Zucchini Lasagna


5 medium zucchini (2 lb.)

tsp kosher salt, divided

½ tsp black pepper, divided

½ tsp garlic powder

1 Tbsp olive oil

1 lb. lean grass fed ground beef

1 Tbsp minced garlic

1 (15oz) whole milk ricotta cheese, room temp

2 large eggs

½ cup (packed, 1oz) chopped fresh basil

1⅓ cup no sugar added marinara sauce

8oz mozzarella cheese, shredded




Preheat oven to 350 F. Slice zucchini

lengthwise, into ¼-inch-thick strips. Brush

with olive oil & sprinkle with ½ tsp salt, ⅛ tsp black pepper & ½ tsp garlic powder. Grill the slices, 2-3 minutes on each side, or until golden & firm.  Spread on paper towels to soak up moisture.

In a large skillet, heat olive oil over medium-high heat, approx. 3 minutes. Add the meat, garlic, ½ tsp kosher salt & ¼ tsp black pepper. Cook, stirring to break up the meat, until meat is browned, 5-7 minutes. Drain into a colander, then mix in a bowl with 1 cup marinara sauce.

In another bowl, with a fork, mix together the ricotta, eggs, basil, & remaining salt and pepper.

Assemble the lasagna: Spread ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish; Top the marinara sauce with a layer of zucchini, then a 1/3 of the ricotta mixture, a 1/3 of the meat mixture, & a 1/3 of the mozzarella cheese; Repeat. Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 2 minutes on high to brown the cheese.