Lasagna is right up there with pizza and tacos as far as crowd-pleasing. Am I right? My lasagna has been well-liked for many years and I’ve adapted it for both gluten-free (using gluten-free lasagna noodles) but now I’ve got a grain-free lasagna version that is even GAPS compliant for you. And it’s good!
This lasagna is loaded with savory flavor. I have never used ricotta and mozzarella in my lasagnas, which works for GAPS because those cheeses aren’t GAPS legal. Instead, I load my lasagna with melty cheeses like Monterey Jack.
A couple of tips for this grain-free lasagna:
- Pre-salt the zucchini for 10 minutes and blot with paper towels. It’s still a tiny, wee bit more watery than your average lasagna with this method, but still amazing.
- After this was done baking, I let it go under the broiler for another minute or two to give the cheese that beautiful roasted look and flavor.
May you enjoy this as much our family does. If you want more GAPS dinner recipes, including side dishes & a weekly dessert, check out the GAPS Dinner Club.
Grain-free lasagna that is compliant for the Full GAPS Diet.
- 1 lb ground beef
- 1 lb sugar-free pork sausage
- 3 large zucchini
- 1 24 oz jar of sugar-free pasta sauce (I use Bove’s Roasted Garlic)
- 4–5 cups Monterey Jack cheese, shredded (don’t be shy!)
- Sea salt for sprinkling zucchini
- Preheat oven to 350°
- In a large skillet over medium heat, brown the ground beef & pork sausage
- Slice zucchini into 1/8 inch strips lengthwise
- Sprinkle salt on both sides of zucchini and let rest on plates for 10 minutes to allow some of their juices to be drawn out
- Blot zucchini with paper towel
- In 9 x 13 pan make 3 layers in this order: 1/3 of zucchini strips, 1/3 browned meat, 1/3 shredded cheese, 1/3 pasta sauce
- Bake for 45 minutes, covered in tin foil
- Optional, broil for additional 5 minutes to brown cheese