Zucchini Lasagna with Pine Nut Ricotta

Healthy comfort food. Sounds impossible, right? Getting creative with ingredients is a great way to adapt any recipe to create something that is delicious, satisfying, and nutritious. I love taking classic dishes and using lots of fresh herbs and vegetables to add more flavor. This Zucchini Lasagna is an excellent example of that, and also happens to be paleo, gluten-free, and vegan! 

If you like, you can even go the extra mile and make your own marinara: simply blend fresh or canned tomatoes with fresh italian herbs, a bit of red wine vinegar, a touch of honey, and salt and pepper to taste. I salt the zucchini before using them in this recipe. Doing so helps remove excess water before cooking, leading to a firmer and more flavorful lasagna.

​Cut long, flat thin strips from medium zucchini to create simple, nutritious gluten-free lasagna noodles. You can saute about a pound of ground grass-fed beef and add it to the pasta sauce for a heartier meal, if desired. Just remember to soak the pine nuts ahead of time.

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