Bonjour everyone! Coming at you with an awesome recipe! I have been making it 3 times this month…. Yes, it is THAT good. I could actually eat it every day for months! I am that type of person who gets addicted to things and I can have them for several months until I get addicted to something else. Are you the same?
Grain-free and low-carb
This recipe is grain-free thanks to Capello’s lasagna that are made with almond and cassava flour. I also made this recipe using zucchini slices instead of lasagna sheets, so if you want a lower carb options then you can do that as well. Capello’s lasagna sheets are lower in carbs than regular sheets. For 140 calories, you get 15 grams of carbs vs 30 g for regular lasagna sheets. So not bad! And they are gluten-free so it is even better. You can have $2 cash back if you are using Ibotta.
Nutrient-dense
This recipe has lots of vegetables, and it is full of nutrients. You are going to get plenty of non-starchy vegetables. You will get enough nutrient-dense proteins with non-fat cottage cheese, and grass-fed ground beef. You can use any type of ground meat if you’d like.
Easy to make
This recipe is super easy for those who are not comfortable in the kitchen. You just have to make sure you don’t burn anything lol. It will also not take that long to prepare everything. It does take 30-40 minutes to bake it, but if you are meal prepping, you can always make something else in the meantime.
Dairy-free?
You can always choose dairy-free mozzarella when making this recipe. If you can find some dairy-free cottage cheese or ricotta, that would work as well.
BBQ Zucchini Mushroom Lasagna
Ingredients
- 1.5 lb. zucchini, diced
- 8 oz. baby bella or white mushrooms, cut into slices
- 1 onion, diced
- 1 tbsp avocado oil
- 2 lb. grass-fed ground beef
- 1 cup BBQ sauce
- 16 oz. non-fat organic cottage cheese
- 6 oz. organic mozzarella cheese
- 1 package Cappello’s lasagna sheets
Instructions
- Preheat oven to 375ºF. Take Cappello’s lasagna sheet out of the freezer.
- Using the largest skillet you have, heat the olive oil over medium heat. Add onions, cook for 2-3 minutes, or until soft. Add mushrooms, cook for 3 minutes before adding zucchini. Remove the vegetables and set aside.
- Add ground beef to the skillet, and cook until brown. Add bbq sauce and stir well to coat the beef. Add salt and pepper.
- Spread ½ cup meat sauce on bottom of over proof lasagna dish. Place 2 lasagna sheets to cover bottom of dish.
- Spread ½ of the meat sauce over the lasagna sheets. Spread ½ of the cottage cheese over the meat. Spread ¼ of the mozzarella over the cottage cheese.
- Place 2 lasagna sheets to cover cheese layer. Spread remaining meat sauce over the lasagna sheets. Spread remaining cottage cheese over the meat. Spread ¼ mozzarella over the cottage cheese. Add another layer of lasagna sheets, and spread remaining mozzarella cheese on top.
- Bake at 375ºF for 35-40 minutes, until top is golden and bubbling.
