Sunday, June 2, 2013

EZ Eats: Zucchini Lasagna

E is a huge pasta fan. Ever since we cut out gluten I have been trying to find good alternatives to pasta. This lasagna is made from zucchini and is super easy to cook up. I cook a big batch of this so E and I can have leftovers for lunch the next day.

3 zucchini or yellow squash works too
1 jar pasta sauce or try my homemade version
2lbs ground beef cooked (leave this out for a vegan/vegetarian option)
Italian seasoning
Cheese (optional)
Mushrooms, black olives, spinach

Preheat oven to 350F. In a skillet brown ground beef and drain. Add sauce to the meat. Slice zucchini into circles and make 1 layer in a 13x9" pan. Cover with half of sauce mixture. Toss in mushrooms, black olives and spinach if you fancy. Make another layer of zucchini. Cover with the rest of the meat sauce. If using cheese sprinkle on top. Bake for 30 min until zucchini is tender. We don't like ours to be completely translucent. Serve with a side salad or as a stand alone meal! 

Health notes: Nothing unhealthy here! Remember to buy lean beef and check the label of your marinara sauce. You wouldn't want to spoil the meal with a sauce that has a hidden agenda. Avoid sauces that have added sugar and are made with seed oils. If you can't find any of these locally try my homemade tomato sauce recipe. For the cheese: we do not currently eat dairy. Since nixing dairy my sinuses and digestion has greatly improved. That being said, I can tolerate cheeses that are made from raw milk meaning it hasn't undergone the pasteurization processes. They tend to be healthier for your gut because they haven't been processed. 

No comments:

Post a Comment