Author: Dr. Michelle Durkin on 12 November 2019
Even though I rarely eat pasta now in order to feel my best and keep my blood sugar balanced, I still make my own grain-free version of lasagna that tastes great and doesn’t leave me feeling bloated a few hours later.
Try this recipe for yourself and let me know what you can think.
I will use also a dairy-free alternative for the cheese, like rice cheese, if I want it to be dairy-free.
PRO TIP: Make more than one. Why spend the same amount of time preparing one when you can prepare five and have them in the freezer when needed?
Spaghetti Squash & Zucchini Lasagna:
1 large spaghetti squash, cooked
1 lb ground beef (grass fed, preferably)
3 cloves garlic, minced
1 small onion, chopped
1 small green pepper, chopped
6 oz tomato paste, no salt added
15 oz tomato sauce, no salt or vegetable oils added 1 tbsp fresh parsley
1 tbsp basil
1 tbsp oregano
salt and pepper, to taste
1 tbsp coconut oil
1 zucchini, sliced thinly
1 cup mushrooms, sliced
1 cup cheese, optional if tolerated well
Cook the spaghetti squash by cutting in half, scooping out the seeds, and baking in oven (cut side up) at 350F for 25-30 mins, or on high in microwave (cut side down in 1″ of water) ~7-8 minutes.
Brown the ground beef in a large pan over medium heat, stirring frequently.
Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
Stir in tomato paste and tomato sauce.
Add in parsley, basil, oregano, salt and pepper, continuing to stir.
Grease a 9″ x 13″ baking dish with coconut oil.
Place a thin layer (1/2″) of the sauce in the baking dish.
Layer squash, zucchini, mushroom and cheese over sauce, and repeat, alternating layering of sauce, then squash, zucchini, mushrooms and cheese.
Bake lasagna at 350F for 25-30 minutes, or until cheese is bubbly.
Now I would love to hear from you! Anybody else have an awesome grain-free “pasta” recipe? Leave your comments below and I’ll have a new article for you next week on Doctor as Teacher Tuesdays!
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