Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Tuesday, January 10, 2012

Dairy-free lasagna, with zucchini...Lee-Zeehini?

One of my daughters insists on the name, lee-zeehini. (lee-zee-nee) I don't know why, but whatever works! (and I apologize for the bad lighting!)

I've tried the "substitute zucchini for pasta" route several times...and it usually works. But for some reason I had put off making lasagna for a looooong time. Not sure why, its easy and most love it. Oh wait! Now I remember--- my kids don't. I may have the only kids on the planet who didn't like lasagna, but they didn't...until now! (and I've always made really good lasagna!)
I've done this twice before with my usual lasagna ingredients. Well, except noodles! ha ha But my usual stuff included cheese, and I wanted to try without the cheese. And what's not to love about pumpkin? Yum!

K's LeeZeehini

2 zucchini, sliced thin (1/4 inch or less... a mandolin would be perfect here. Thinner is better, but there is no need to go vegetable-peel thin.)
1/2 of a small pumpkin-peel and slice to approx the same thickness as your zucchini
10 oz. frozen spinach, thawed and squeeze ALL the liquid out

1 lb. ground meat
1 small onion, chopped
few cloves garlic, minced
teaspoon or more of mixed italian herbs
about 3 cans of tomato sauce - or more depending how saucy you like it.

(if you have the time, salt the zucchini slices and let them sit to remove excess moisture - then rinse and pat dry)

Brown the meat, onions, and garlic, then add herbs and sauce. I like to simmer it for a while if I have the time, it just tastes better-but you don't really need to if you're in a hurry.

Spoon a little sauce in the bottom of your pan, then layer 1/3 the zucchini, 1/2 the pumpkin, 1/2 the spinach, and 1/3 the sauce. Repeat. Finish with the last of the zucchini and top with the remaining sauce.

Bake in a moderate oven approx. 45 minutes. Much better if it sits a bit... if you can wait.

***My pan was a little smaller than the usual 13x9 I would normally use. May be thin in a 13x9-- can always add more veggies, or make in two loaf pans. And pumpkins and zucchinis vary so much in size, this is why I'm not a fan of following recipes, there are always so many variables! Use as much of those (and tomato sauce) as you need or want. The amount of the rest should be fine.***


  1. This is so unique!! And finally, a lasagna that's wheat & dairy free!! I am totally bookmarking this!

  2. I'm so trying this. Looks DELICIOUS.