Zucchini Lasagna

This wonderful gluten and dairy free zucchini lasagna is healthy and delicious. You won’t be sorry for changing up the normal noodles for the zucchini as a healthy option ~ 

Total time: 1 hour / Serves: 6

Ingredients:

1 onion, diced

4 cloves garlic, minced

2 tablespoons coconut oil, plus additional for greasing pan

2 pounds ground turkey

2 tablespoons dried oregano

2 tablespoons dried basil

¼ teaspoon cayenne pepper

1 teaspoon sea salt

¼ teaspoon black pepper

1 can (6 oz) tomato paste

1 can (28 ounces) diced tomatoes

6 zucchini, thinly sliced lengthwise

8 ounces goat cheese

 

Directions:

1. In a large pot over medium heat, cook onion and garlic in coconut oil, for 3 minutes, stirring occasionally.
2. Add turkey and season with black pepper and 1/2 teaspoon sea salt. Brown turkey and break up clumps of meat as it cooks.
3. While turkey is browning, preheat oven to 350 degrees F. Grease 13×9 inch baking pan with coconut oil.
4. When the turkey is browned, add oregano, basil, cayenne pepper, and remaining 1/2 teaspoon sea salt.
5. Stir in tomato paste and combine.
6. Add diced tomatoes (with juice) and mix well.
7. Cover bottom of prepared pan with half the sliced zucchini.
8. Spoon on half of the meat sauce and spread to cover zucchini.
9. Layer on remaining zucchini and top with remaining meat sauce.
10. Sprinkle top evenly with the goat cheese (either grated or broken up in pieces).
11. Cover tightly with foil and bake until bubbly and heated through, about 30 minutes.
12. Remove foil and cook 10 additional minutes.

Notes:

You could make this a non-lasgna-ish style…yes I know that’s not a word but ~ Cut the zucchini into smaller pieces to make cutting and serving a bit easier.

You could add some sliced black olives or small cut veggies to the lasagna.