Zucchini Lasagna Pie

Course Main Course


  • 1 lb. ground beef (sausage or chicken)
  • 1  jar (15 1/2 oz) spaghetti sauce (or homemade sauce)
  • 2 tsp Sel Gris sea salt
  • 4 zucchini (julienned on mandoline to create noodles)
  • 1/2 cup parmesan cheese
  • 4 eggs
  • 1 cup plain Greek yogurt
  • 2 cups shredded mozzarella cheese
  • 2 tbsp FRENCH PANTRY Rosemary Basil Thyme herb blend


  • Preheat oven to 400°F degrees. Place Sunflower Mold on Perforated Baking Sheet.
  • Using your mandoline, julienne zucchini into noodles. Place zoodles in Large Round Mold and sprinkle with Sel Gris salt. Let sit for 20 minutes.
  • Brown ground beef in Large Round Mold in microwave for 6 minutes (3 minutes and then break up meat and repeat for the next 3 minutes). Drain excess grease, add spaghetti sauce and mix well. Set aside.
  • Mix together yogurt, 1 1/2 cups mozzarella cheese, 2 eggs and herb blend. Set aside.
  • Squeeze excess liquid from zucchini by folding Large Round Mold over zucchini and squeezing to release liquid. Repeat until most of the liquid is removed from the zoodles.
  • In a separate bowl, combine zucchini noodles, 1/4 cup of the Parmesan cheese and 2 eggs. Mix well.
  • Sprinkle 1/2 cup of mozzarella cheese on bottom of mold and then press 1/2 of the zucchini mixture into bottom of Mold. Layer your lasagna with 1/2 of the meat sauce, 1/2 of the cheese/yogurt mixture and then repeat with remaining zucchini mixture, meat sauce and cheese mixture.
  • Bake for approx. 30-40 minutes or until cheese melts.
  • Cool 20-25 minutes, allowing the cheese to cool enough to form. Unmold and enjoy!