Makes 12 pieces, Serves 4-6

Total Cook Time: 90 minutes

Ingredients:

Ricotta:

• 1 container, 8 oz Kite Hill dairy free chive cream cheese spread

• 1 egg

• 1 tbs fresh basil, chopped

• 2 cloves garlic, minced

• Black pepper (I never measure this, sorry, about 1- 1 1/2 tsp)

 

Lasagna:

• 3 medium size zucchini, sliced 1/8 inch thick on a mandolin (I leave skin on more nutrients!)

• Salt

• 1/2 lb grass-fed ground beef

• 24 oz favorite pasta sauce (I like Monte Bene, or Grandma's Italian Gravy)

• 2-3 tbs nutritional yeast, Bragg (if you can tolerate dairy you can use Romano cheese and shredded mozzarella. For shredded mozzarella use 1 bag).

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Directions:

1. Pre-heat oven to 375 degrees.

2. Slice zucchini using a mandolin (You may have some smaller pieces but save them all for assembling your lasagna)

3. Lay on a baking sheet and sprinkle with salt (zucchini has a lot of water and moisture so this helps to pull out excess water so you don't have soggy zucchini noodles).

4. Let zucchini sit for 10-15 minutes.

5. Mix together all ingredients for your ricotta and cover and refrigerate for later use.

6. Heat a cast iron skillet to medium and add ground beef. 

7. Remove from pan leaving grease in the skillet, and reserve on the side for later.

8. At this point your zucchini should be ready to go! Pat zucchini pieces with paper towel getting rid of any excess liquid.

9. Add zucchini to the cast iron skillet and sauté for 2-3 minutes a side (you just want them to have a little browning and color. You may need to add a little olive oil if you didn't have much excess grease from the beef).

10. Remove pieces from the pan and pat dry with paper towel, reserve on the side for lasagna assembly.

11. Add pasta sauce and ground beef  back to skillet and just warm through on low heat just until it begins to bubble.

Assembly:

1. Put a thin layer of the pasta sauce and beef mixture in a 9x13 glass pyrex.

2. Layer strips of zucchini to cover.

3. Add another layer of beef and sauce (roughly 1/2 cup) and then random place dollops of the ricotta mixture on top (I did 4 dollops about 2 tsp each).

* If you are using shredded mozzarella sprinkle some on at this point

4. Gently spread the ricotta with a spatula.

5. Add another layer of zucchini and repeat the process (I ended up with three layers).

6.The last layer should be sauce and beef. Dollop the remaining ricotta on top but do not spread out.

7. Sprinkle with nutritional yeast (or Romano cheese and leftover shredded mozzarella).

8. Bake covered with foil for 30 minutes, and then uncovered for about 15-minutes.

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