Zucchini Noodle Lasagna

This recipe works with meat or mushroom crumble for a vegan version.

I originally posted this recipe in 2019, when I was experimenting with paleo recipes. Yes, about ten years ago I kicked gluten out of my life. Although I had 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. Recently I revamped this recipe, and thought perhaps I could replace the meat with a combination of minced mushrooms and vegetables, called Mushroom Crumble from Big Mountain Foods. It’s very versatile as a ground meat replacement without being ultra-processed. (I’m not a fan of plant- based meat replacements). So this is a perfect Lenten option too.

It's rich, savory, creamy and delicious, and my family thought so too, and they can sometimes be my worst critics!

I sliced small zucchinis (because they have less seeds and more flesh) vertically 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: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

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Ingredients

• 3 to 4 medium-sized green zucchini
• 2 Tablespoons extra virgin olive or avocado oil
• 1 medium sized yellow onion, diced
• 3 garlic cloves, minced
• 1 pound grass fed bison or ground beef, or Big Mountain Mushroom Crumble for vegan version
• 2 cups frozen chopped spinach
• 8 ounces organic, clean ingredient marinara sauce, divided
• 1 8 ounce container plant-based ricotta (I prefer Kite Hill)
• 1 Tablespoon organic dried Italian herb seasoning
• 1/4 cup nutritional yeast
• 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. Prepare a 6’ X 8” casserole dish.
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. Or - add the mushroom crumble and sauté until warmed through.
7. Add the frozen spinach, cook and stir occasionally until thawed and wilted.
8. Stir in the half of the marinara, Italian seasoning, nutritional yeast, and season with salt and pepper. Bring to a simmer, reduce heat and cook for 10 minutes. Sauce will reduce slightly and meat will continue to tenderize.
9. Brush the interior of a casserole dish with olive or avocado oil, or spray with avocado or ghee spray.
10. Line the bottom of the prepared casserole with zucchini slices, overlapping slightly.
11. Spread one third of the meat (or mushroom) mixture over the zucchini, smoothing with a spatula to create an even layer.
12. Spoon half of the container of ricotta over the meat or mushroom mixture, then spread with a spatula to create an even layer.
13. Repeat the layering process one more time to make 2 layers of filling and three layers of zucchini slices.
14. Top with enough marinara sauce to cover and spread evenly.
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.

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

©Tina Wells Luxury Brands, LLC

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