My passion for the Culinary Arts grows everyday. I learn more technique, do more things that I have a little apprehension doing, and I never regret it. One thing about experimenting with the Gluten Free diet, is I haven't had a good italian dish. All of the noodles I've found are sticky, and not very appetizing so when I found a recipe for a gluten free lasagna, I was like, Oh heck yeah. I mixed it up a bit, made it my own, and here it is! Oh, and do you see this dish? Yeah, you could be the happy owner of an identical one! Just enter the giveaway down below!
1 pound ground beef
3 zucchini (thinly sliced longways)
Handful fresh basil
1 cup cherry tomatoes (sliced in quarters)
3 oz goat cheese
1/2 tbsp diced garlic
Salt and Pepper to taste
Preheat your oven to 350º. In a medium frying pan, cook the meat, and garlic. Cut up basil, and tomatoes and after the beef is browned, add the tomatoes and basil to the mixture and cook for a few minutes more.
In another pan, add some coconut oil and lay down your zucchini slices. Sprinkle on some salt, and flip over to cook on the other side. When cooked through, lay down a layer of slices in the bottom of the casserole dish. Pour over some of the meat mixture. Crumble over some goat cheese, and do another identical layer of zucchini and then meat and goat cheese. Top with another layer of zucchini, salt and pepper, and bake for 15-20 minutes!!