Zucchini Noodle Lasagna

Follow the assembly method to create perfect layers

A few years ago I kicked gluten out of my life. Although I have been a pastry chef for a long time, eating gluten and serving it to others became a conflict for me. So I replaced noodles in my lasagna recipe with zucchini slices. At the time, though, I was still eating some dairy. Once I removed dairy from my diet, I didn't make this recipe anymore. Recently I remembered this recipe again, and thought perhaps I could replace the ricotta with cashew "cheese".

This is the result from the first try. It's rich, savory, creamy and delicious, and the men in my life (husband and grown son) thought so too, and they can be my worst critics!

I sliced small zucchinis (because they have less seeds and more flesh) on a mandolin to keep them uniform and to a similar thickness of a lasagna noodle, The layering process is the same. Each component of the recipe takes a little time, but the results are well worth it. If I am in production mode (like the old days in the kitchen) I would make 2 and freeze one. Why go through it twice?

Yield: 6

Living Delish & Nutrish: Tina Wells

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Zucchini Noodle Lasagna

Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

Ingredients

• 3 to 4 medium-sized green zucchini
• 2 Tablespoons extra virgin olive oil
• 1 medium sized yellow onion, diced
• 3 garlic cloves, minced
• 1 pound grass fed bison or ground beef
• 8 ounces Whole30 compatible marinara sauce of your choice (or your favorite marinara, if you're not doing Whole30)
• 2 8 ounce containers of Cashew Spread Cheese Alternative (any brand, but I like Vegan Heavenly Delights, and she's a Florida female-owned company!)
• 1/4 cup Nutritional yeast
• 1 egg
• Salt and pepper to taste

Method

1. Preheat oven to 350º.
2. Slice the zucchini lengthwise on a mandolin. If you don't have a mandolin, use a sharp knife to make long cuts about 1/8 inch thick. Set aside.
3. Heat the olive oil in a sauté pan large enough to accommodate the meat and marinara sauce.
4. Sauté the onions until soft and slightly golden, then add the garlic, stirring until fragrant.
5. Add the meat and brown completely. Pour off any excess liquid.
6. Stir in the marinara, bring to a simmer, cover and cook for 15 minutes. Sauce will reduce slightly and meat will continue to tenderize.
7. While meat sauce is cooking, place the cashew cheese contents into a mixing bowl, add the nutritional yeast and stir to completely combine.
8. Beat the egg in a small bowl and add to the cheese mixture.
9. Brush the interior of a casserole dish with ghee or coconut oil, or spray with avocado or ghee spray.
10. Place the zucchini slices into the bottom of the casserole, overlapping slightly, to cover the bottom.
11. Spread one third of the cheese mixture over the zucchini, smoothing with a spatula to create an even layer.
12. Spoon the meat over the cheese mixture, then spread with a spatula to create an even layer.
13. Place second layer of zucchini slices over the meat layer. Repeat the layering process one more time to make 2 layers of filling and three layers of zucchini slices.
14. Finish with the remaining third of the cheese mixture over the top layer of zucchini slices, spreading into an even layer.
15. Bake for about 30 minutes, rotating halfway through cooking to ensure even cooking.
16. Allow to rest before slicing. I recommend baking the day before, then chilling completely. When ready to serve, first slice into portions, then re-heat in the oven before serving.
17. Double the recipe if you like, making two saves time. Bake both and freeze one, Then when you're ready to serve, thaw and re-heat.
18. Note: I highly recommend ordering an inexpensive mandolin like this one. It's a great tool to have around for things like home made potato chips, or the very thin slices for pickled onions recipe too.

https://www.livingdelishandnutrish.com/recipe/zucchini-noodle-lasagna

©Tina Wells Luxury Brands, LLC

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