Winter comfort foods – Zucchini Lasagna

A friend of mine recently gave me her interpretation of Lasagna -gluten free, and loaded with veggies! By replacing the pasta sheets with Zucchini she has created this tasty (and low carb) master piece!

You will need:

500 grams of lean mince beef
3 cloves of garlic, crushed
1 onion, diced
1 table spoon of olive oil
3.5 Cups of diced tomatoes (if you can get them in season get them fresh, but canned is fine if you cant).
Roughly 8 basil leaves, finely diced
2 Carrots, grated
3 Medium zucchini (sliced thinly, roughly half a centimetre per slice)
2 Cups of ricotta
2 Cups moozzarella
1 Egg
Salt and Pepper to taste

Sounds tasty already doesn’t it!


Personally I like to have all of my ingredients prepared before I even think about cooking. I’ve been watching Jamie Oliver’s 30 minute meals and I’ve found his time saving tips really helpful.

First turn your oven on to pre-heat (190 deg C), wash all of your veggies, grate and slice the obvious bits (eg grated/sliced listed in the ingredients section).


Photo source.

Once the prep is done you want to brown the meat in a medium sauce pan. Once it is cooked drain away any fat and place the mince aside on a plate. Now add the olive oil to the pan and saute garlic and onions about 2 minutes. Place the meat back into the pan, add the tomatoes, basil, salt and pepper. Simmer this on low for at least 30 minutes covered. It might need 40 minutes just keep your eye on it, don’t add any extra water, this mixture needs to be be thick.

While you’re waiting for that to cook you can lightly salt the zucchini on both sides and set it aside or 10 minutes. Zucchini has a lot of water when cooked, so salting helps remove it and prevents runny lasagna. After it has been resting for 10 minutes, blot excess moisture with a paper towel.

In a grill pan, grill the zucchini on each side, until cooked. This will be roughly 1-2 minutes per side. Place the cooked pieces on paper towels to soak any excess moisture.

Now we want to put our cheese mixture together. You’ll need to place the ricotta cheese, egg, and one cup of the mozzarella cheese into a medium bowl, then stir well.

Now we’re going to put it all together. You will need a standard casserole dish (about 9 inches by 12 inches). Start with a thin layer of meat sauce and add a layer of the zucchini over it. Next add a layer of the cheese mixture, repeat this process until everything is used up. Finally use the left over mozzarella to cover your last layer.

Always cover your lasagna when you first put it into the oven so that the cheese wont burn before its all heated through. Bake it in the oven for 45 minutes at 190 covered, and then a further 15 minutes uncovered so that cheese browns up.


Photo source. 



About Kathryn

Hello and welcome to the Brick Road Creative Studios blog! My name is Kathryn, feel free to take a look around. I hope you find some helpful and inspiring bits and pieces here.
This entry was posted in Being Green, Fresh Food & Recipes, Gluten Free and tagged , , , . Bookmark the permalink.

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