Zucchini Lasagna

Ok, so lasagna at my house has always been noodles and cheese, lots of cheese. But this year we are working on healthier choices and trying new things. We also had a zucchini plant gone wild….so many zucchini! So we’ve put it in everything, muffins, brownies, smoothies, cookies, roasted veggies, sauces and now, LASGANA. And let me tell you it was AMAZING! Everyone loved it. My husband even preferred it to the pasta version. And the best part was no stuffed, full feeling after eating a piece, or two!!

This is how you do it:


-1 large zucchini, or 2 medium ones

Meat Sauce: (Here is the meat sauce I use)
1 pound of ground beef, browned.
½ onion sauté with ground beef
½ cup celery
1 carrot grated
1 can diced tomatoes
1 can organic tomato sauce.
1 clove of fresh garlic
1 tsp. chili powder
½ tsp. oregano, and basil.
Simmer all ingredients in a pot until celery is soft.

Nutritional yeast * can be found at bulk barn or a health food store)
Garlic Powder
Salt and Pepper
Mozzarella Cheese (yes, we still used some cheese on the top layer. Baby Steps)

Grease a 9×13 Lasagna Pan. Using a mandolin or a sharp knife cut your zucchini lengthwise into approx. ¼” thickness.
Start with a layer of meat sauce then layer zucchini on top. Sprinkle zucchini with nutritional yeast, garlic salt and salt and pepper. Repeat this process until you run out of zucchini. Cover with mozzarella cheese and bake in oven for 35-40 mins at 350. (Or until fork goes through easily). Enjoy!