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!
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Ingredients
- 6-8 zucchini sliced into thin lengthwise strips (1/4-1/2 inch thick)
- 1 1/4 lb organic, grass-fed ground beef
- 1 1/2 tsp butter to sauté beef in
- 1 28 oz can of organic tomato sauce or whole tomatoes or your favorite healthy/clean ingredient already-made tomato sauce
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 cloves garlic minced
- 1 - 1 1/2 cups Swiss or Emmental cheese shredded
Tahini/Miso Dressing
- 1/4 cup tahini
- 1 tbsp miso paste can use any color
- 1/4 cup water
- 2 tbsp nutritional yeast
Ingredients
Tahini/Miso Dressing
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Instructions
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees.
- In a 9x13 inch glass baking dish, layer cut slices of raw zucchini on bottom -- a single layer.
- Then spoon in/layer some tomato sauce, thinly covering the zucchini layer (do not use all sauce).
- Next, add the cooked ground beef (a thin layer, saving remainder).
- Then pour tahini/miso dressing over beef layer.
- 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.
- Top with shredded/grated cheese.
- Cover dish with foil and bake in oven at 350 degrees for about 25 minutes. Remove foil and finish baking for another 20 minutes.
- Cool for 10-15 minutes before serving.
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