This recipe contains a powerhouse of nutrients: Vitamin B6-rich zucchini is subbed for traditional lasagna noodles; Portabella mushrooms add antioxidants, nutrients, vitamins and minerals (they also help decrease the risk of cancer and can protect brain health); and sheep’s milk feta is easy on our digestive system, supports gut health and is a good source of calcium. This recipe is hearty yet light.

YIELD: 6 SERVINGS

2 lb grass-fed ground beef

⅓ to ½ cup red wine (any type is suitable; Cabernet Sauvignon and Pinot Noir work well with beef)

24 oz baby Portabella mushrooms, minced

1 medium-sized yellow onion, finely chopped

2 cans of 28 oz tomatoes (I prefer San Marzano)

5 cloves garlic, minced 3 to 4 medium-sized zucchinis

Sheep’s milk feta cheese or fresh mozzarella Grated parmesan cheese Gluten-free panko

Avocado oil

Crushed red pepper flakes

Salt and pepper

BEEF RAGU/SAUCE: Prepare and assemble all ingredients. Begin to cook the onions and the garlic in a pan with a bit of avocado oil. Once the onions are partially cooked, add the beef and a pinch of crushed red pepper flakes. Once cooked, add the red wine to the beef, turn on the heat up for a couple of minutes and let the alcohol cook out, take the beef out of the pan and place in a big pot. Add the mushrooms to the pan. Let the mushrooms cook, undisturbed, for 3 to 4 minutes. Just when fragrant, shake up the mushrooms, add salt, and let them cook for 7 to 8 minutes (or until cooked).

Add the contents of the pan to the pot. Crush the tomatoes and add them to the pot. Cook and season with salt, pepper, and crushed red pepper flakes. Bring to a boil and then let simmer for an hour.

LASAGNA: Slice the zucchinis thin and lengthwise. (Can use a mandolin to prepare the zucchini.) In a big lasagna pan, lay down a layer of the sauce. Lay down the strips of zucchini to cover the sauce. Add another layer of sauce. Add dots of feta or mozzarella over the sauce. Distribute evenly but not excessively.

Continue layering until the pan is full— zucchini, sauce, cheese, zucchini, sauce, cheese, and so on. Add the gluten-free panko on top, sprinkle with parmesan cheese and drizzle with avocado oil. Cover the top with aluminum foil and bake at 400° F for 20 minutes. Remove the foil and let it bake for another 40 minutes

Take out, serve and enjoy!