Recipe: Lasagna Courgette GF,DF

Recipe: Lasagna Courgette GF,DF post image

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


  • 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)


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


  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

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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


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Leave a Comment

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

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

  • Rogene September 25, 2012, 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.

  • Halle @ Whole Lifestyle Nutrition September 26, 2012, 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!

  • Diane Balch September 28, 2012, 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.

  • Miz Helen September 29, 2012, 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

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

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

  • Judy@Savoring Today October 1, 2012, 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. 🙂

  • Heidi October 2, 2012, 2:57 pm

    Thanks for this great recipe. I’ve started a Gluten-Free Share Page on 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.

  • GiGi Eats Celebrities October 5, 2012, 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! 🙂

    • Jill October 5, 2012, 1:00 am

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

  • Adelina Priddis April 13, 2013, 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

  • Stacy May 2, 2013, 3:45 am

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

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