Guilt Free Zucchini Lasagna
Hands down, Zucchini is one of easiest vegetables to grow. They require very little maintenance and provide an tremendous amount of food. Zucchini are also deer resistant due to their prickly stems and leaves. This is a great crop to grow outside of your fence or even used as an organic barrier and pest deterrent.
Zucchini are also super versatile and can be substituted into many different recipes in a variety of ways. I love to add Zucchini to stir fry, bake them breaded, roasted in oil, fry them or eat them fresh in salads. The seeds are also delicious when seasoned and roasted. The possibilities with zucchini are literally endless. My favourite way to eat them and the reason I decided to grow so many, is so that I have an over abundance of zucchini noodles for my Guilt-Free Lasagna.
I planted 12 zucchini plants this year of two different varieties. I also staggered the starting of seedlings so that my zucchinni crops would grow in successions.
I like to grow more food that I can possibly eat or preserve so I have enough to share with others. Sharing is Caring as I always say…
I hope you enjoy this simple and easy to follow recipe and stay tuned for my zucchini relish recipe coming soon!
Guilt Free Lasagna
2-3 Zuchinni depending on size
1lbs of ground beef, chicken or 1 small cauliflower (optional) or replacement vegetarian option
Can of Tomato sauce (homemade if possible)
1 Onion
1 Green pepper
1 Bulb of garlic or less to your liking
1 bunch of Lacinato kale
Mozzerella cheese
Ricotta cheese
Parmesan cheese
Avocado or grapeseed oil
salt, pepper
oil of oregano
thyme
Step 1. Chop your onion and green pepper into smaller pieces. Shred the lacinto kale. Slice zucchini thin and lengthwise (the zucchini will be in replace of lasagna pasta noodles)
Step 2. Shred your mozzarella cheese and parmesan cheese mix together, set aside in a bowl. 375 degrees.
Step 3. In a frying pan heat oil, sauté onions, green pepper and cauliflower if you decide to add it. Remove from heat, set aside. Preheat your oven to
Step 4. In the same pan, cook your meat until brown. add sautéed veggies and tomato sauce. Season to taste with Salt, Pepper, Thyme and Oregano oil and cook for 2-3 more minutes on medium, then remove from heat.
Step 5. Layering your Lasagna - Now the fun part! Lightly grease your pan with butter or avocado oil. Add one layer of Zucchini Noodles, then add your meat sauce, then a layer of ricotta cheese, layer of shredded lacinato kale and finally a layer of your mixed shredded mozzarella & parmesan. REPEAT until your Lasagna Pan is full and make sure that your top layer is one layer of zucchini noodle then only dry cheese mix (mozzarella & parmesan. Cover with Lid or aluminum foil
Bake for 40 minutes, remove foil and broil for 4 - 5 mins or until golden brown.
Enjoy!