Zucchini Lasagna
Author: 
Recipe type: Gluten Free Lasagna
Prep time: 
Cook time: 
Total time: 
 
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.
Recipe by A Fireman's Wife at https://afiremanswife.com/2019/06/04/zucchini-lasagna/