Zucchini “Lasagna”

image

I usually chop the zucchini and eggplant into bite size pieces – my family likes it better that way than the thin sliced ‘noodles’, so it actually is more like a hot dish but I cook it like lasagna.

Zucchini "Lasagna"
Write a review
Print
Ingredients
  1. Ground turkey, venison, or hamburger
  2. Worcestershire
  3. Onions
  4. Red/Yellow peppers
  5. Pepper
  6. Salt
  7. Garlic Salt
  8. Basil
  9. Oregano
  10. Parsley
  11. Zucchini
  12. Eggplant
  13. Tomato sauce
  14. Full Circle Italian style diced tomatoes
  15. Dried Red Pepper flakes
  16. Ricotta or Cashew 'Ricotta' See notes.
  17. Parmesan
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 glass pan with coconut oil
  3. Brown turkey burger, venison, or hamburger. Sprinkle with Worcestershire sauce.
  4. Add in chopped onions, red/yellow peppers and sauté
  5. Add in spices; pepper, salt, garlic salt, basil, oregano, parsley
  6. Saute zucchini and eggplant. I usually chop into bite size pieces, my family likes it better that way rather than the thin sliced 'noodles', so it actually is more like a hot dish but I cook it like lasagna.
  7. Drain the liquid from the pan- the veggies will make a lot of water and don't want that in the lasagna pan.
  8. Layer the pan with burger/veggie mix.
  9. Add layer of tomato sauce
  10. Here's where I add a splash of canned Full Circle Italian style diced tomatoes
  11. Sprinkle with dried red pepper flakes
  12. Plop some 'ricotta' on the tomatoes around the pan. I either use Ricotta cheese or I have found I LOVE making a cashew 'ricotta' instead of having all that dairy (recipe below)
  13. Sprinkle with Parmesan
  14. Layer some meat/veggie mix again
  15. Tomato sauce
  16. Italian style diced tomatoes
  17. Ricotta
  18. Parmesan
  19. Bake 350 degrees for 45 min to 1 hour
  20. This freezes really well and is a great gift idea for new moms, families with illness or hardships, and tastes great.
Optional Cashew Ricotta
  1. Cashew Ricotta
  2. Basil, chives/onion powder, garlic powder, black pepper, salt
  3. 1/4 cup non-dairy milk (coconut works great)
  4. 3 TBPS lemon juice
  5. 1 tbsp maple syrup
  6. 1 1/2 tbsp olive oil
  7. 2 cups raw cashews
  8. Put in a blender (I have used my magic bullet just fine) and blend well into a paste. It will still have some tiny nutty chunks in it, but it works really well just like that.
Natural Elements http://naturalelementshealth.com/clinic/

I hope that is enough direction to get you going with a tasty meal. It never tastes the same to me each time, but that is the fun of it. You can also play with extra veggies. I have added finely chopped broccoli, cabbage, or even cauliflower when I have that instead of the eggplant.

To go even further dairy free; you can make the Parmesan from raw cashews and Brewers yeast, salt and pepper. Also a very tasty alternative. The cashew mixtures actually sweeten the recipe up, so if there are kids or people who don’t like bitter veggies, the cashew recipes work wonders.

Posted in News, Recipes and tagged , , .