Zucchini Lasagna

So it’s been a hot minute since I posted a recipe on here, and blogged for that matter other than my Friday link up, so I thought it was time!  Honestly I have only made this zucchini lasagna twice, and after the first time it only required a few minor tweaks, so when I went to make it the second time I really wasn’t planning on blogging it yet.  It has been a definite winner both times though so I thought it deserved a place on the blog.  My husband is on the Keto diet and he said this is his favorite recipe!  Works well for me as it is also gluten free, but not dairy free like I try to be most the time. So bear with me on my not normal food prep pics with a million steps, and what I would call not very blog worthy photos!  But hey, that’s real life sometimes!

In a large skillet brown the ground beef and onion, add the seasoning.  Drain off the fat.  Return to the stove and add in the tomato sauce and beef stock.  Heat through and stir in additional seasonings if desired…I always like to do that sort of thing. 😉

In a separate skillet melt your cream cheese on low, stirring often.  Whisk in the heavy cream.  Add in the other cheeses and keep whisking until it is all melted.  Let the cheese just hang out on low through the assembly process so it stays nice and melty for you.

Place a layer of sliced zucchini to cover the bottom of your pan.  My pan is about 9 x 13 that I use but I think it has a little higher sides than the standard glass pan.  Makes it easier to add those 3 layers!  Then top the zucchini with a layer of meat sauce and ladle on the melted cheese.  Here is what it looks like after the first layer.

Keep going with two more layers of zucchini, meat, and cheese sauce, and then top with additional cheddar and mozzarella.

Bake at 350 degrees for about 40 minutes! 

Let rest for about 10 minutes before dishing up.  It will be a little runny but I love to just goop all the extra sauce on there!  Enjoy!

Here is your printable recipe!

Zucchini Lasagna

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Author: A Fireman's Wife

Recipe type: Gluten Free Lasagna

Ingredients

• 3-4 zucchini's sliced about ¼ inch thick (depending on the size of the zucchini) enough for 3 layers
• 2 pounds ground beef
• 1 cup chopped onion
• 2 (15oz) cans tomato sauce
• ½ cup beef stock
• salt, pepper, Italian seasoning, garlic powder, and garlic salt to taste.
• 2 cups heavy cream
• 8 oz cream cheese
• ½ cup mozzarella cheese plus more for on top
• ½ cup cheddar cheese plus more for on top

Instructions

1. Preheat the oven to 350 degrees.
2. In a large skillet brown the ground beef and onion, add the seasonings.
3. Drain off the fat.
4. Return the pan to the stove and add in the tomato sauce and the beef stock. Stir it all around and add additional seasonings if desired.
5. In another skillet melt the cream cheese on low, stirring often. Whisk in the heavy cream. Add in the other cheeses and keep whisking until it is all melted. Keep the cheese on low through the assembly process so it stays nice and melty for you.
6. Add a layer of sliced zucchini to the bottom of the pan. Top the zucchini with a layer of meat sauce and ladle on a third of the melted cheese. Keep going with two more layers of zucchini, meat, and cheese sauce, and then top with additional cheddar and mozzarella.
7. Bake at 350 degrees for about 40 minutes.
8. Let rest for about 10 minutes before serving.

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