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Supergut Zucchini Lasagna

Betsy Leighton | My Inert Life | www.myinertlife.space
Prep Time 30 minutes
Cook Time 1 hour
Course Dinner
Cuisine American, Italian
Servings 8

Ingredients
  

  • 1 cup raw pine nuts Soaked in 1 cup of cold water for three hours
  • 2 tbsp cold water
  • 1 cup almond flour
  • juice of ½ lemon
  • ½ tsp sea salt
  • 1 lb. Italian chicken sausage Browned and cooled
  • 2 medium fresh zucchini sliced in thin lengthwise slabs with a mandolin
  • 1 tbsp olive oil
  • ½ cup basil pesto
  • 3 cups chicken broth
  • 1 lb. fresh wild mushrooms or 3 oz. dried wild mushrooms rehydrated with 1 cup of boiling water
  • 1 tsp Italian Seasoning

Instructions
 

  • Preheat oven to 350 degrees F. Drain soaked pine nuts and place in the bowl of a food processor. Add the almond flour, lemon juice, water, and salt. Process until smooth.
  • Grease a 9 x 13 inch glass baking pan with the olive oil. Roughly chop the wild mushrooms and place them in a small bowl.
  • Lay one layer of zucchini slices on the bottom of the pan. Place dollops of 1/4 of the pine nut mixture onto the zucchini, 1/3 of the Italian sausage, and 1/3 of the mushrooms. Repeat the layers three more times or until you have used up the ingredients.
  • Place the pesto in a pint mason jar with the chicken broth. Cap the jar tightly and shake it vigorously until combined. Pour the pesto mixture gently over the lasagna. Sprinkle the Italian seasoning over the top. (The lasagna can be covered and refrigerated at this point for 24 hours if desired.)
  • Bake for 1 hour. Allow to sit a few minutes before serving. Freeze portions for later consumption or consume immediately.
Keyword dairy-free, GAPS Diet Friendly, gluten-free, grain-free, Keto, legume-free, low-sulfur, lower histamine, MCAS, refined-sugar-free, Specific Carbohydrate Diet friendly, supergut