Here it is!
My pride and joy… something my clients have loved from the get go. I’ve perfected this recipe over 4 years of making it over and over so I hope you enjoy it as well as the recipe video. Stay tuned as I want to include this in a little recipe pack for meal preppin’.
I love it so much I made a recipe video for it!
To make this legume-free and lower carb, this lasagna is delicious if you substitute the the lentils with another 450g ground beef. Just add the extra beef in the initial cooking stage of the sauce and not near the end which is when I add the lentils.
You may have left over zucchini and / or sweet potato when making this recipe. Save it to cook later for another dish or oil and salt them lightly and bake along side your lasagna as it bakes. If you bake it with the lasagna, you’ll have to keep an eye on it, it would only take about 20 minutes to cook.
Zucchini Noodle Lasagna
serves 4-6 dairy-free, gluten-free, grain-free
Sauce
1 tbsp olive oil
1 onion, chopped
450g extra lean ground beef
250g Italian sausage, skin removed
2 cloves garlic, peeled and crushed
680ml passata or home made tomato puree
1 tbsp dried basil or 3 tbsp mixed fresh herbs, stems removed
1 can lentils, drained and rinsed
salt and pepper to taste
Lasagna ‘Noodles”
2-3 zucchini, tips removed
1 small sweet potato, peeled
Paleo ‘Cheese’
3 large eggs
1/3 cup nutritional yeast
2 tbsp ground almonds
1 tsp dried oregano
salt and pepper to taste
Oil for greasing
Bring a pot to medium heat and add in olive oil. Saute chopped onions for 1 minute or until softened. Add Ground beef, sausage and garlic to pot. Season with salt and pepper and saute until browned, breaking up chunks with a spoon while it cooks.
Pour in tomato and stir in herbs and lentils. Season again with salt and pepper and simmer covered for 20 minutes, stirring occasionally over low heat. After the 20 minutes, remove the lid. If you want to thin the sauce, leave the lid off and cook another 40 minutes at a low simmer.
Meanwhile, carefully mandolin the zucchini to 1/4” thickness, length-wise. arrange in a colander and salt lightly between layers of zucchini strips. Alternatively you can lay the strips onto a cloth, salt and place another layer of cloth or paper towel on top. The goal is to extract the moisture from the zucchini and repel it away. Don’t skip this step. Set aside to extract moisture for 15 minutes.
Meanwhile, slice the sweet potato with the mandolin to a 1/4” thickness. Set aside.
Whisk the eggs well and stir in nutritional yeast, ground almonds and oregano. Set aside.
Preheat oven to 375F.
Lay a couple sheets of some dry paper towel on your counter. Place some zucchini noodles on top of the dry paper towel and blot the extracted moisture with another couple sheets of paper towel. Set dry noodles aside and repeat blotting with the remaining wet noodles, replacing the dry paper towel as it gets overly saturated.
Grab a 12” x 8” glass baking dish and grease it with a little oil.
Ladle a 1/2 cup of sauce over the bottom of the dish. Spread out evenly with a spatula.
Lay an even layer or zucchini noodles over the bottom of the dish. Place 1/3 of the sauce over the zucchini. Drizzle over 1/3 of the egg mixture. Lay another layer of zucchini noodles on top of this and place another 1/3 of sauce and egg mixture. Lay sweet potato slices over top in an even layer. Top this with a final layer of zucchini noodles, the remaining sauce and drizzle over egg mixture.
Bake in the oven for 45min - 1 hr or until when you pierce it with a knife it goes through easily.
Remove from oven and allow to sit 5-10 min before serving.
