Low-Carb Traditional Lasagna - GF

Tuesday, April 29, 2014

I love lasagna!  I have even forgotten how much I love lasagna until I made it this past weekend.  It has been a very, very, very long time since I had lasagna.  So, like any other times I get cravings I go online and on Pinterest and start finding recipes.

I've made lasagna lots of times with my family.  Well actually I probably just watched my parents make it lots of times but this time was new for me because I wanted it to be gluten free.  I didn't just want to substitute gluten free lasagna noodles in for regular lasagna.  I wanted to make it out of zucchini which actually lead me to a recipe with potatoes and eggplant.  I didn't want to make it too complicated so I used mostly zucchini with a little bit of potatoes.

If I had made this lasagna of purely zucchini for the noodles it would have tasted exactly the same as gluten-filled lasagna.  I kid you not!  I bet if you made this for kids they wouldn't even noticed if you feed it to them with their eyes closed.  ;)  Alright so I'm a little weird...but the point is that it turned out very good!!  I hope that this recipe reaches lots of gluten free lifestyle people out there because it's definitely worth it!

INGREDIENTS:
  • 2 zucchinis
  • 1 russet potato
  • 1 lbs ground beef
  • 1 onion
  • 1 c mushrooms
  • 1 c spinach
  • 4 garlic cloves
  • 1 (28 oz) can crushed tomatoes
  • 2 (6 oz) cans tomato paste
  • 1 1/2 (8 oz) cans tomato sauce
  • 16 oz ricotta cheese
  • 1 lbs mozzarella cheese
  • 1 c parmesan cheese
  • 1 egg
  • 1 1/2 tbsp basil
  • 3 tbsp parsly
  • 1 tbsp cilantro
  • 1 tsp fennel seeds
  • 1 tsp salt
  • 1 tsp pepper



METHOD:
  1. Chop up mushrooms, garlic cloves, and onion and place in a medium sized sauce pan along with the ground beef.
  2. Cook on medium until ground beef is browned.
  3. Chop spinach into large pieces.
  4. Add canned crushed tomatoes, tomato paste, and tomato sauce along with chopped spinach.
  5. Add in 1 1/2 tbsp parsley and all other seasonings.  Cover and reduce to a simmer.
  6. Preheat oven to 375 degrees.
  7. Peal the zucchinis and potato.  Slice the long way (hot dog style) as thin as you can.  I used the single blade side on a cheese cutter.
  8. Place the slices between sheets of paper towel to dry them.
  9. Slice mozzarella thinly and shred the Parmesan cheese.
  10. In a medium bowl combine ricotta cheese, egg, and remaining parsley.  Mix well.
  11. Using butter grease the bottom and sides of a glass or ceramic rectangular dish.
  12. Alternating zucchini slices and potato slices at random, cover the bottom of the dish.
  13. Follow with a layer of ricotta cheese mixture, then meat and tomato mixture, then mozzarella cheese and Parmesan.  Repeat.  I repeated this process three times.
  14. When you get to the top finish off with remaining mozzarella and Parmesan cheese.
  15. Bake for 25 minutes covered in foil then another 25 minutes not covered in foil.
  16. Remove from oven and let cool for 15 minutes.
  17. Enjoy!!! =]

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