Flare Free Zucchini "Noodle" Lasagna Recipe

This is one of my top two best-selling dishes. When I was a private chef for a country music artist, this was their first request after coming home from Italy—yeah, it’s that good.

If you're new to eating Flare Free and side-eyeing the dairy-free cheese, go ahead and use organic shredded mozzarella until your taste buds catch up. I get it—vegan cheese is...an acquired taste.

I hated it at first too. But after hitting rock bottom (again) and finally committing to dairy-free, I went from 24/7 pain to barefoot in my kitchen and garden within 10 days. No joke. If I’d kept half-assing it with “just a little” dairy, I’d still be inflamed and miserable.

So turn your nose up for now. But once you realize nothing tastes as good as Flare Free feels? This recipe—and that cheese that loves your body back—will still be here waiting.

P.S. I call this Zucchini "Noodle" Lasagna because we're not cutting the zucchini into long strips to mock lasagna noodles. Ain't nobody got time for that. No, no, no. This is much easier and much quicker.

FLARE FREE ZUCCHINI "NOODLE" LASAGNA

(c=cup; t=teaspoon; T=tablespoon)

Serves 6-8

INGREDIENTS:

Organic extra virgin olive oil

4 lg yellow and green zucchini, sliced in half lengthwise and cut into half moons

1 1/2 lb. organic pastured ground meat (substitute sautéed mushrooms and cooked lentils or ground organic extra-firm tofu and cooked lentils to make this vegan!)

~1 1/3 jars of your favorite organic no-sugar added pasta sauce

1 container of soy-free vegan cream cheese or Dairy Free Boursin

1 1/2 bags of soy-free vegan mozzarella cheese

1 organic pasture raised egg

Garlic powder to taste

Dried Italian herbs to taste

Sea salt and black pepper to taste

Spray avocado oil

INSTRUCTIONS:

1.) Preheat oven to 350° F. Heat a large stainless steel or cast iron skillet or stainless steel pan over medium-high heat until hot, then coat with olive oil. Add zucchini and season with salt and pepper then cook, stirring often, until zucchini is just tender.

2.) Place a medium fine mesh strainer over a medium mixing bowl. Pour in the zucchini and strain the liquid (for about 5-10 minutes) so your lasagna isn't watery.

3.) Add a bit more oil to the pan if needed then add the ground meat and cook with salt and pepper, stirring often, until broken up and browned on all sides.

4.) Place cream cheese, 1 bag of vegan mozzarella and egg in a small mixing bowl. Season with salt, pepper, garlic and herbs and mix to combine. Taste and adjust seasoning then set aside.

5.) Grease a large lasagna dish (or 4 glass meal prep containers) with spray oil.

6.) Add a thin layer of pasta sauce to the bottom and spread out. Pour in strained zucchini then top with cooked meat (or vegan substitute).

7.) Scoop vegan cheese mixture on top and spread out evenly. Top with more sauce then sprinkle with about 1/2 bag of vegan mozzarella. Spray cheese with oil to encourage melting and cover with foil.

8.) Bake covered for 1 hour until sauce is bubbly and cheese melts. Let rest for 20 minutes then slice and serve.

Hungry for more comforting, family-friendly, anti-inflammatory recipes like this?!

Check out my Autoimmune Edible Rx Course—inside, you’ll get a full Flare-Free Recipe Vault packed with anti-inflammatory comfort food your whole family will love, plus done-for-you batch cooking plans to make healing meals happen on autopilot.

xo,

Laura