Zucchini Skillet Lasagna (Paleo)

This lasagna was a serious HIT (as opposed to a miss, obviously.) It delivers that ooey gooey warming feeling of comfort food without leaving you feeling sluggish and too full.

HOW? (you ask yourself)

SIMPLE! Replacing the noodles with zucchini – “zoodles” if you will.

Not only are zoodles fun to say, but they pack a serious nutrient-dense punch! Zucchini has high levels of magnesium – so say goodbye to sore/tight muscles AND it’s full of zinc which is a serious skin-saver in the winter as well as aiding in digestion.

This recipe also includes a fantastic homemade tomato sauce. For this recipe, I chose to use a can of crushed tomatoes. Whenever I buy canned food I always make sure it is BPA free. Learn more about why HERE

Here’s how to get this beaut on your dinner table:

INGREDIENTS

  • 2 large zucchinis (or 3 small)
  • 3 tbsp cold pressed extra virgin olive oil
  • 1 white onion
  • 2 cloves garlic
  • 1 lb organic ground chicken or turkey
  • 1 large can of crushed tomatoes
  • 4oz fresh organic mozzarella
  • chilli flakes
  • salt and pepper to taste
  • 1/4 cup parmesan (for topping)
  • 3 tbsp chopped parsley (for topping)

METHOD

  • Begin slicing the zucchinis. I used a vegetable peeler to make long strands (to resemble lasagna noodles). Place the zucchini noodles in a large bowl or plate lined with paper towel. Sprinkle with a pinch of salt and set aside. This will draw out excess moisture.
  • Chop both the onion and garlic. Heat the olive oil in a cast iron skillet. Add the onion to the large cast iron pan and sauté over medium heat. Cook for 2 minutes before adding the garlic and stirring to combine.
  • Add the ground chicken or turkey into the pan with the onion and garlic. Break it up with a wooden spoon or spatula as it cooks into small pieces. Continue to cook until almost cooked through. It will continue cooking in the tomato sauce.
  • Add the can of tomatoes into the cast iron pan with the onion, garlic and chicken/turkey and stir to combine. Season with sea salt, pepper and chilli flakes.
  • Preheat oven to 375F while the sauce cooks
  • Simmer the sauce over medium-low heat on the stove for 1/2 an hour. Ta-Da! homemade bolognese sauce.
  • Once the sauce has reduced and the flavours have combined, remove 2/3 of the sauce and place in a bowl. Spread the remaining 1/3 of your homemade bolognese sauce over the bottom of the pan. Add half of the zucchini on top of the first layer of sauce. break apart 2oz of the fresh mozzarella and lay on top.
  • Take another 1/3 of the sauce from the bowl and spread it on top of the cheese. Next, add the remaining zucchini to the pan. Add the remaining sauce, mozzarella cheese and sprinkle with parmesan.
  • Place in preheated oven for 15 minutes or until topping is golden. Sprinkle with chopped parsley
  • EAT & ENJOY 🙂

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