Zucchini Lasagna

This is a great alternative to traditional lasagna if you are trying to limit refined grains, sugar, are on a gluten-free diet, or are looking to make a healthier substitute. Zucchini is more of a complex carb than your typical white lasagna noodle meaning your body requires more energy to break it down and it keeps you full for longer, plus zucchini is a vegetable and contains way more nutrients and fiber than a traditional lasagna noodle, making it a great choice. It softens to be just the right texture and takes on the flavor of the sauce – so there’s not anything vegetabley about it. Even my boyfriend that doesn’t love vegetables like I do thought this sub was perfect. I’ll admit I thought this was going to be hard to make or hard to clean up but was extremely impressed that it was intuitive and didn’t use a ton of pots and pans- you actually make a bigger mess making traditional lasagna. Try it out and let me know what you think!

Preheat your oven to 400 degrees
Get out a 9×13 pan and grease the sides (I used garlic-infused olive oil but you can use any type of oil or butter)
In a cast-iron pan, saute 1 lb of hamburger meat until brown.
To season:
2 minced garlic cloves
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp oregano
1 tbsp basil
1 tbsp salt
2 tbsp Italian seasoning
Pinch of red pepper chili flakes.
Once the hamburger is lightly browned, add in a 15 oz can of tomato sauce.
While the meat and sauce are cooking, cut up your zucchini.

Cut off the ends
Cut into thin strips lengthwise- I try to get less than 1/8 of an inch thin so the consistency is similar to a traditional lasagna noodle
There’s a device that looks similar to a cheese cutter that you can also use.
One medium-sized zucchini will typically cover the entire pan once, so we tend to use 2 to make 2 layers

Cover the pan in a single layer of thin strips of zucchini then spread a layer of your mixed meat and sauce over the top. Sprinkle a layer of mozzarella cheese (we used Daiya brand which is dairy free) over the top of that. Continue layering in the same order until you run out of zucchini, sauce, or cheese. I typically do 2 layers and we eat almost the entire pan. Bake 25-35 minutes.

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