy!

  • 1 lb organic grass-fed beef or sausage
  • 3 cloves garlic
  • 1/2 onion, chopped
  • 1 teaspoon olive oil
  • salt and pepper
  • 28 oz can organic crushed tomatoes
  • 2 tablespoon fresh basil, chopped
  • 3-4 medium zucchini, sliced 1/8" thick
  • 16 oz organic reduced-fat cottage cheese {*see below for our favorite}
  • 3 tablespoons shredded parm. reggiano cheese
  • 1/4-1/2 cup part-skim mozzarella cheese, shredded
  • 1 large organic egg
1. Preheat oven to 375 degrees. In a medium pan, season meat with salt & pepper, brown--draining fat when done. Add olive oil to the pan and saute garlic and onions for about 2 minutes. Return meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30 minutes, covered. Do not add extra water, the sauce should be thick.

2. While the sauce is simmering, slice zucchini into 1/8" thick slices {we use a mandoline for even slices}, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

3. On a grill or using an indoor grill pan {which is what we prefer}, grill zucchini on each side, until mostly cooked. Place on paper towels and layer them as you go to soak up any excess moisture from the zucchini.

4. In a medium bowl mix cottage cheese, parmesan cheese, salt, pepper and egg. Stir well.

5. In a casserole pan/glass dish spread some sauce on the bottom and layer the zucchini to cover. Then place some of the cheese mixture on top, and repeat the process until all your ingredients are used up. Top with sauce and sprinkle with mozzarella and cover with foil.

6. Bake 40-45 minutes--covered, then uncovered for an additional 10-15 minutes. Let stand about 5-10 minutes before serving.

*Kalona, Super Natural--Organic reduced-fat cottage cheese is THE BEST! Just has a couple of ingredients, it's grass-fed, gluten-free, non-homogenized, and it has the yummiest flavor. We found this at Harmon's to begin with, but you can also purchase it at Whole Foods. Looks like this:

Hope you enjoy this dish! 
We were very happy with it...sometimes you just need a little comfort food in your life.

UP NEXT: Pumpkin Chocolate Chip Bread!!!!
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  1. Yummy, it looks so tasty and delicious, I need to give it a try and hope that it will be as delicious as it looks. Thank you for sharing the recipe with us

  2. I dont really like to meddle with traditional recipes but this one i am going to try, because i love lasagna, if i could have it for the rest of my life id be a happy camper but my growing stomach doesnt allow that! so an alternate slightly less fattening recipe? imma try!


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