Zucchini Lasagna

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Items that you will need:

1 large rectangular glassware dish

1 vegetable peeler

Ingredients:

  • 3 medium zucchini
  • 1 pound Nature’s Promise Organic Grass-fed Ground Beef
  • 1 (15 oz.) container part skim ricotta
  • 1 (24 oz.) jar Nature’s Promise Organic Tomato Sauce
  • 1 (8 oz.) package shredded 5 cheese Italian blend
  • 2 teaspoons garlic powder
  • black pepper
  • olive oil cooking spray

Instructions:

  •   Spray a cooking pan with olive oil spray, & sauté the ground beef on medium heat, seasoning the meat with 1 teaspoon garlic powder, a pinch of black pepper, & 4 tbsp organic tomato sauce, until the meat is thoroughly browned.
  • Place the cooked meat aside.
  • Peel the 3 medium zucchini evenly on 4 sides, creating thin, flat strips of zucchini, until the center & seeds are visible.
  • Discard the center & seeds of the zucchini.
  • Lightly spray the glassware dish with olive oil spray.

LAYER ONE

  • Overlap the strips of zucchini, creating the first layer of the lasagna.
  • Evenly spread 4 tbsp organic tomato sauce over the first layer of zucchini.
  • Evenly spread a thin layer of shredded 5 cheese blend.
  • Evenly spread the beef .
  • Cover beef with another thin layer of shredded 5 cheese blend.

LAYER TWO

  • Overlap the strips of zucchini, creating the second layer of the lasagna.
  • Evenly spread 4 tbsp organic tomato sauce over the second layer of zucchini.
  • Evenly spread 5 heaping tbsp of ricotta.
  • Evenly spread a thin layer of shredded 5 cheese blend.
  • Evenly sprinkle a 1/2 teaspoon garlic powder.

LAYER THREE

  • Overlap the strips of zucchini, creating the third layer of the lasagna.
  • Evenly spread a thin layer of shredded 5 cheese blend.
  • Evenly sprinkle a 1/2 teaspoon garlic powder.

COOKING

  • Pre-heat the oven to 375 degrees.
  • Cook for 30 minutes at 375 degrees.
  • Drain any excess liquid from the zucchini, and serve.

I have fond memories of my mother’s lasagna & my daughter’s Godfather’s mother’s lasagna. Both are exquisite delicacies that made dinners memorable! So, I set out to create a healthy lasagna that tastes delicious as well, and the outcome is this mouth-watering creation!!! Its aroma & flavor are Italian Food at it’s best! You will not miss pasta, once you’ve experienced this Remedy Recipes Zucchini Lasagna!!!

This meal may be used as Meal 4 on the Remedy Recipes book format. Portions: Women, 1 (5 inch x 5 inch) piece/ Men, 2 (5 inch x 5 inch) pieces.

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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