Grain Free Lasagna

For the first time since I began gardening, I have managed to get enough ahead of the squash bugs to have a successful zucchini harvest.  Now, compared to books I have read which mention drowning in zucchini and not being able to even give it away, I am by no means a smashing success, but we are being rewarded with 3-5 zucchinis every day or two for the past two weeks!  In looking for creative ways to use it, I made lasagna at the beginning of the month using thin zucchini slices as our noodles.  It tasted fabulous, but was quite watery.  Thus began my quest for the perfect lasagne.

When two large zucchinis came in from the garden on Monday, I knew they were perfect for a second attempt.  As I brainstormed on how to eliminate some of the moisture, it hit me, the dehydrator!!  I used my mandoline slicer to cut the zucchinis into long, thin strips and then put them in the dehydrator for about 2 hours at 135℉.  I have never dried zucchini, but I would guess they were about halfway to being dry when I took them out.

The dehydrated zucchini worked perfectly!  Our lasagna set up just like it would have had we used traditional lasagna noodles.  The dish had a wonderful sweetness created only by the mix of vegetables that were added.  I don't think there has been a better received meal that I have made since we went grain free!

If you don't have a dehydrator, I would guess that drying the zucchini in a very low oven for a few hours would work the same.  The first time I attempted the lasagna, I read recommendations on several websites of using salt to draw out the water in the zucchini.  I didn't want my lasagna to taste super salty, so I skipped this step and dealt with the excess liquid.  Dehydrating the zucchini first is an extra step, but one that is very much worth it in my book!  Don't let the long list of ingredients or the extra steps keep you from trying it out, you wouldn't have to add everything, but I wanted to load it up with as many healthy veggies as I could.   I also sautéed most everything first to help cut down on the liquid and to improve the flavor.

Grain Free Lasagna with Zucchini Noodles

• 2 medium to large zucchinis, sliced into long strips with a mandolin slicer
• 1 jar Bionaturae tomato paste
• 15 ounces Ricotta Cheese (beware, most have added starch)
• 1 egg
• 1/2 cup freshly grated Parmesan cheese
• 8 ounces mozzarella cheese
• 1.5 lbs ground beef
• 1 large red bell pepper, roasted or sautéed
• 1-2 large onion, sauteed
• 8 ounces sliced mushrooms, sautéed
• 2-3 cups fresh spinach
• 1 cup fresh basil or 1/2 cup pesto
• 2 tsp dried oregano
• 1 tsp dried basil
• 2 tsp garlic powder*
• 2 tsp onion powder*
• 1 tsp salt
• pepper to taste

1. Mandoline slice your zucchini.  I did not use the thinnest setting, nor the thickest.  Dehydrate as described above.
2. Sauté onions, peppers and mushrooms.  I roasted the peppers in a little coconut oil in the pan I was planning to cook the lasagna in.  Set aside.  I also kept all of the veggies separate so that I could make distinct layers.  You could be a little less OCD than I was and mix them up!
3. Using the pan already dirty from sautéing the veggies, brown the hamburger.  Because I use pastured beef, I do not drain off any fat since there is very little to drain.  Remove from heat and add tomato paste and seasonings.
4. Mix ricotta, egg and Parmesan.
5. Grease lasagna pan.  I used a slightly smaller than 9x13 pan.  Add layer of  zucchini and then layer remaining ingredients in any order.  Divide cheese and meat for a total of 4 layers.
6. My order of layers was roughly, zucchini, spinach, 1/2 of onions, 1/2 of meat, zucchini, basil or pesto, mushrooms, 1/2 of cheese, peppers, meat, cheese and finally topped with mozzarella cheese.

*Anyone avoiding starches should be careful in consideration of these two additions.  They are a source of starch, but seem to be tolerated in our household.

The little bit of juice in the picture is more from the meat than the zucchini.  I should have waited until it cooled more to take a picture because the little bit of leftovers had no moisture at all when I dished them into a storage container.

May have been a little more effort than many of our weekday dinners, but a great meal for an adorable birthday boy seemed like a good idea.  Since we all liked it so much and since the garden continues to reward us with zucchini, the efforts will be repeated and soon!

We celebrated with a grain free rhubarb crumble.  I won't be sharing a recipe for that because it was not quite the success I was looking for.

The birthday boy was happy with his "cake" and we managed to polish it off with no problems.

Comments

[Rose]

Man it sure does look yummy! We planted some zucchini for the first time this year and it's just now starting to come in. I'd have to dry mine in the oven since I gave my dehdrater away! UGHHH I cleaned house and everything I wasn't using I donated! lol

[Marilyn]

I misplaced my fave veggie lasagna recipe years ago but it was very similar to this one. If I remember right, I didn't have to dehydrate the zuchs but just salted, drained, rinsed, drained, patted them dry and then roasted the slices under the broiler. Also roasted sliced eggplant under broiler. Then roasted sweet red and yellow peppers either under the broiler or above the burners, once blackened put in paper bag to steam the skins loose, then wipe the blackened skins away. Combine all this into a lasagna makes for an intensely sweet and smoky delicious lasanga!

[Michelle]

Im going to have to try that lasagna one day...it looks soooo good.
On the T.V. part I gave up watching it about 2 years ago. It started when I being single was shelling out 50 bucks a month for maybe 2 channels that I liked on cable. That was it. Cancelled and never looked back.

[Bobbi Standish]

Don't know where to begin. Your blog has rocked my world today in so many ways. Just enjoy and love everything about it. the recipes, gardening, your family's adventure with going grain free and the videos you've posted; not to mention the incredible and wonderful pictures. I've probably shared to my email most all of them Dr. Wahl's; Fat, Sick and Nearly Dead; and video by the lady who wrote "the Unhealty Truth" and although I've known and believed some or all of these truths I have attempted living and eating like this on;y in short spurts, both personally and in my family. The Wheat Belly blog is also bookmarked and I'm looking into a juicer (which I had given up on a few years ago). I so needed to hear all this to get me motivated and I am thankful to you for your blog. Keep up the good work. You have made me realize that you can never know who you are affecting for the good and I believe I need to blog as well. That may be more time in coming but one step at a time. I just retired and am asking God to lead me. There are so many areas that have my heart. I know He will show me and believe me, you are an inspiration. Good to meet you. Thanks and blessings, Bobbi Standish

PS Can't wait to have time to read the archives and more recipes. Have you tried mashed turnips ( and of course roasted-yum) in place of potatoes? We love them. The cauliflower sounds really good too.