Zucchini Lasagna

By Micki Brown

Serves 8

Category
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
1

Preheat oven to 350 degrees F.

2

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

3

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.

4

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

5

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

 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

Directions

1

Preheat oven to 350 degrees F.

2

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

3

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.

4

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

5

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.

Zucchini Lasagna
IngredientsDirections