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HEALTHY ZUCCHINI LASAGNA RECIPE

That is one of those – don’t knock it until you attempt it – recipes.  Zucchini Lasagna.  It tastes so remarkable and is plenty more healthy than a traditional lasagna.  You’ll really need to feature this for your wholesome recipes listing!

HEALTHY ZUCCHINI LASAGNA RECIPE
HEALTHY ZUCCHINI LASAGNA RECIPE

Once I began ingesting Paleo years ago, i discovered a Zucchini Lasagna Recipe from Primal Palate.  could my own family actually like it?  Is it viable to have lasagna without the real noodles?  wager what?  They ate it and loved it.   it's far tasty, healthful and also you’ll sense so much better serving it on your family.  You don’t want noodles every time you make “lasagna.”

I’ve altered the recipe a bit however it’s nonetheless manner way way healthier than fashionable lasagna.  For all you announcing for your thoughts, ‘My family will not touch that’ or ‘My husband would as an alternative die than devour vegetable substituted lasagna,’ I listen you.  i am getting it.  My man doesn’t remember some thing a meal with out meat.  This recipe does have meat, but you can effortlessly remove it.   but strive it.  just once.  See if your own family likes it.  and then in no way look returned.

HEALTHY ZUCCHINI LASAGNA RECIPE

INGREDIENTS:

  • 1 lb Ground Beef grass fed or lean meat or ground turkey
  • 1 c Green Bell Peppers chopped
  • 1 c Onion chopped
  • 1 Zucchini sliced thinly
  • 8 oz mushrooms 1 box sliced (more or less to your liking)
  • 24 oz marinara sauce I use Rao's or Trader Joe's
  • 1/2 c Parmesan cheese fresh, shredded (optional)
  • 1 c lowfat mozzarella cheese optional - can add more to have a cheesier recipe!
  • 3 cloves Garlic minced
  • Salt and Pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 325 degrees.
  2. Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.
  3. Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
  4. Stir in marinara sauce.
  5. Bring sauce to a light boil, then remove from heat.
  6. Add 1/4 c. Parmesan cheese and stir. Set the rest aside.
  7. Place a thin layer of the sauce in a 9x13 baking dish.
  8. Layer zucchini and mushrooms over sauce, then mozzarella cheese.
  9. Repeat, alternating layering of sauce, then zucchini and mushrooms.
  10. Finish with layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
  11. Bake lasagna at 325°F for 15 minutes, covered with foil.
  12. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.