I sure do love a good piece of lasagna! It must be the Italian in me, or maybe because it’s just good eating! Here is a fun GAPS-version of a lasagna dish. Clearly the sheets of pasta are missing, so the experience will be a little different, but the flavor and even texture are similar to a good old piece of Italian pasta lasagna!
4-5 zucchinis- use food processor to make smallest width circle/or cut by hand
¼ C homemade sour cream
1.5 t each dried basil/oregano (fresh would be wonderful too! Just use more)
1 cup diced tomatoes, drained
1.5 t real salt and fresh cracked pepper
2 c shredded chicken-cooked
8 slices bacon-cooked and chopped coarsely
1 C cheddar cheese (or parmesan/romano)- shredded
- Pour zucchini circles into greased (fat of choice) 8×13 glass dish.
- Beat well cream, eggs, salt and basil/oregano together.
- Mix bacon, chicken, cheese and tomatoes into egg mixture. Pour over zucchini.
- Sprinkle with more Italian seasoning, pepper and extra tomatoes for pretty color.
- Bake on 350 degrees for 30-45 minutes, or until center is firm and set.
- Cut/scoop and serve like a big old piece of lasagna. YUM!
- My zucchini’s diameter didn’t fit into food processor so they didn’t end up being circles. No biggie.
- When you pour the egg over, push the ingredients down a bit so the egg comes up over it. The zucchini are full of water, so even if it doesn’t look like it will be enough ‘liquid’ to form a casserole, it will be.
- If you have any handy, a little red sauce to drizzle over might be a nice added flavor, it really didn’t need it though.
- Try ½ C of sundried tomatoes in place of the diced tomatoes.
- Substitute 1 cup of ground beef or sausage you have leftover in place of the bacon.