This lasagna uses zucchini for noodles! Yes, it’s true, and what’s even better? It’s super yummy and tastes like lasagna! You slice the zucchini into thin noodles, layer with a hearty meat sauce, ricotta, and cheese, and voila – not only gluten free, but grain free lasagna! 🙂

Ingredients

• 1 very large or 3-4 small zucchinis
• 1 lb hamburger meat
• 1 onion, finely chopped
• 1 Tbsp olive oil
• 1 large can of tomato sauce, crushed tomatoes or marinara sauce
• 1 16oz tub of ricotta
• 1 egg, beaten
• 2 tsp dried parsley
• 2 cups of cheese
• Oregano, salt, pepper – to taste (optional)
• Bay leaf (optional)

Directions

1. Wash and peel zucchini
2. With a mandolin slicer, a cheese cutter, or a sharp knife (this is the hardest) – slice the zucchini lengthwise
3. Heat olive oil in pan and add chopped onion
4. Sautee until fragrant and soft and add hamburger
5. Brown meat and then add tomato sauce and some oregano, let simmer on low heat
6. Beat egg and mix with ricotta until well blended, add dried parsley
7. Now you are ready to layer and bake the lasagna – alternating meat sauce, noodles, ricotta, extra tomato sauce (optional) and cheese on top
8. Bake for 45 minutes on 350
9. Enjoy with a fresh green salad dressed with olive oil & vinegar and chopped veggies!