Simple Lasagna with Zucchini


While the weather is unusually warm right now, the cooler temperatures are coming and I have the perfect recipe to warm you! While it will warm and nourish you, it will not take hours to prepare. I love finding ways to make traditional recipes super simple to make. Lasagna doesn’t get any easier than this!

Super Simple Lasagna with Zucchini

1.25 lbs bison (thawed)
1/2 yellow onion, chopped
2 garlic cloves, minced

1 jar pasta sauce (I used 365 Tomato Basil)
2 garlic cloves, minced
1 t. Italian seasoning
1/4 t. herbamare

6 c. zucchini & yellow squash, thinly sliced

Preheat oven to 350F. Add bison to skillet along with chopped onion and minced garlic and cook on medium heat. Stir occasionally so the meat does not burn. Meanwhile, peel zucchini (I had a combo of zucchini and yellow squash on hand). Use the thin slicing disc on your food processor and feed zucchini (may need to cut lengthwise for it to fit) through opening. Alternatively, you can use a mandolin slicer or knife to do this part. Set zucchini aside. Next, add the pasta sauce, minced garlic, seasonings to a large bowl along with bison when it is cooked through. Stir thoroughly to combine well. Line large glass baking dish with butter or spray. Add a layer of zucchini discs to the bottom as well as to the sides of the pan. Add a layer of the bison & sauce and cover well. Continue this process, layering the discs and the bison mixture until you have used all ingredients, about 2 layers each or so. Sprinkle shredded goat cheese on top. Bake for about 40 mins. at 350F.

My favorite way to serve this is in a cup because you have more juice from the zucchini and spaghetti sauce, however, serve anyway that pleases you! This dish can be reheated for a fast meal when you arrive home and don’t feel up to cooking. You’ll feel satisfied and warm without the heavy feeling that traditional lasagna dishes typically provide.

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