No-Noodle Zucchini Lasagna
Make this zucchini lasagna recipe for a delicious low-carb dinner that'll satisfy your Italian food craving. This version prioritizes whole, unprocessed ingredients, traditional fats, and organic produce. You won't even miss the noodles in this one!
Ingredients
- 2 large zucchini Ideally organically grown
- 1 tbsp sea salt Unrefined sea salt
- 1 lb grass-fed ground beef From a regenerative farm if possible
- 1 ½ tsp ground black pepper Freshly ground
- 1 small green bell pepper diced, ideally organically grown
- 1 onion diced, ideally organically grown
- 1 (25 ounce) jar tomato sauce Organic, no added sugar or artificial ingredients, ideally in glass jar
- 1 cup tomato paste Organic, no added sugar or artificial ingredients, ideally in glass jar
- ¼ cup red wine Organic, sulfite-free
- 2 tbsp fresh basil chopped, ideally organically grown
- 1 tbsp fresh oregano chopped, ideally organically grown
- 3 tbsp hot water Filtered water, or as needed
- 1 (15 ounce) container whole milk ricotta cheese From grass-fed cows if possible, avoid low-fat versions
- 1 pastured egg From organically raised chickens
- 2 tbsp fresh parsley chopped, ideally organically grown
- 1 (10 ounce) package fresh spinach Organic, roughly chopped (instead of frozen).
- 1 lb fresh mushrooms sliced, ideally organically grown
- 8 ounces shredded mozzarella cheese Whole milk, ideally from grass-fed cows, avoid pre-shredded"
- 8 ounces grated Parmesan cheese Aged, traditionally made Parmesan, avoid pre-grated
- 3 tbsp beef tallow Can substitute with coconut oil.
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan with beef tallow or coconut oil.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with sea salt; set aside to drain in a colander.
- To prepare the meat sauce, heat beef tallow in a large skillet over medium-high heat. Cook grass-fed ground beef and black pepper, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.
- tir in organic tomato sauce, organic tomato paste, organic red wine, fresh basil, and fresh oregano; add a small amount of filtered hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 25 minutes, stirring frequently.
- Meanwhile, stir whole milk ricotta, pastured egg, and fresh parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the fresh spinach, followed by all of the mushrooms, then 1/2 of the whole milk mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.
- Spread aged Parmesan evenly over the top; cover with foil.
- Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 20-25 minutes, or until golden brown and bubbly.
- Let lasagna stand 10 minutes before serving.
- Serve and enjoy!
Notes
Using grass-fed beef and whole milk dairy products increases the nutrient density and provides healthier fats. Choosing organic produce minimizes exposure to pesticides like glyphosate. Beef tallow offers a traditional and stable cooking fat.