A Family Favorite: Zucchini “Lasagna”

Hi friends,

So as you have probably noticed the meal planning/ educational website is taking longer to get up than originally anticipated!  It is quite the undertaking, but I hope you will stick with us as we work behind the scenes because it is going to be SUCH a resource!!! Anyway, in the meantime, I have something I want to share … a tried and true Dr. Brown approved recipe for a family favorite, “Zucchini Lasagna!”

I haven’t gotten to introduce my right hand lady yet {aka my nanny/family assistant}… Celia! I know I will probably dedicate a whole post to her at some point because 1. she’s awesome and 2. she has quite the testimony to share about her experience with Dr. Brown and his diet. But for right now, I bring up her name because she is the one to thank for coming up with this amazing dish.  So without further adieu… here it is:  


Zucchini Lasagna


  • 1 ½ lbs grassfed ground beef
  • 3 mild Italian chicken sausage links (remove casing prior to cooking)
  • 1 pkg organic frozen spinach
  • 1 15 oz can/jar diced tomatoes
  • 1 15 oz can/jar tomato sauce
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 TBS pasture butter
  • 1 tsp basil
  • 1 tsp fennel
  • 1 tsp oregano
  • 5 medium zucchinis
  • 1 ½ cups of Dr. Brown Diet approved cheese (we like to use equal parts of Manchego, Lamb Chopper, and Parmesan Reggiano from raw Jersey or Guernsey cow’s milk*)
  • Raw sea salt and pepper to taste

*omit if cow dairy allergy present


Start by heating the butter in a large stock pan on medium heat, and add chopped onions. Once onions start to caramelize (about 5 minutes), add garlic and cook for another minute. Add beef and chicken sausage to pan, and brown (about 10 minutes). Once meat is browned, stir in diced tomatoes, tomato sauce, spinach, and seasonings. Turn heat to low and let simmer while you prepare the rest of the dish. Wash and prepare zucchini. Cut the zucchini lengthwise into thin even slices or use mandolin. Chop cheese very small or use a food processor to make the it the size and shape of the ricotta cheese in traditional lasagna.  The meat mixture and cheese can be prepped a day ahead of time like we did for quicker and easier assembly.


Add ingredients to a 13X9 in pan in layers as follows: meat mixture, zucchini, cheese, meat mixture, zucchini, meat mixture, and then top with remaining cheese.


Cover with foil and bake at 350F for 30 min. Uncover and bake another 10-15 min until top layer of cheese is golden and browned.


Salt and pepper to taste. Let cool 5 min. Serve and enjoy!


You can see my kiddos did … to the point where poor Brooks FREAKED when he dropped his fork and couldn’t put another bite in his mouth, which you can see below! 😉


And sweet Everett actually finished his off before the dog got ahold of it like he usually does when we sit outside! 


This was our third time having this particular dish and it is definitely safe to say that it is a family favorite at this point! If you would like a printer friendly version, click here –>  Zucchini Lasagna Recipe. Please try it out and let us know what you think in the comments or on our Facebook Page!! 


Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

Sign up for a FREE Sample Meal Plan

Before you leave, subscribe for a FREE 2 DAY MEAL PLAN & to stay up to date with news and announcements!