For those of us that tolerate dairy and miss those yummy Italian dishes, this lasagne is divine. And since lasagna is even better the next day, it works great for leftovers. If you’re avoiding dairy, you could add more texture by including sautéed mushrooms or avocado chunks.
I’ve prepared this dish with eggplant, zucchini and even sweet potato as the noodle layer. For this recipe, I’m using thin slices of zucchini cut with a mandolin. The thinner the “noodle” the less cook time, so keep that in mind. This is a great photo example of how to layer by Rachel Schultz.
For the sauce, I usually make homemade marinara with crushed tomatoes, basil, garlic, sea salt and coconut oil…but in a pinch I’ll buy Bertolli tomato and basil sauce. It does contain some canola oil but mostly olive oil.
- 4 zucchini, sliced ¼ inch thick
- 16 oz marinara sauce (homemade or store-bought)
- 1 lb grass-fed ground beef
- 6oz whole milk ricotta
- 8oz shredded mozzarella
- 2 cups raw baby spinach
- 1 tablespoon coconut oil
- Preheat oven to 375 degrees
- Heat coconut oil in skillet over med-high heat.
- Add ground beef and cook until browned. About 5-7 minutes.
- Add marinara sauce and reduce heat to low and simmer just until heated.
- Place one layer of zucchini across the bottom of a 9×13 dish.
- Scoop ⅓ of marinara mixture over the zucchini layer.
- Drop tablespoons of ricotta over the top of marinara mixture and pat down with back of the spoon.
- Add a layer of baby spinach leaves and sprinkle with mozzarella.
- Repeat these layers twice for a total of 3 layers….Final layer is mozzarella.
- Cover with foil and bake for 45 minutes.
- Remove from oven and let sit 20 minutes.