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–+ servings

Beef and Zucchini Lasagna with Almond Flour Pasta

This gluten-free Beef and Zucchini Lasagna with Almond Flour Pasta is absolutely delicious, healthy, easy to make and great for meal prep.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Course Baby Led Weaning Lunch, Dinner, Main Course, Meal Prep
Cuisine American, Italian
Servings 6
Calories 433 kcal

Equipment

  • 1 Large Non Stick Pan
  • 1 Food Processor
  • 1 Mandolin
  • 1 Meat Masher
  • 1 9x13 ceramic baking dish

Ingredients
  

  • 1 Pound Ground Beef 85/15 or Ground Chicken/Turkey
  • ¾ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 Jar Rao's Marinara Sauce 32 Oz
  • 1 Container (5.3 Oz) Cottage Cheese Whipped
  • 1 tablespoon Fresh Thyme Chopped
  • 1 tablespoon Fresh Rosemary Chopped
  • 1 tablespoon Fresh Basil Chopped
  • 1 Large Egg
  • 2 Large Zucchini cut in half, then thinly sliced lengthwise into sheets
  • ½ Container (4.5 oz) Capello's Almond Flour Lasagna Sheets
  • 1 Cup Mozzarella Cheese

Instructions
 

  • Preheat your oven to 350 F and set your rack to the middle position.
  • Add your ground beef to a large pan on medium high heat. Evenly season the beef with salt, pepper, garlic powder and onion powder and use a meat masher or a wooden utensil to break apart your ground beef into smaller pieces. Cook your beef for 7-10 minutes or until your beef reaches an internal temperature of 160 F.
  • Turn your heat down low. Add in your favorite jar of marinara or tomato sauce. I used Rao's Marinara Sauce. Let it simmer for 3-4 minutes or until it is warm throughout.
  • While your sauce is simmering, add your cottage cheese into a food processor and process on high for 30 seconds until your cottage cheese reaches a smooth and creamy texture.
  • Remove your cottage cheese from the processor and place in a large bowl with the freshly chopped herbs and the egg. Using a whisk or a fork, mix until everything is well combined. Set aside.
  • Use a mandolin slicer on level 3 or a sharp knife and begin thinly slicing the zucchini in order to make zucchini "sheets".
  • Grab your 9x13 ceramic baking dish and add in about ⅓ of your meat mixture to the bottom of the pan. Add on a layer of your sliced zucchini. Next, add in about ½ of your your cottage cheese mixture in a layer followed by a layer of your almond flour lasagna sheets. Repeat this process once more. Then top with a final layer of your meat mixture. Top with an even layer of mozzarella cheese.
  • Cover with foil and bake your pan for 25 minutes and then another 15 minutes uncovered so that the cheese can get bubbly and browned.
  • Let your lasagna cool and firm for about 5 minutes and then serve.
  • Hint: If you are meal prepping this gluten-free lasagna, cut your pasta into 6 servings, place into your individual containers and let cool completely before storing in the fridge.

Video

Notes

Substitutions

If you are interested in making this zucchini lasagna recipe, but you have dietary restrictions, you can make the following substitutions:
  • Vegetarian - the beef can be replaced with crumbled tempeh to make this recipe vegetarian.
  • Cottage cheese- substitute the cottage cheese with ricotta if you don't have or like cottage cheese.
  • Ground Beef- Substitute ground beef for ground chicken or turkey for a more lean protein option.
  • Almond Flour Lasagna Sheets
    - If you don't have or don't know where to find almond flour lasagna sheets and you don't have any dietary restrictions, feel free to substitute for oven ready lasagna noodles. Make sure to follow cooking instructions on the packaging.
This is already a gluten-free lasagna.

Variations

  • Spicy - add chili pepper flakes while cooking the beef to add spice to this dish.
This recipe is already toddler and kid friendly.

Equipment

To make this gluten-free beef and zucchini lasagna with almond flour pasta, here is what you will need:
If you are meal prepping, I would recommend these two compartment glass bento box containers.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

Storage

You may store leftovers in the fridge in an air tight container for up to 7 days (although best consumed by 5 days).
You may store leftovers in an air tight container in the freezer for up to 3 months.

Nutrition

Calories: 433kcalCarbohydrates: 17gProtein: 24gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 1034mgPotassium: 536mgFiber: 3gSugar: 6gVitamin A: 458IUVitamin C: 21mgCalcium: 174mgIron: 3mg
Keyword Easy Dinner, Easy Meal prep, Gluten-free, healthy, Lasagna, Zucchini and Beef Lasagna with Almond Flour Pasta
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