Zucchini Lasagna
A delicious and healthy twist on a classic comfort food, this Zucchini Lasagna is dairy-free, gluten-free, Whole30, and Paleo-friendly. Packed with flavorful ground beef, Italian sausage, and a rich tomato sauce, it’s an easy-to-make meal that’s perfect for weeknight dinners. The zucchini noodles add a fresh, light touch while keeping this dish hearty and satisfying. Whether you're following a specific dietary plan or simply looking for a nutritious and tasty alternative, this zucchini lasagna is sure to become a family favorite!
Ingredients:
3 zucchinis
1 onion
4 garlic cloves
28 oz diced tomatoes, drained
3 tbsp bacon fat or coconut oil
2 lbs ground beef
1 lb Italian sausage
3 tbsp dried oregano
3 tbsp dried basil
1/4 tsp cayenne pepper (optional)
1 tsp sea salt
8 oz tomato paste
Directions:
Wash zucchinis and cut ends off. Use peeler to make “noodles.” Dice the onions. Mince the garlic and drain the diced tomatoes.
Preheat oven to 350F.
In a large soup pot, heat the bacon fat or coconut oil and then sauté the onions until translucent.
Add ground beef, sausage, garlic, oregano, basil, cayenne, and sea salt, and brown the meat.
Add drained diced tomatoes and tomato paste and combine well.
In large baking dish place a layer of sliced zucchini and then ladle on half of the meat mixture.
Top another layer of sliced zucchini and top with remaining meat mixture.
Cover the lasagna with a layer of aluminum foil
Place lasagna on a parchment-lined jelly roll pan (in case the lasagna bubbles over).
Bake for 45 minutes. Allow to cool slightly (10-15 minutes) before serving.
