Zuchinni Lasagne

If you are wondering what to do with your extra zuchinni this year, try out this gluten free lasagne that uses shredded zuchinni in place of pasta noodles.

1 medium zuchinni shredded

Meat Filling:

1 lb ground beef

1 lrg yellow onion chopped

3 shallots chopped

1 c broccoli florets

1 c celery chopped

1 c fresh mushrooms chopped

1 tsp pink Himalayan salt

1/2 tsp organic black pepper

2 tbsp organic oregano

1 tsp tumeric powder

2 tsp organic basil

2 tsp organic garlic granules

2 tsp coconut oil

1/2 c water

Instructions:

1. In a large pot, brown the ground beef, add the onions, shallots, and celery. Saute the vegetables and drain off any oil that accumulates from the ground beef.

2. Add 1/2 c water and 2 tbsp of coconut oil.

3. Add broccoli, mushrooms and spices and cook until tender. Set aside.

Cheese Mixture:

1. Whisk one large egg together with salt and pepper. Add cottage cheese and stir in the mozzarella cheese. (Reserve 1/2 c mozzarella cheese for the top).

Final Instructions:

1. Preheat oven to 350 degrees Farenheit or 165 degrees Celcius.

2. Grease a 12" x 14" glass baking pan. Place 1/3 of the zuchinni on the bottom of the pan and spread it evenly.

3. Add a layer of the meat mixture followed by a layer of the cheese mixture.

4. Add another layer of zuchinni. with a layer of the meat mixture followed by a layer of the cheese mixture.

5. Add a final layer of zuchinni and top with a final layer of shredded mozzarella cheese.

6. Bake at 350 degrees Farenheit or 165 degrees Celcius for 1 hour. 

7. Allow to cool a bit before serving.

Makes: 6-8 servings

NOTE:  This lasagne dish may get a bit of liquid accumulating on the top while baking as the zuchinni releases moisture. You can remove it with a turkey baster if you want.

Recipe created by Emily Price, CHNC @emilypricenutritioncounsulting

Let me know if you try this one in the comment section below.