No Noodle Lasagna

A couple of years ago, before I developed Celiac, I was trying to reduce the amount of refined flour and sugar in my diet. Since it was summer and zuchini was plentiful I decided to try to use it in place of noodles in lasagna. Much to my suprise, it worked! I really never missed the noodles and the zuchini blends in nicely with the tomatos and cheeses. Now that I can't have traditional lasagna noodles this has become a staple in my kitchen.

I do need to warn you that this gluten free lasagna does not cut into neat little squares. When it it hot and the lasanga is cut up it will spread over your plate. If you like it to be a little neater cook it the day before you need it. The leftovers always taste better and look better than the day it is served.

No Noodle Lasagna

1 lb ground beef (also works well with 1/2 lb ground beef and 1/2 lb ground pork)
¾ cup chopped onion
Cooking spray
1 can tomatoes
2 small cans tomato paste
½ cup water
1 T parsley
2 t salt
1 T sugar
1 T garlic powder
½ t pepper
½ t oregano
2-3 small zucchini
1 lb cottage cheese
4 cups mozzarella cheese


Cut zucchini into thin rounds and steam cook in the microwave for 2-3 min. Brown ground beef together with onion. Mix together with rest of ingredients except zucchini and mozzarella cheese. Layer a little sauce on the bottom of a 9 x 13 baking dish coated with cooking spray. Add a layer of zucchini rounds, cheese then sauce. Repeat until you have 2-3 layers ending with mozzarella cheese on top. Bake at 350°for 40-50 min.