Gluten Free Dairy Free Zucchini Lasagna

I gave up one of my favorites, lasagna, when I gave up dairy. After giving goat cheese a try, I came up with this recipe. It's a really good substitute for regular lasagna. The goat cheese stands well on it's own in the place of the mixture of cheeses I used in regular lasagna.


1 lb ground beef or 1/2 lb ground beef + 1/2 pound ground turkey
1 cup diced pepperoni
1/2 jar tomato sauce of your choice
1/2 can crushed tomatoes
2 garlic cloves, minced
1 tsp oregano
1 tsp italian seasoning
1/2 tsp black pepper
8 oz goat cheese
3 TBS nutritional yeast
1 small can mushrooms or 1/2 package of fresh mushrooms, sliced
1 medium zucchini sliced into thin strips

For sprinkling:
oregano
parsley
black pepper


In a small slow cooker, add the ground beef/turkey, pepperoni, tomato sauce, crushed tomatoes, garlic, oregano, italian seasoning and black pepper.
Cook on low about 6 hours.
When ready to eat, preheat the oven to 375.
Slice the zucchini into strips.
In a 9x9 square baking pan or casserole dish, spread a small scoop of the meat mixture on the bottom. Lay 1/2 of the zucchini strips. Spread most of the meat mixture, about 2/3, over the zucchini. Sprinkle 2/3 of the goat cheese over the meat mixture. Sprinkle 2 TBS of the nutritional yeast over the top. Lay the rest of the zucchini on top of the cheese. Then add the rest of the meat mixture, goat cheese and nutritional yeast. Lightly sprinkle oregano, parsely and black pepper to taste over the top.
Bake covered for 30 minutes. Uncover and bake an additional 10 - 15 minutes until browned and bubbly.


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