I’m not going to lie–Steve and I were pretty nervous to try this recipe. I just had no idea how the zucchini was going to turn out, and Steve thought the whole thing was going to be green. Let me tell you… it was AMAZING. I honestly couldn’t tell that it was zucchini since it had such a similar texture to pasta. The trickiest part of this recipe is slicing the zucchini. I ended up just using a peeler to make thin strips, and that worked really well!!
What was noticeable though was the absence of cheese as I tried to cut a piece. In a normal lasagna, there are two or three types of cheese that act as the glue between the different layers. I had to switch over to serving in bowls because of its consistency. You can see that it definitely didn’t make for a beautiful picture, but let me tell you that the flavors did not disappoint. The fresh herbs are everything in this recipe–do not skip them or opt for dried. I never hesitate to add lots of extra to my individual serving.
- 1 lb grass-fed ground beef
- 1 lb ground Italian Sausage
- 1 onion, diced
- 1 bell pepper, diced (I used orange!)
- 4 cloves garlic, minced
- 1 28 oz can marinara sauce (sugar-free if Whole30)
- 1 6 oz can tomato paste
- 2 tbsp fresh basil, chopped (or dried)
- 2 tbsp fresh parsley, chopped (or dried)
- 2 tbsp fresh oregano, chopped (or dried)
- 2 tbsp grass-fed butter (ghee if Whole30)
- 8 oz mushrooms, sliced
- 2 zucchini, ends removed and thinly sliced into lengthwise strips
Click here for the full recipe.