I’m not sure what has possessed me to try this, but we haven’t eaten a strict Paleo meal in a few days and I wanted something in between. I wanted to do no carbs, but have something a little unhealthy. So I decided to try my hand at making zucchini lasagna, but throwing in some cheese as an indulgence. I’ve used zucchini in lieu of noodles before, and really quite like it, so figured, tonight’s dinner shouldn’t turn out that bad.
It was actually really hard for me to find a nice size zucchini at the grocery store, so I ended up using 4 smaller ones. They sliced quite nicely using my mandolin slicer, but were narrower than what I had expected, so I just overlapped the zucchini strips when building my lasagna. If you wanted a fully vegetarian meal, leave out the ground sirloin for your Meatless Monday.
Cook time: 30 minutes
Serving Size: 4
- 4 small zucchinis
- 1 lb freshly ground sirloin
- 1 small yellow onion
- 3 garlic cloves, finely minced
- 1 28 oz can of crushed tomatoes
- ½ teaspoon crushed red pepper
- 3 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon nutmeg
- Sea salt and freshly ground black pepper to taste
- 8 oz grated cheese (I used the Mexican blend)
- 2 tablespoons extra virgin olive oil
Preaheat oven to 350F.
For the sauce, use a medium size pot and heat up oil. Add onions and sauté for about 2-3 minutes until soft.
Add garlic and cook for another 1-2 minutes then toss in the ground sirloin. Generously salt and pepper and allow to cook for about 5 minutes. Next, toss in the crushed tomatoes. Using your spoon, try to break up the tomatoes into smaller pieces.
Add crushed red pepper, basil, oregano, salt and nutmeg and cook for about 20 minutes over medium heat or until sauce thickens slightly . You want most of the water to evaporate, so that your sauce doesn’t become too watery when layering your lasagna.
In the meantime, slice zucchini lengthwise into 1/8 inch slices.
In a 9” baking dish, begin building your lasagna. Start by covering the bottom of the dish with zucchini slices, overlapping the pieces if necessary. Spread with a good helping of the meat and tomato sauce and top with cheese. Continue another layer until you just have one layer of zucchini slices left. Sprinkle on any remaining cheese and bake for about 25-30 minutes.
Allow to cool slightly before serving.