Grain-Free Lasagna



I went to the local farmers market last Sunday to buy the last of the summer veggies (sniff, sniff) to make a lasagna. I was hoping to make something paleo/whole 30 approved, but I just couldn’t leave out the cheese! It just wouldn’t be right! I have seen a recipe that uses Greek yogurt in lieu of cheese, which I might try one day. For now, sorry guys, I didn’t want to disrespect Italians everywhere by leaving out an essential ingredient. Although, I’m probably already doing that by leaving out the pasta now that I’m actually thinking this through (sigh) Oh well, here’s how I made my pseudo-lasagna.


1 small zucchinigrainfreelasagna4
1 small squash
1 medium eggplant
2 roma tomatoes
1 jar all natural marinara
1 cup ricotta cheese
2 cups mozzarella cheese
1 lb. ground beef
1 tb garlic powder


Preheat oven to 375 degrees. Wash and thinly slice the vegetables length-wise and let them dry on a paper towel for a few minutes. While the vegetables are drying, brown the ground beef. After draining, add ¾ of the marinara sauce and the garlic powder to the ground beef. Add a bit of marinara sauce to the bottom of your casserole dish and then lay down the first layer of squash and zucchini. Add a couple spoonfuls of ricotta and evenly spread. Add a few tomato slices on top. Add 1 cup of the mozzarella on top. Next add the eggplant layer (I personally don’t use the 2 end slices that are primarily skin.) Add the remaining marinara sauce on top of the eggplant. Next, add the remaining tomatoes. Then add the remaining ricotta cheese. On top of the ricotta, you will add the meat/marinara mixture. Top with the remaining cup of mozzarella and place in the oven, covered, to bake for 1 hour. After 1 hour, remove the lid and let it bake for another 15-20 minutes or until the cheese starts to brown on the top.




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