The zucs in our garden had a HUGE growth spurt again while we were away on vacation. The are almost country fair worthy! So while contemplating recipes I came across zoodles but don’t have a spiralizer (maybe my next purchase!) but I do have an amazing mandolin that amazing friends got us for a wedding gift! Thank goodness they did because 1. We didn’t register for it and 2. We use it all the time now! So zucchini sheets (like pasta sheets) it was to make a primal zucchini lasagna!
One extra extra large zucchini (or 3-4 average size zucchini) slized in 1/8″ sheets
1 cup mushrooms sliced
6 cups pasta sauce (make sure you read ingredients many pasta sauces contain sugar and other non paleo ingredients)
1 cup raw milk ricotta
2 cups raw milk cheese shredded (I used my mandolin again as we had local cheese that came in a ball)
1/2 cup raw milk asiago
1lb grass fed ground beef
1/8 cup fresh chopped basil
2 cloves garlic minced
1 shallot finely chopped
1 Tbsp walnut oil (or whatever oil you prefer to cook with)
After slicing in 1/8″ sheets pat dry. Zucchini holds lots of water and you want your zucchini sheets as dry as possible. Once you’ve patted dry best you can salt both sides of zucchini and pat dry again. The salt will help to draw out more water. The dryer you get it the less runny your lasagna will be. I saw other recipes that grill the zucchini first but I didn’t do this and it came out great.
Ground Beef Prep:
Sauté onion and garlic in a little oil of choice until fragrant. Add in ground beef and begin to brown when partially browned add in basil and salt and pepper to taste and finish browning.
Building your Lasagna:
1. Lightly oil bottom and sides of lasagna pan
2. Place thin layer of your pasta sauce
3. Add layer zucchini
4. Layer pasta sauce
5. Layer of cheeses
6. Layer of meat
7. Layer of mushroom
8. Layer of Pasta sauce
9. Repeat steps 3. through 8 until you have built up your lasagna to however many layers you want
10. After you’ve added the last layer of zucchini and pasta sauce add remainder of cheese
Cook lasagna 45-60 minutes at 350 degrees on middle shelf. When it begins to bubble on sides and top layer of cheese is browned it’s done!
Allow it to cool for 10 minute before cutting.