Dairy Free Zucchini & Venison Lasagna Casserole (Edit recipe)

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If you're looking for a cozy, comfort-food dinner that's actually good for you, this one’s for you. I threw together this dairy-free zucchini casserole using ground venison and my go-to Yo Mama’s Marinara, and it turned out SO good. It’s kind of like lasagna but lighter, low-carb, and gut-friendly and perfect for summer. Perfect for meal prep or feeding a crowd (aka me, three nights in a row).

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

10

Serves: 6

Ingredients

2 whole Zucchini, thinly sliced
1 Tbsp Extra Virgin Olive Oil
2 lb Ground Venison, or any ground meat
.5 whole Yellow Onion
2 cloves Garlic, minced
1 whole Roasted Garlic Tomato Sauce - Yo Mama's Foods, entire jar
1 tsp Oregano, Dried
.5 tsp Sea Salt
0.25 tsp Black Pepper
.5 cup Vegan Mozzarella, or any cheese (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F (190°C).
Salt the zucchini slices and let them sit on a towel for 10–15 minutes to draw out moisture. Pat dry.
Sauté the venison in olive oil over medium heat. Once browned, add onion and garlic; cook until soft.
Stir in oregano, salt, and pepper.
In a greased 8x8” or 9x13” baking dish, layer:
A little marinara
A layer of zucchini
A layer of meat sauce
Repeat until ingredients are used up (top layer = sauce)
Optional: Sprinkle dairy-free cheese on top.
Bake uncovered for 30–35 minutes until bubbly and edges are golden.
Let rest 5–10 minutes before slicing.

Notes

Tips & Add-ons: Add spinach, mushrooms, or fresh basil for extra veggies. Serve with a side salad or gluten-free garlic toast!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	17 g
Carbohydrates:	4 g
Protein:	35 g
Cholesterol:	0 g
Sodium:	363 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.