Talking about alternatives this week, brings me to this recipe that for the longest time I stopped making as I didn’t want to replace actual pasta for gluten free pasta. I have also cut many carbs from my diet since I became gluten free. Gluten free pasta has become a treat that I will eat a few times a year.
A while back I ordered DR. Mark Hyman’s cookbook called “What the heck should I eat”, in this book he makes a lasagna using zucchini noodles. That’s when I had one of these aha moments. Of course! I can use zucchini as lasagna noodles not just as a pasta substitute. I just needed to cut them a different way, duh. How come I couldn’t think of this sooner? Oh well better late than never right, lol I guess this just shows how stuck we can be in our own patterns and mindsets.
I, of course made it my own creation, not really following his recipe and I used cheese in this as well, so for those who are sensitive to dairy you can use your favorite cheese alternative, or you can use nut milk cheeses as well. I have not cooked with these cheeses so I am not exactly sure how they would do in lasagna. Dr. Mark Hyman used goats milk cheddar in his recipe. So, as you see there are some options.
I don’t eat cheese often even though I absolutely love it. The reason is because I get caught up eating way too much because it’s like candy to me. Once I start, I can’t stop eating it. I just love all kinds of cheese so much that I can eat it just by itself. I need nothing to go with it. When that happens, my gut gets a bit pissed at me, so I get bloated and gassy and I don’t like that. If I just keep it to a limit, I can enjoy it here and there which is very nice as I enjoy every bit of it. Putting this into lasagna was definitely a big treat for me, especially since this meal will last us for two meals.
Enough with all the talking so here is the recipe. If you know how I cook you won’t be surprised that I made the sauce from scratch. As with everything else I cook, I don’t like using jarred, packaged foods, but if you have a favorite no sugar added organic sauce , go ahead and use it.
Also note that all my ingredients are always organic, local and non-GMO (this is super important for my gut health)
3 pound of ground chicken (free range, humanely raised)
1 large onion
1 very large carrot or 2 medium sized carrots
4 stalks of celery
6 cloves of garlic (freshly minced)
Dice all vegetables
In a large pot heat 4 tablespoons of extra virgin olive oil.
Add all vegetables and sauté for about 5 minutes
Add the meat and keep sautéing until meat is cooked thoroughly.
1 tablespoon of dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
2-32 oz. crushed or diced tomatoes
Mix very well
Now let simmer for 3-4 hours
Sauce should not be too thin, so don’t add any water to the mixture.
Once the sauce is done cooking, I like to let it sit for another couple of hours so all the flavors can really soak through.
Once you are ready to prepare the lasagna you will need:
4-6 Zucchinis sliced lengthwise into thin flat noodles.
2 tablespoons olive oil
1 8 oz. bag of shredded mozzarella cheese
16 oz. of fresh mozzarella cheese sliced and diced
½ to 1 cup of finely grated parmesan cheese
6 cups of spinach (baby spinach)
Once you are ready to assemble the lasagna spread the olive oil over the bottom of your pan ( I use stone baking dishes so cooking times may vary)
Start layering with:
- Zucchini noodles
Repeat until your dish is full, about a ¼ inch from top .
Bake at 375F for 40-50 minutes.
Take lasagna from the oven once light brown on top and the sauce is bubbling.
Let sit for about 15-20 min so it can settle. I ate it while still very fresh and things just kept falling apart, but still tasted delicious. The next day it always seems to keep its shape a bit better as well.
Enjoy this scrumptious meal, I made a chopped salad with it this time around. Made from cauliflower, carrots, peppers, green apple and arugula with a homemade balsamic vinaigrette.
Thanks, so much for stopping by, until next time!
Xx Andi 🙂