Zucchini Lasagna

Name: Zucchini Lasagna
Ingredients: 1 lb grass-fed ground beef; 5 medium zucchini, ¼-inch slices lengthwise; 1 bunch Swiss chard, stems removed, coarsely chopped; 8 oz package mushrooms, sliced; 26 oz container chopped tomatoes; 1 tbsp garlic, minced; 1 tbsp dried basil; Sea salt and black pepper to taste; 16 oz container cottage cheese; 8 oz mozzarella cheese, grated; ¼ cup parmesan cheese, grated; 3 tbsp quinoa, not cooked

Home / Recipes / Zucchini Lasagna

By Micki Brown

Serves 8

CategoryMain Dish

Yields1 Serving

1 lb grass-fed ground beef

5 medium zucchini, ¼-inch slices lengthwise

1 bunch Swiss chard, stems removed, coarsely chopped

8 oz package mushrooms, sliced

26 oz container chopped tomatoes

1 tbsp garlic, minced

1 tbsp dried basil

Sea salt and black pepper to taste

16 oz container cottage cheese

8 oz mozzarella cheese, grated

¼ cup parmesan cheese, grated

3 tbsp quinoa, not cooked

Preheat oven to 350 degrees F.

Brown ground beef over medium heat; drain. Add garlic, basil, and tomatoes and simmer until heated through.

Place a small amount of meat mixture in the bottom of a deep 9-by-13 inch pan. Then layer 1/3 of the zucchini, 1/3 of the Swiss chard, 1/3 of the mushrooms, 1/3 of the meat mixture, 1/3 of each of the cheeses, 1/3 of the quinoa. Repeat layering 2 more times.

Cover the pan with foil and bake for 1 hour. Remove the foil and bake for another ½ hour.

Remove from the oven and let rest for 15 minutes. Cut into 8 portions. Serve and enjoy!

Note: There will be a lot of liquid in the pan when it’s done.

Ingredients