Zucchini Lasagna

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A delicious gluten-free, paleo-friendly recipe that kids love to eat!


  1. 23 large Zucchini
  2. 2 cloves garlic
  3. 1 medium onion, diced
  4. 1520 Basil leaves, fresh, chopped
  5. 1 lb Italian sausage or ground beef
  6. 68 fresh tomatoes, sliced
  7. 4 TBSP of grated Parmesan Cheese
  8. 812 oz Pasta Sauce (canned or fresh)
  9. 1 container Ricotta Cheese
  10. 4 oz of grated Mozzarella Cheese



  1. Brown the Italian sausage or ground beef, adding garlic and onions to it. Drain and set aside. Use a mandolin to thinly slice zucchini. Blanche the zucchini slices, drain and pat dry with a towel. Layer the slices in a 9×12 pan as if they were lasagna noodles. Spread on a layer of ricotta cheese. Cover with a layer of sauce (homemade or store bought) and basil. Then add a layer of sliced tomatoes. Then sprinkle with crumbled Italian sausage or ground beef. Repeat to fill the pan. Sprinkle shredded mozzarella and Parmesan cheese over the top. Bake at 350 degrees for one hour or until the cheese and sauce is bubbling.


  1. Replace the zucchini with other sliced vegetables, like eggplant or mushrooms, if desired.