Zucchini Lasagna

Name: No Noodle Zucchini Lasagna
Yield: 8
Cuisine: Italian
Ingredients: 6-8 medium zucchini; 3-4 Tablespoons Primal Kitchen Olive Oil; ½ chopped red onion; 2-3 minced cloves garlic; 1.5 lbs. grass-fed ground beef; 1 teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon black pepper; 1 jar Primal Kitchen Tomato Basil Marinara Sauce; 8 ounces ricotta cheese; 2 Tablespoons almond flour; 2 Tablespoons chopped basil; 8 ounces full-fat mozzarella cheese

November 29, 2022

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Eggplant might be the more traditional substitute for lasagna noodles, but zucchini is just as authentic. This sturdy green fruit (yep, botanically speaking, it’s not a veggie!) was reportedly brought to the US in the 1920s by Italian immigrants. Over a century later it’s still a staple of Italian cuisine, often served fried, boiled, or added into pasta sauces.

This gourd-geous zucchini lasagna is made with creamy ricotta, mozzarella, and grass-fed ground beef for a hearty meal that satisfies hungry tummies. Crafted with avocado oil and California-grown organic tomatoes, our Primal Kitchen Tomato Basil Marinara Sauce provides the rich, tangy base that binds it all together. Sub meatless crumbles and vegan cheese for a plant-based twist or grate parmesan on top for added flavor–the pasta-bilities are endless!

No Noodle Zucchini Lasagna

Rated 3.8 stars by 9 users

Servings

Prep Time

15-20 minutes

Cook Time

50-60 minutes

Calories

472

This delicious gluten-free zucchini lasagna is a hearty, comforting meal that’s perfect for family dinners or holiday gatherings.

Author:

Primal Kitchen

Ingredients

6-8 medium zucchini
3-4 Tablespoons Primal Kitchen Olive Oil
½ chopped red onion
2-3 minced cloves garlic
1.5 lbs. grass-fed ground beef
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 jar Primal Kitchen Tomato Basil Marinara Sauce
8 ounces ricotta cheese
2 Tablespoons almond flour
2 Tablespoons chopped basil
8 ounces full-fat mozzarella cheese

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Directions

Preheat your oven to 375°F. Cut the ends off of each zucchini and slice into long, thin strips no thicker than ⅓” wide. Toss the zucchini in a couple of tablespoons of olive oil so that each strip is coated in oil.
Lay the zucchini strips on a sheet pan in a single layer and roast for 15-20 minutes, or until soft and slightly browned. Repeat with all zucchini.
While the zucchini is cooking, heat a tablespoon of olive oil in a skillet on your stovetop over medium heat. Once hot, add the onion and sauté for about 5 minutes. Add the garlic and stir until fragrant.
Add the ground beef and brown it in the pan. Season the meat with salt, pepper, and oregano. Once the beef is cooked through, add the marinara sauce. Let the sauce come to a simmer and cook for a couple of minutes before removing the pan from the heat.
Place a large fine mesh strainer over a bowl. Scoop the ricotta into the strainer and gently press down with a spoon to allow some of the liquid to drain from it. Allow it to continue to drain while you prepare the zucchini and beef. Discard the liquid. Mix the strained ricotta in a bowl with the almond flour, basil, and a pinch of salt and pepper.
To assemble your lasagna, spray the bottom of a 12x8 or 13x9 baking dish with avocado oil spray (or a drizzle of oil). Arrange a third of the zucchini slices in a single layer on the bottom of the dish. Add half of the beef mixture and spread it evenly over the zucchini. Dollop about half of the ricotta mixture on top and a third of the mozzarella. Repeat with another layer of zucchini, followed by beef, ricotta, zucchini, and the remaining cheese.
Place in the oven for about 15-20 minutes or until the cheese is melted and bubbling. If the baking dish is very full, place the dish on the top rack of your oven and a large sheet pan on the bottom rack of your oven to catch and overflow. Allow the lasagna to cool slightly, then top with dried herbs and fresh basil and enjoy!

Recipe Note

Storing: Even with roasting the zucchini and straining the ricotta, zucchini lasagna has the potential to be a bit more watery than traditional noodle-based lasagna. Allow the lasagna to cool, cut the lasagna into squares and use a spatula to transfer the lasagna piece to a glass container. Tightly seal it and store it in the fridge for 3-5 days. If you plan to freeze the lasagna, refrigerate the pieces overnight first, then drain off any extra liquid before placing the lasagna slices into a sealed glass container and storing it in the freezer.