BBQ Zucchini Mushroom Lasagna
O.M.G! This lasagna is truly the best! Not only you are getting lots of vegetables, and nutrient-dense proteins, but it also tastes SO good! You have to believe me on this one. I have been eating this for 2 weeks, and I am not tired of it.
Servings: 8 servings
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.