Zucchini Lasagna

I LOVE this lasagna, it is so delicious, you won’t even miss the pasta! Using zucchini strips in place of lasagna this is an excellent grain-free, gluten-free, low-carb alternative to traditional lasagna. It is also 21 Day Fix approved!

It is a little time consuming so give yourself plenty of time to prepare (it’s totally worth it – trust me). This makes enough for leftovers and is delicious re-heated. You can also always pre-assemble the lasagna and freeze before baking. Or prepare two and freeze one!

The key to this recipe is to get as much moisture out of the zucchini as possible by salting and then grilling them. Be sure to choose a high quality crushed tomatoes and check the label for any additives. I hope you enjoy this one as much as I do!

Ingredients:

1 lb lean ground beef
3 garlic cloves, minced
1/2 onion, chopped
1 tsp olive oil
Salt and pepper, to taste
28 oz crushed tomatoes (no salt or sugar added)
2 tbsp chopped fresh basil
3 medium zucchini
15 oz part-skim ricotta
12 oz shredded mozzarella
1/4 cup shredded parmesan
1 large egg

Directions:

In a large saucepan, brown meat until fully cooked, drain in a colander to remove excess fat. Add olive oil to the warm saucepan then add garlic and onion and saute 2 minutes. Return the meat to the pan, add the tomatoes, basil, and salt and pepper to taste. Cover pan and simmer on low for 30-40 minutes. The sauce should be thick; do not add extra water.

Meanwhile, using a mandoline, slice the zucchini length-wise into 1/8″ strips. Place the strips on paper towels, and lightly salt. Allow to sit for 10 minutes. The salt will remove the excess water from the zucchini. After 10 minutes, blot away the excess water with paper towels.

Preheat a grill or grill pan. Grill zucchini, 1-2 minutes per side and set grilled zucchinis on paper towels to soak up any remaining moisture.

Preheat oven to 375.

In a medium bowl, combine ricotta, parmesan and egg until smooth and mixed.

Once all ingredients are prepared and sauce is done simmering, assemble the lasagna in a 9×12 casserole dish. Spread a thin layer of sauce in the bottom of the dish (using about 1/4 of the sauce). Cover evenly with a layer zucchini strips. Top with a layer of ricotta cheese mixture (use about 1/3 of the mixture), then sprinkle the mozzarella evenly over the top (use about a 1/4 of the mozzarella). Cover with another layer of sauce (another 1/4 of the sauce), a layer of zucchini, a layer of ricotta (another 1/3), then mozzarella (another 1/4), a layer of zucchini, a layer of ricotta (the final third), more mozzarella (another 1/4), then finish with the last 1/4 of the sauce and top with the last 1/4 of the mozzarella.

Cover with foil and bake at 375 for 45 minutes, then remove foil and continue to bake, uncovered, for 15 minutes. Remove from oven and allow to stand 10 minutes before cutting into 8 slices and serving.

Servings: 8

For 21 Day Fixers: 1 red, 1 green, 1 blue