This lasagna really hits the spot.  Using thin slices of zucchini instead of pasta sheets, this healthy alternative is packed with both nutrients and flavor.  You can skip making the homemade sauce and use your favorite jar if you want to save some time, but the homemade sauce really makes this dish truly amazing (thanks, Talor for the sauce recipe!!).

I’ll try to get a better picture next time, but we were so excited to get in there and start eating that we forgot to take a picture until the last piece was on a paper plate!

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[The Ingredients]

Sauce:

4 tbsp EVOO
1 Large Sweet Onion, Diced
4 Garlic cloves, crushed
1 lb Grass-fed ground beef
1 lb Natural Italian sausage
Salt & Pepper
Small bunch of fresh basil, finely chopped
1 tbsp Italian seasoning
12 oz Tomato Paste
28 oz Can crushed tomatoes

Lasagna:

5 medium-large zucchinis, ends trimmed
15 oz. tub whole milk ricotta
2 eggs
7 oz jar Pesto
8 oz grated Italian-style parmesan cheese
12oz low moisture finely grated mozzarella cheese

 

[The Method]

For the Sauce, sauté onion in olive oil over medium high heat; add a few dashes of salt to help sweat the onions

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Allow to cook for about two minutes before adding garlic cloves and a few dashes of fresh ground black pepper and let cook an additional two minutes

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Add ground beef and italian sausage and mix well with the seasoned onion mixture

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When meat is cooked add fresh basil and Italian seasoning, tomato paste, canned tomatoes, and chicken stock. Stir until it comes to a boil.

At this point, give the sauce a preliminary taste and adjust the salt/pepper. You want it a little less salty than if you were going to put it right on your plate and eat it.

Once the salt tastes about right, put on low and simmer stirring occasionally for about an hour.

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For the lasagna, preheat oven to 375 degrees.

Wash and slice the zucchini in half lengthwise and use a mandolin to slice them into about 1/8-inch thick slices.

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Place the zucchini slices on a cookie sheet that’s been lightly coated with a thin layer of sea salt.

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Once you’ve covered the entire cookie sheet, sprinkle additional sea salt on the layer of zucchini and then add another layer. This process helps get some of the liquid out of the zucchini prior to cooking so you don’t end up with zucchini soup instead of lasagna.

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Allow the zucchini to sweat for at LEAST 30 minutes and drain all water from the pan. I like to take a towel and press down to get as muh liquid as possible out before assembling the lasagna.

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When you’re ready to assemble, gently beat the egg and mix in thoroughly with the ricotta and pesto. Stir in a pinch of salt and pepper.
In a separate bowl, combine parmesan and mozzarella cheese.

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Lightly oil the bottom of a big casserole dish. Arrange lasagna in layers starting with zucchini slices on the bottom long-ways. Next, spread cheese/pesto mix on top of zucchini, and then a layer of the meat sauce and top with the mozzarella/parmesan mixture.Primal Lasagna - 16

Repeat with another layer of zucchini slices going sideways. Continue layering with cheese/pesto, meat sauce, cheese blend, zucchini, etc. until you can’t fit any more in the pan; be sure to alternate sideways and long-ways with the zucchini. Finish with a topping of cheese.

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Bake for 30-40 minutes, or until top is golden brown. You may need to use a turkey baster to cypher off any excess liquid after about 20 minutes and then again every ten minutes until it is finished. Check with a knife to make sure the zucchini is all the way cooked… and ENJOY!

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Primal Gluten-Free Zucchini Lasagna
 
Prep time
Cook time
Total time
 
Cuisine: Italian
Serves: 12
Ingredients
  • Sauce
  • 4 tbsp EVOO
  • 1 Large Sweet Onion, Diced
  • 4 Garlic cloves, crushed
  • 1 lb Grass-fed ground beef
  • 1 lb Natural Italian sausage
  • Salt & Pepper
  • Small bunch of fresh basil, finely chopped
  • 1 tbsp Italian seasoning
  • 12 oz Tomato Paste
  • 28 oz Can crushed tomatoes
  • Lasagna
  • 5 medium-large zucchinis, ends trimmed
  • 15 oz. tub whole milk ricotta
  • 2 eggs
  • 7 oz jar Pesto
  • 8 oz grated Italian-style parmesan cheese
  • 12oz low moisture finely grated mozzarella cheese
Instructions
  1. The Sauce:
  2. Sauté onion in olive oil over medium high heat; add a few dashes of salt to help sweat the onions
  3. Allow to cook for about two minutes before adding garlic cloves and a few dashes of fresh ground black pepper and let cook an additional two minutes
  4. Add ground beef and italian sausage and mix well with the seasoned onion mixture
  5. When meat is cooked add fresh basil and Italian seasoning, tomato paste, canned tomatoes, and chicken stock. Stir untill it comes to a boil.
  6. At this point, give the sauce a preliminary taste and adjust the salt/pepper. You want it a little less salty than if you were going to put it right on your plate and eat it.
  7. Once the salt tastes about right, put on low and simmer stirring occasionally for about an hour.
  8. Assembly:
  9. Preheat oven to 375 degrees.
  10. Wash and slice the zucchini in half lengthwise and use a mandolin to slice them into about ⅛-inch thick slices.
  11. Place the zucchini slices on a cookie sheet that's been lightly coated with a thin layer of sea salt.
  12. Once you've covered the entire cookie sheet, sprinkle additional sea salt on the layer of zucchini and then add another layer. This process helps get some of the liquid out of the zucchini prior to cooking so you don't end up with zucchini soup instead of lasagna.
  13. Allow the zucchini to sweat for at LEAST 30 minutes and drain all water from the pan. I like to take a towel and press down to get as muh liquid as possible out before assembling the lasagna.
  14. When you're ready to assemble, gently beat the egg and mix in thoroughly with the ricotta and pesto. Stir in a pinch of salt and pepper.
  15. In a separate bowl, combine parmesan and mozzarella cheese.
  16. Lightly oil the bottom of a big casserole dish. Arrange lasagna in layers starting with zucchini slices on the bottom long-ways. Next, spread cheese/pesto mix on top of zucchini, and then a layer of the meat sauce and top with the mozzarella/parmesan mixture.
  17. Repeat with another layer of zucchini slices going sideways. Continue layering with cheese/pesto, meat sauce, cheese blend, zucchini, etc. until you can't fit any more in the pan; be sure to alternate sideways and long-ways with the zucchini. Finish with a topping of cheese.
  18. Bake for 30-40 minutes, or until top is golden brown. You may need to use a turkey baster to cypher off any excess liquid after about 20 minutes and then again every ten minutes until it is finished. Check with a knife to make sure the zucchini is all the way cooked... and ENJOY!