Zucchini “Lasagna”


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"
Author: Dr. Christine
  • Ground turkey venison, or hamburger
  • Worcestershire
  • Onions
  • Red/Yellow peppers
  • Pepper
  • Salt
  • Garlic Salt
  • Basil
  • Oregano
  • Parsley
  • Zucchini
  • Eggplant
  • Tomato sauce
  • Full Circle Italian style diced tomatoes
  • Dried Red Pepper flakes
  • Ricotta or Cashew 'Ricotta' See notes.
  • Parmesan
  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.
Recipe Notes

Optional Cashew Ricotta:
Cashew Ricotta
Basil, chives/onion powder, garlic powder, black pepper, salt
1/4 cup non-dairy milk (coconut works great)
3 TBPS lemon juice
1 tbsp maple syrup
1 1/2 tbsp olive oil
2 cups raw cashews
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.

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.

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