Special Diets | 25 May 2016Grain-Free Zucchini Lasagna Share article facebook twitter google pinterest Celiac Awareness Month is drawing to a close, but we’ve still got tons of amazing gluten-free and grain-free recipes to share! This Zucchini Lasagna from 30 Days Grain-Free is perfect for your summer crop. Zucchini is a surprising and healthy alternative to wheat noodles. This filling lasagna is packed with flavor, protein, and a few servings of vegetables to boot! Butter or other fat, for greasing the baking dish 2 pounds (910 g) ground beef 2 to 3 pounds (910 to 1365 g) zucchini, thinly sliced lengthwise to make “lasagna noodles” 1½ cups (225 g) crumbled goat cheese or dry curd cottage cheese, divided 1½ to 2 cups (375 to 500 g) homemade tomato sauce or 1 can (15 ounces, or 420 g) diced tomatoes ¼ to ½ cup (30 to 60 g) shredded mozzarella or Cheddar cheese ½ cup (50 g) grated Parmesan cheese (optional) Preheat the oven to 350°F (180°C, or gas mark 4). With butter, grease an 8 x 8-inch (20 x 20 cm) square glass baking dish and set aside. In a large skillet set over medium heat, cook the beef for about 20 minutes or until browned, stirring every few minutes or so to break up the chunks. At the same time, in another skillet set over medium heat, lightly grill the zucchini noodles. Evenly layer the following ingredients, in the order listed, into the prepared dish: about one-fourth of the zucchini (cover the entire bottom of the pan like you would with lasagna noodles), ½ cup (75 g) goat cheese, one-third of the beef, ½ cup (125 g) of tomato sauce. Repeat with 2 more layers, starting with zucchini noodles and ending with tomato sauce. Add a final layer of zucchini. Top with the mozzarella and Parmesan. Cover with aluminum foil and place it into the preheated oven. Bake for 30 minutes, or until hot and bubbly. Yield: 4 servings Recipe Notes Double this recipe and freeze the extra lasagna. It freezes beautifully and is perfect to pull out for a healthy, homemade meal even on a busy day. To make it dairy free, shredded white cabbage can be used in place of the cheese, or you can omit the cheese altogether. If omitting the cheese, consider increasing the amount of ground meat used. Kick start your grain-free journey and achieve your health goals while eating delicious, satisfying meals with 30 Days Grain-Free! If you’re keen on giving a grain-free diet a try – be it for your health, or due to a doctor’s suggestion, or for your child – 30 Days Grain-Free is a resource you can’t be without. Covering meals for breakfast, lunch, and dinner for 30 days straight (and then some), you’ll learn how to approach this revolutionary diet simply, healthfully, and deliciously. No wondering what you’ll have for dinner, or how you’ll survive weekend brunch. Instead you’ll take it one meal, day, and a week at a time, without any guesswork – or huge time commitment – involved. Cara Comini, founder of the hugely popular blog Health, Home, & Happiness and mom of three, serves as your guide on this journey. After using the grain-free diet to resolve health issues in her own family, she now helps others on this path toward wellness. Cara’s actionable steps, gentle encouragement, and real-life recipes are designed to keep things simple and keep you on track. Here are just a few of the comforting meals you’ll find inside: Lemon Poppy Seed Pancakes Herbed Scrambled Eggs Zucchini Lasagna Slow-Cooker Pulled Pork over Greens Tacos in Lettuce Wraps Curried Chicken over Cauliflower Rice Creamy Coconut-Strawberry Smoothie Chocolate Gelatin with Whipped Cream Having a plan may be the most important key for succeeding on a grain-free diet, and with 30 Days Grain-Free, you’ll have everything you need for success right at your fingertips. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.