Grain Free Veggie Lasagna

My favorite food is lasagna so obviously I have experimented a lot over the years in my quest for ultimate health to tailor it to whatever I’m eating at the time. I have made raw, vegan lasagna, gluten-free lasagna and now my favorite GRAIN-FREE lasagna! We have been loosely following GAPS after strictly following phase one for 21 days. We’ve felt awesome and plan to do it again soon but with summer vacations it gets difficult to haul soups along with us. Plus I’ve got a few moans about eating soup when it’s 110° outside. So for now we follow it loosely.

Grain Free Lasagna

Ingredients:

• 1-2 tbsp grass-fed butter

• 1 onion diced

• 1.5 lbs grass-fed, organic ground beef

• 1/2 tsp pepper

• 1/2 tsp celtic sea salt

• 1 jar home canned Italian pasta sauce (can use store-bought, always buy glass-prefer organic) approx. 25 oz

• 1.5 lbs zucchini thinly sliced (approx 6-8 small zucchini) I used my salad shooter for the perfect thickness. I’ve also used my mandolin to make lengthwise slices, like noodles, in the past.

• 1  16 oz package Organic full fat cottage cheese

• 3/4 lbs grated organic hormone free mozzarella cheese (prefer raw for all my dairy products)

• 1 egg

• 12 x 9 Deep Dish Baking pan (preferably with a lid so you don’t have to use tin foil)

In a large sauce pan, saute the diced onions in butter for a few minutes until translucent.  Add the ground beef, salt and pepper and brown the beef. Pour in the pasta sauce once the meat is fully browned. In a separate bowl combine the cottage cheese, the grated cheese (reserve a small amount to sprinkle on the top) and the egg and combine together. In the baking dish  place a thin layer of sauce/meat combo, then layer the sliced zucchini thickly for the second layer. Then a thick layer of the meat/sauce. Next put a layer of cheese mixture. Repeat another layer of sliced zucchini, followed by the cheese then the meat/sauce. Top with the reserved grated cheese. Cook with the lid at 350 for 30-40 min until the zucchini is fully cooked.  Let it cool for  5-10 min before slicing and serving. You could also leave the cheese layer out and voilà, Paleo Lasagna! *If your zucchini seems moist you may need to salt it and soak up some of the moisture with a towel. I didn’t need to use this step and mine came out perfect.

Some pictures of the assembly:

This entry was posted on August 7, 2012 at 11:48 am and is filed under Eating. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.