This is a delicious, gluten-free recipe perfect for those looking to cut back on gluten while also increasing veggie intake. With the rainy and chilly weather we’re experiencing now it is also comforting, yet healthier than traditional lasagna.

Tahini is a good source of both calcium and vitamin E while nutritional yeast is a rich source of B-vitamins, which play a role in stress management, energy production, and nerve and brain functioning.

Zucchini provides vitamin C and potassium, which is important for keeping sodium in check — as well as being a low caloric food.

If you’re not into beef, try replacing it with ground turkey, pork, or chicken.

Hope you enjoy!

 

 

Print Recipe
Gluten-Free Zucchini Lasagna
Gluten-Free lasagna made with zucchini rather than pasta.
gluten free zucchini lasagna recipe
Course Main Dish
Servings
Ingredients
Tahini/Miso Dressing
Course Main Dish
Servings
Ingredients
Tahini/Miso Dressing
gluten free zucchini lasagna recipe
Instructions
  1. Cook ground beef (pan sauté with butter in a skillet), adding any spices/salt/pepper that you desire. Consider not cooking all the way since it will finish cooking in lasagna.
  2. Tomato Sauce: heat sauce in pan, adding any additional spices, garlic, and/or oil (to your desired taste). If using whole canned tomatoes, cook until they've cooked down into a sauce.
  3. Tahini/Miso Dressing: add all ingredients to a blender/food processor or just mix by hand, adding water in at the end (to desired consistency). Make sure miso paste is thoroughly blended in.
  4. Preheat oven to 350 degrees.
  5. In a 9x13 inch glass baking dish, layer cut slices of raw zucchini on bottom -- a single layer.
  6. Then spoon in/layer some tomato sauce, thinly covering the zucchini layer (do not use all sauce).
  7. Next, add the cooked ground beef (a thin layer, saving remainder).
  8. Then pour tahini/miso dressing over beef layer.
  9. Repeat layering again, starting with zucchini, then tomato sauce, followed by beef, and another layer of tahini/miso dressing. Finish with a layer of zucchini.
  10. Top with shredded/grated cheese.
  11. Cover dish with foil and bake in oven at 350 degrees for about 25 minutes. Remove foil and finish baking for another 20 minutes.
  12. Cool for 10-15 minutes before serving.
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