Zucchini Lasagna



1lb. ground beef

2 medium-sized zucchini

1 24 oz jar pasta sauce of choice (I prefer with added garlic)

½ tbsp ghee (butter or olive oil are acceptable substitutions)

1 medium red onion, diced

1 tbsp minced garlic

1 tbsp oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

½ tsp cumin

1 cup mozzarella

Cheese Filling Ingredients

15 oz ricotta cheese

¼ cup grated parmesan

1 tbsp minced garlic

1 tbsp oregano

1 egg

1 tsp salt

1 tsp pepper


Add ghee to large skillet over medium heat. Once ghee is hot, coat pan and add minced garlic and red onion. Cook for 8 to 10 minutes (onions should start to be translucent). 

While garlic and onions are cooking, prepare seasonings for beef. In bowl, mix oregano, garlic powder, onion powder, salt, pepper and cumin. 

Once the onions are translucent, add beef and cover with seasoning. Use spatula to mix everything inside pan together. Stir occasionally, letting the beef start to brown.

Preheat oven to 375°.  

Clean zucchini and cut off the ends. Using mandoline slicer, slowly cut the zucchini the long way. Continue until zucchini is sliced completely through, making a large pile of flat zucchini noodles. 

In medium bowl, combine filling ingredients. Mix well. 

Once ground beef is nearly cooked (a little pink is good), remove from heat and start to assemble lasagna.  

Grease casserole dish. 

Cover bottom of dish with flat zucchini noodles. Spread cheese filling on top of noodles, then cover with the beef mixture and a small amount of pasta sauce. Top with flat zucchini noodles. 

After the first layer is down, add another dollop of cheese filling and spread across zucchini noodles. Once again, cover with the beef mixture and a small amount of pasta sauce. Note: You should use up all of your cheese filling and beef mixture for these two layers.

Cover the pasta sauce with a final layer of zucchini noodles, then spread the remaining pasta sauce over the top. Cover with shredded mozzarella. 

Bake uncovered for 30 minutes. Mozzarella on top should be melted. Turn broiler on high and let the cheese start to brown for just a couple of minutes (keep watch).

Remove from oven. Use slotted spoon to serve (the zucchini noodles hold a lot of moisture and this will help leave the excess in the pan).