Zucchini Lasagna

Zucchini Lasagna

What do you do when you have lots of fresh from the garden zucchini? Make zucchini lasagna!  I made this classic Italian dinner using sliced zucchini instead of noodles.  I had lots of fun experimenting to come up with this delicious little number.  It's perfect for late summer and early fall when zucchini are plentiful and even more fun if you're like me and have some deer hunter's in the family.  For this savory and filling meal of gluten free and, if you opt for no cheese, dairy free dinner I used deer burger seasoned to taste like a lean Italian sausage.   Or if you're fresh out of wild game you can just go ahead and use hamburger. The fun part about cooking from scratch is you can make it as involved or as simple as you like.  I love that this dish is so packed with flavor yet is so healthy too!  In my opinion, that's the only way to eat :) Hamburger Sausage:1 lb. organic hamburger2 tbsp. Italian seasoning mix1/2 tsp. garlic powder1/2 tsp. sea salt1/2 tsp. fennel seeds1/2 tsp. bay leaf flakes1/2 - 1 tsp. roasted red pepper flakesCombine all ingredients in a bowl.  Cook in large skillet until browned and cooked through.  Remove to a separate bowl. Preheat oven to 425. Now back into your hot skillet add:Lasagna2 medium zucchini, sliced length wise 1 tbsp. olive oil1 yellow onion, diced1 clove garlic1 heart of celery, chopped1 carrot, diced1/2 carton fresh mushrooms, sliced (about 6)salt and pepperSaute onions and garlic in olive oil until caramelized then add remaining veggies (except zucchini), salt and pepper and saute some more.  Turn heat off, return meat to the skillet, put a lid on and keep it warm. Since we're using zucchini in place of noodles we'll need something to hold our creation together.  So I decided to make a crust for the bottom of the pan as a foundation for this saucy lasagna.  Crust:2 cups cauliflower "rice"2 egg1 tsp. sea salt

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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