Recipe: Lasagna Courgette GF,DF

September 23, 2012 · 14 comments

Pin It
Post image for Recipe: Lasagna Courgette GF,DF

Lasagna is a classic Italian dish that is a true comfort food. The word lasagna comes from the Greek word lasagnum which means bowl or pot. The Greeks used that style of dish and passed it on to the Romans and the name of the dish became the name of the food. The Romans eventually passed the recipe onto the British who published in the very first cookbook.

Lasagna is typically is made with pasta, meat and/or cheese and tomato sauce. However, in this version we use thin strips of zucchini in place of the pasta. Honestly, it is so much healthier this way, I think everyone should toss the pasta. Pasta is devoid of any nutrition other than a few vitamins and that is only if it has been made with soaked and sprouted whole grains. Pasta is also highly glycemic and causes spiking insulin levels.

I think you’ll find this grain-free, dairy-free version of a this comfort food very tasty and satisfying.

Lasagna Courgette

Ingredients

  • 2 medium zucchinni
  • 1 medium onion
  • 1 green pepper (I like the long light green kind)
  • 8 ounces mushrooms
  • 1.5 pound chopped beef (preferably grassfed)
  • 2 cups tomato sauce
  • 4 clove garlic
  • extra virgin olive oil for cooking (or other fat you might like to use)

Equipment

  • 11 x 7 baking dish (where to buy a glass baking dish)
  • cookie sheets
  • large fry pan

Instructions

  1. Chop the onion and pepper
  2. Mince the garlic
  3. Clean, peel and slice the mushrooms
  4. Heat the fry pan to medium and start sauteing the onion
  5. While it is cooking, peel the zucchini and slice about 1/8 inch thick — a mandolin will help with this but if you are using a knife slice them thin and as even as possible
  6. When the onions and peppers are soft, remove them set aside
  7. Add the mushrooms and cook until soft and browned (add fat to the pan if necessary)
  8. Add the garlic for just a minute or two at the end, remove and set aside with the onions and peppers
  9. In the same pan now cook the chopped meat but just so the rawness is gone — leave it pink as it will cook in the baking dish
  10. While you are doing all that you can also start to slice the zucchini with either the mandolin or a knife

Putting It All Together

  1. Pour 1/3 of the tomato sauce in the bottom of the baking dish
  2. Line the pan with the zucchini slices on the bottom
  3. Use 1/2 of the beef and layer that on top of the zucchini
  4. Sprinkle 1/3 of the sauteed vegetables on top
  5. Now lay another row of zucchini slices, tomato sauce, beef and vegetables
  6. And finally the last layer of zucchini slices, tomato sauce, and vegetables (there should be only two layers of beef, 3 of the rest)
  7. Bake at 375 degrees F for about 25 minutes
  8. Remove and let cool for a bit then serve
  9. This tastes even better the next day if there is any left

Prep Time: 30 minutes
Cook Time: 35 minutes

This is another great recipe from my new online class, go grain-free.

Go grain-free

Register for my grain-free cooking  class. A grain-free diet has been used to improve many conditions.

Get Started Today

What You Get in This Class

You’ll get lifetime access to 12 weeks of classes including:

  • Over 80 video tutorials
  • Over 150 recipes!
  • You will automatically receive two bonus video/recipes when you register during this promotion!

Click here to see the full class schedule

Sign Up Now

You can view these videos anytime and anywhere — in the comfort of your own home and in your pj’s if you care to! If you are not completely satisfied you may return the class for a full refund within 30 days — no questions asked. Click here for the refund policy.

Use coupon code CELEBRATION2013 FOR 35% discount!

That makes the total only $129.00! This price will only be good during the promotion — through April 30th.

Click here to register

 

This post is shared at: Melt in Mouth Monday, My Meatless Monday, Monday Mania, Barnyard Hop, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Hearth & Soul Hop, Allergy Free Wednesday, Mommy Club, Gluten free Wednesday, Sustainable Ways, Real Food Wednesday, Healthy 2Day, Whole Foods Wednesday, Creative Juice Thursday, Full Plate Thursday, Eat Make Grow, Keep It Real Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Freaky Friday, Gluten-free Friday, Fill Those Jars Friday, Fight Back Friday, Friday Food, LHITS, Foodie Friday, Seasonal Celebration, Foodie Friday

 

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 13 comments… read them below or add one }

1 France @ Beyond The Peel September 25, 2012 at 12:30 pm

I love zucchini lasagna. So simple and delicious. We never even miss the pasta.

Reply

2 Rogene September 25, 2012 at 11:27 pm

I had been wondering how to make lasagna without the dairy layer. I like how you did it. May have to give it a try.

Reply

3 Halle @ Whole Lifestyle Nutrition September 26, 2012 at 2:39 pm

This looks so amazing. I have made grain free lasagna but not without cheese. Can’t wait to try this version :) Thanks for sharing this with us over at Whole Foods Wednesday!

Reply

4 Diane Balch September 28, 2012 at 3:17 pm

As an Italian-American I love the idea of zucchini instead of noodles. It makes it light and the taste must be fantastic. Thanks for sharing this unique lasagna on foodie friday.

Reply

5 Miz Helen September 29, 2012 at 10:24 am

We would just love this dish! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Reply

6 April @ The 21st Century Housewife October 1, 2012 at 11:50 am

What a lovely lasagna – I love all the added veggies, both for their flavour and nutrition!

Reply

7 Judy@Savoring Today October 1, 2012 at 7:19 pm

I have used julienned zucchini in place of pasta with a simple pesto and it is great–love the idea of using it in lasagna too! Thanks for sharing on Hearth & Soul Hop. :)

Reply

8 Heidi October 2, 2012 at 2:57 pm

Thanks for this great recipe. I’ve started a Gluten-Free Share Page on OneCreativeMommy.com. I would love it if you visited and shared this (and any of your other gluten-free recipes, experiences, and ideas). I hope to see you there.

Reply

9 GiGi Eats Celebrities October 5, 2012 at 12:52 am

I’ve made this with eggplant before! So delicious, no need for dairy or the actual grains at ALL! I am totally wanting to try butternut squash lasagna! :)

Reply

10 Jill October 5, 2012 at 1:00 am

Hi Gigi,
Hmmm, butternut squash lasagna. Sounds like a winner!

Reply

11 Adelina Priddis April 13, 2013 at 6:04 pm

Lasagna is one of our go to meals. I love that I can easily make it better for us with zucchini. Thanks for sharing on Foodie Friday

Reply

12 Stacy May 2, 2013 at 3:45 am

I have made thus recipe twice now and have not been dissapointed! My kids even live it!!

Reply

13 eating clean November 22, 2013 at 1:36 pm

In fact, it is the most plentiful polyphenol inside human diet.

Which is the reason it is wise to create a free meal plans
weight loss chart of numerous foods and different sources of nutrients, that
one could eat from the day and list them out by meals.
Hydrating beverages could also include herbals or 100% liquid (in moderation).
Dr Ismail stresses the Food Guide Pyramid just isn’t as sensational as
some new-fangled diet ideas that are abound. Apples contain pectin which is known
to suppress appetite.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: