Gluten Free Zucchini Meat Lasagna

Lasagna is a warm cheesy delight that I desperately missed. The problem with gluten free lasagna noodles is they get mushy well it’s just not the same. So instead of fighting with more noodles I decided to create a lasagne that ignored them altogether. This recipe uses zucchini for the noodles.

Not only does it solve the mushy noodle conundrum it also helps to lower the carb intake of this dinner. The only problem is you won’t be able to stop eating it!

Ingredients

2 lbs of ground beef

1 cup of water

2 tsp salt

1 tsp pepper

1 tbsp parsley

1 tsp oregano

1/2 cup and 1 tbsp brown sugar

3-5 zucchinis

1/2 cup of juice from the cooked meat (see instructions)

1 cup diced mushrooms

half of a red, yellow and orange bell pepper

1 1/2 cups of broccoli

1 can of crushed tomatoes

3-5 cups of grated marble cheese

Now that we’ve gotten the ingredients out of the way lets get started. First in a large pot you are going to add in your ground beef.

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In the same pot you are going to add in the water,  only 1 tsp of the salt, pepper, parsley, oregano and the 1/2 cup of brown sugar.

Mix it all up, don’t worry if your ground beef soaks up the water, that’s okay. You are going to cook it almost 95% through. The water should have separated and so should the fats.

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This is where the 1/2 cup of juice comes from. I used a turkey baster but you can use another method if you would like to get the juice separated. Then drain the meat so it takes out the fat and the liquids.

While your meat is draining, take the pot off the heat while you prep the vegetables. Dice up the peppers, mushrooms and broccoli and put them in the the pan with the juices and start cooking at medium heat.

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Cook them for about 15 minutes until they breakdown and the pepper juices start to mingle with everything. Then you are going to add the rest of the salt and the brown sugar to the mixture.

Once everything is mixed in its time to add the crushed tomatoes. Cook the tomatoes for a couple minutes until everything is evenly mixed.

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Once it’s all mixed it and warmed add in the ground beef and mix that throughly. Again warm it all up together until the sauce starts to bubble. Then take it off of the heat.

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Now its time to make your noodles. You can either use a potato peeler or do what I did and use a slicer. (Just be careful not to turn your fingers into noodles like I tried with one of mine.)

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Now it’s time to assemble your lasagna. First take some of the sauce and put a light layer on the bottom of your pan.

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Next layer your zucchini slices.

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Next add some of your grated cheese.

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Next take your meaty, vegetable goodness and layer that on.

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Follow the layers until you run out of space or meaty goodness. Once you get to the last layer make sure it is zucchini. Then is the fun part – covering it in all the cheese you can.

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After its assembled, put it in the oven at 350 degrees for 20 minutes. Then all that is left is to eat it!

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One note of caution is to be careful when taking the first bits out of the pan it can be a bit messy. But messy is always tasty.

Until next time, happy eating.

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gluten-free-zucchini lasagna

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