Zucchini Lasagna… Hold the pasta and hold the cheese!

I bought a 16 oz pack of frozen grass fed 85/15 Angus ground beef from Trader Joe’s last week ($5.99/lb).  I was kind of hesitant about getting frozen beef, but the price was great and it sounded good, so I thought I’d give it a try.  Since I’m pretty sure we’re going to lose power tonight (and for the next few days, thanks to Hurricane Sandy), I decided to whip up dinner with ingredients that I already had in the fridge/freezer.

I’ve never made a traditional lasagna before, but I love eating it.  I’m a huge fan of any layering technique.  It’s awesome because you get a taste of everything in one bite (see picture below!).  Tonight’s dinner was a zucchini lasagna dish.  Lots of layering of the ground beef sauce, slices of zucchini, slices of baby bella mushrooms – and hold the cheese!

Zucchini Lasagna

Serves 4

Ingredients

  • 1 lb of grass fed ground beef
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, chopped
  • 1 tomato, chopped
  • 8 oz tomato sauce
  • Sea salt and black pepper
  • A few pinches of dried oregano, basil, parsley (optional)
  • 1 zucchini, thinly sliced
  • 8 oz mushrooms, sliced
  • Olive oil
  1. Preheat the oven to 350 degrees (F).
  2. In a skillet over medium to high heat, drizzle olive oil and saute onions and garlic for a few minutes, until onions become translucent.
  3. Add the ground beef to the skillet and cook for 5 minutes, or until cooked through.
  4. Add chopped red bell pepper and tomotoes.  Mix well and cook for about 3 minutes.
  5. Pour tomato sauce into the skillet and add a pinch of sea salt, black pepper, and dried herbs.  Stir for an additional 3 minutes.  Set ground beef sauce aside.
  6. In a baking pan, coat the bottom with olive oil.
  7. Scoop the ground beef sauce into the pan and spread to create one layer.
  8. Layer with the sliced zucchini, then add another layer using the sliced mushrooms.
  9. Repeat steps 7 &8 until all ingredients are used up.
  10. Bake at 350 degrees (F) for 25 minutes.

As you can see from the pics, it’s pretty messy when serving because it doesn’t have any cheese to hold it together.  Doesn’t really matter; it’s all going to the same place anyway, right?  Get in my belly!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s