Wednesday, October 9, 2013

Zucchini Lasagna


1 small onion. chopped

2 eggs

2 tbsp water

1 cup grated Parmesan cheese

sea salt and pepper to taste

3-4 large zucchini, peeled and sliced into ½ inch rounds

2 tbsp butter/ghee or coconut oil

1 pound ground grass fed beef

2 cups shredded mozzarella cheese


1. Preheat to oven to 325 degrees F. Grease a 9 x 13- inch baking dish with choice of fat.
2. Whisk eggs and water together in shallow dish.
3. Combine Parmesan cheese, salt and pepper in a small bowl. Dip zucchini slices in egg mixture and arrange slices on the prepared baking pan.
4. Sprinkle with Parmesan cheese mixture and set aside.
5. Over medium-high heat in a skillet cook onion and ground beef till no longer pink and season with salt and pepper.
6. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
7. Place 1/3 of the zucchini slices on bottom of the dish.
8. Pour 1/3 of the tomato sauce with ground beef on bottom of zucchini layer.
9. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
10. Repeat 2 more times, finishing with a layer of mozzarella cheese.
11. Bake covered in oven for 45 minutes. Then uncover and increase oven to 350 degrees F. and bake for another 15 minutes.
12. Remove from oven and allow to cool, for 5 minutes.

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