Healthy Lasagna

THE BEST VEGGIE LASAGNA EVER! Zucchini + Eggplant Lasagna, full of veggies and protein! By replacing most of the lasagna noodles with zucchini + eggplant you can enjoy your Italian fav without the guilt, extra carbs + gluten Enjoy! xo 

INGREDIENTS:

• 1 lb extra lean ground beef or turkey 

• 1 tbsp olive oil

• 1 small cooking onion

• 2 cloves of garlic, crushed

• 1 + 1/2 jars of organic pasta sauce 

• 2 small zucchini, thinly sliced

• gluten free no-cook lasagna noodles

• 1 small eggplant thinly sliced

• 1 container (15 oz) organic ricotta cheese 

• 1 large egg

• 2 tbsp fresh basil, chopped

• 1 cup of fresh spinach

• 2 + 1/2 cups lactose free organic mozzarella cheese, shredded

• 1/2 cup lactose free organic parmesan cheese, shredded

• Himalayan sea salt + pepper

DIRECTIONS:

1. Preheat the oven to 350 F. Slice zucchini into 1/8′ slices, salt them and set aside for about 10 minutes. (This takes out a lot of the excess water). When done, blot the moisture from the slices with a paper towel. 

2. In a medium sauce pan add olive oil, turn to medium heat and add the garlic and onions. Sauté until translucent. Add in the ground meat, season with salt and pepper and cook until browned. Add in the pasta sauce and simmer on low until thickened, about 10-15 minutes.

3. In a medium bowl mix the ricotta, 1/4 cup of the parmesan cheese, egg, spinach, basil and salt and pepper.

4. To assemble lasagna, in a 9 x 12 dish spread 1/3 of the meat sauce into the bottom pan. Then layer with zucchini slices, 1/3 meat sauce, sprinkle of cheese. 

5. Then layer the gluten free noodles, top with the spinach ricotta mixture then some mozzarella cheese. Layer the eggplant and top with the remaining 1/3 of the meat sauce, sprinkle parmesan cheese and mozzarella evenly over the top; cover with foil. 

6. Bake 45 minutes covered, then increase heat to 375 F and bake uncovered for 15 minutes. Let it stand for about 10-15 minutes before serving.