Zucchini Lasagna

By Micki Brown

Serves 8


1 pound grass-fed ground beef

5 medium zucchini, ¼-inch slices lengthwise

1 bunch Swiss chard, stems removed, coarsely chopped

8 ounce package mushrooms, sliced

26-ounce container chopped tomatoes

1 tbsp garlic, minced

1 tbsp dried basil

Sea salt and black pepper to taste

16 ounce container cottage cheese

8 ounces 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.