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Delicious Zucchini Lasagna (Keto, GAPS, Gluten-Free Freezer Meal)

Home » GAPS Diet » GAPS Recipes » Main Dish » Delicious Zucchini Lasagna (Keto, GAPS, Gluten-Free Freezer Meal)
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All of the comfort food without any of the wheat. Zucchini sliced into strips, and then grilled, replaces pasta in lasagna, alongside seasoned meat, ricotta cheese, and rich tomato sauce. This meal makes three 8×8 or 8×10 pans full, enough to put two in the freezer for a later day.

If you’ve had trouble with zucchini lasagna in the past, you probably didn’t grill the zucchini first. Failure to do this makes a watery (albeit delicious!) mess.

I know it’s hot in the kitchen this time of year, you could do this on a grill outside… and also we do a bunch at once, both to process your bountiful harvest of zucchini, but also so that you only have to do this process once!

Lasagna is a classic meal to make extra and store extras in the freezer or bless friends with, and zucchini lasagna is no exception!

Zucchini Lasagna

Delicious Zucchini Lasagna (Great Grain-Free Freezer Meal)

Course: Main dish
Cuisine: GAPS, Grain Free, Italian
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 15
Calories: 377 kcal
Author: Cara Comini
Fresh summer zucchini, stick a couple in the freezer for the ultimate comfort food.
Print

Ingredients

  • 9-10 Zucchini medium-small
  • 2 tablespoons avocado oil to grease skillet with
  • 32 ounces tomato sauce sugar free
  • 3 pounds ground beef
  • 3 cloves garlic crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 32 ounces ricotta cheese not allowed on GAPS, but many people tolerate it
  • 16 ounces mozarella cheese shredded (white cheddar can be used for GAPS)

Instructions

  1. Heat a griddle over medium heat and grease with avocado oil.
  2. Grill zucchini slices side by side, 5 minutes on each side, or until soft and becoming translucent. Set aside cooked zucchini slices and continue with batches of zucchini.
  3. As you grill the zucchini slices, brown the ground beef in a large pan.
  4. Mix 1/2 teaspoon sea salt and 1 clove garlic, crushed, into the ricotta cheese.
  5. After the beef is browned, add the tomato sauce, 2 cloves crushed garlic, pepper, parsley, basil, and 1 teaspoon sea salt.
  6. Grease three 8x8 or 10x10-inch pans with avocado oil.
  7. Layer a single layer of zucchini slices in the bottom of each pan.
  8. Next layer meat sauce, ricotta, zucchini, and continue as you have fillings.
  9. Top with mozarella evenly, and cover with foil.
  10. Put container in a freezer bag and put in the freezer.
  11. To bake that day, keep covered with foil and bake at 350* for 30 minutes, then remove foil and continue cooking for 15 more minutes uncovered.
  12. To thaw frozen lasagana for later, thaw overnight in the fridge, bake at 350* for 45 minutes covered, and again, 15 minutes uncovered.

Recipe Notes

7 g net carbs per serving

Nutrition Facts
Delicious Zucchini Lasagna (Great Grain-Free Freezer Meal)
Amount Per Serving (1 g)
Calories 377 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 10g3%
Fiber 3g12%
Protein 36g72%
* Percent Daily Values are based on a 2000 calorie diet.

To Store in the Freezer:

Use disposable 8×8″ foil pans and assemble lasagna as directed.

Do not bake (the grilling process stopped the enzyme activity in the zucchini so you don’t have to worry about it being soggy after freezing).

Slip assembled lasagnas in a gallon freezer-quality zip-top bag.  The 8×8 foil pan should fit exactly into the bag as long as it is not over full.

Carefully place in freezer upright so the lasagna does not spill. Once it is frozen solid, you can turn the lasagna sideways in the freezer for easier storage.

To bake, move lasagna to fridge 24 hours prior to when you want to bake it so that it can thaw, then bake as directed.

Alternatively, you can use glass freezer-to-oven containers with air-tight lids.  Be careful with frozen glass, though, as it is incredibly brittle!  Under fill the glass containers so that there is an inch for expansion as the lasagna freezes.

zucchini lasagna grain free

This recipe is made as part of our Mediterranean cooking day in the Afternoon Cooking Class. Join us for more fun Italian recipes bursting with flavor and nutrition!

Do you have more zucchini to use up?

Check out this sweet chocolate-studded Grain-Free Zucchini Bread!

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← Protein-Filled Summer Salad (Keto, GAPS) Simple & Fast Salmon Patties (GAPS, SCD, Keto, Gluten Free) →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

Previous Post: « Protein-Filled Summer Salad (Keto, GAPS)
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Reader Interactions

Comments

  1. Linda

    June 20, 2016 at 9:18 am

    Yum!

    Reply
  2. Cheryl

    August 2, 2016 at 5:10 pm

    I’ve never grilled mine first. I’ve salted them and attempted to drain them. Does your Z lasagna come out watery? That’s my biggest hurdle with the veggie substitute. Delicious! Once I ended up just making it into a thick soup because it was so watery!

    Reply
    • Cara

      August 2, 2016 at 5:36 pm

      Grilling them keeps it from being soupy :)

      Reply
  3. Cheryl

    August 10, 2016 at 8:02 pm

    Well, time to grill ’em on up! Thanks. Last week I just made a stovetop version. — browned meat and onion, tossed on cubed zucchini, topped that will sauce and then cheeses. Pretty tasty, didn’t use the oven, and ate it from a bowl!

    Reply
  4. Monika @ ispace1.com

    August 17, 2018 at 7:29 pm

    the zucchini lasagna looks so tasty, great tip about grilling it!

    Reply
  5. Devon

    August 23, 2018 at 9:34 am

    Just made this yesterday. Soooo good! My first attempt at freezer cooking and I was so excited to know I have 2 more of them. Thanks Cara!

    Reply
    • Cara

      August 23, 2018 at 11:29 am

      I’m so glad, thanks for sharing Devon! :)

      Reply
  6. Steve Fox

    September 11, 2018 at 4:41 am

    5 stars
    I had tried to make this last weekend but couldn’t come up with the expected taste. its may be i grilled that too much. Will try this in coming weekend again

    Reply

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