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SCD Grain-Free Lasagna


For the Zucchini

  • 5 large zucchini
  • 2 cups almond or coconut flour
  • 6 eggs
  • salt if desired
  • 1/4 teaspoon pepper
  • 1/2 grated Parmesan cheese

For the Layers

  • 2 cups marinara sauce
  • 3/4 pound ground  turkey
  • 2 cups grated provolone cheese
  • 2 cups dry curd cottage cheese (Farmer’s Cheese)
  • 3 tablespoons plain nonfat or lowfat yogurt
  • 2 eggs
  • salt if desired
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh Italian parsley (chopped)
  1. Tomato sauce: Prepare your tomato sauce (recipe below). 
  2. Brown the ground turkey then add it to the sauce and keep on low while you assemble the lasagna.
  3. In the meantime, prepare zucchini. Remove both ends of the zucchini, and using a mandoline or a steady hand, slice them into 1/4 inch slices.
  4. Preheat the oven to 400 degrees.
  5. Place almond flour in a shallow bowl.
  6. In a separate bowl, beat the 6 eggs, 1/2 cup Parmesan cheese, salt, and pepper.
  7. Dip each piece of zucchini in the flour first, then in the egg mixture. Place slices on a cookie sheet lined with parchment paper, and bake at 400 degrees for 15 minutes, turning once.
  8. Mix the DCCC, yogurt, 2 eggs, salt, pepper, parsley and Parmesan cheese.
  9. Spoon 1/2 cup of the marina sauce into the bottom of a casserole dish. Begin layering the zucchini, slightly overlapping each piece.
  10. Spread another 1/2 cup of the marina sauce on top of the zucchini. Then, with a rubber spatula, spread 1/2 of the Farmer’s cheese mixture over the entire pan. Top that layer with 3/4 cup of the provolone.
  11. Continue layering with zucchini, sauce, Farmer’s cheese mixture, and provolone. End with a the layer of provolone cheese on top. The amount of layers will depend on the size dish you use.
  12. Cover with foil, and bake at 350 degrees for 45 minutes.
  13. Remove foil, and bake for another 15 minutes to brown the top. Remove from oven and let sit for 15 minutes.       


Yields 4 to 5 cups

  • 12 plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion minced
  • ½ cup water
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon salt
  • ½ teaspoon black pepper
Directions for Tomato Sauce:
  1. Peel, core, and dice the tomatoes.
  2. To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off. 
  3. In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.  Add the tomatoes, water, basil leaves, parsley, salt, and pepper.  Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor. 
  4. Refrigerate the leftover sauce for up to 5 days or freeze until needed.


Adapt From Danielle Walker -