Sesame Beef Lasagna on a Zucchini Noodle

Sesame Beef Lasagna on a Zucchini Noodle

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 2 servings, gluten-free, dairy free


  • ½ cup black beans, cooked
  • ½ pound organic ground beef
  • 3/4 cup tomato sauce
  • 2 garlic cloves
  • 1 small onion, diced
  • 1 tablespoon sesame seeds
  • 1 tablespoon paprika
  • 1 fresh tomato, diced
  • 1 scallion, chopped
  • 2 zucchinis, sliced
  • Ground pepper
  • Cayenne pepper


Note: I decided to cut a part of the beef by using a part of beans. This way, you will get different source of protein and vitamins and make sure to not over eat red meat.

  1. Heat up a saucepan and cook the ground beef, garlic, and all the spices for 3-4 minutes.
  2. Add the black beans and tomato sauce and let simmer on medium/low heat for another 5 minutes or until the sauce becomes thicker.
  3. Heat up some water in a small saucepan. When it comes to a boil, put the pre sliced zucchini in water for 30-60 seconds maximum. Then remove right away.
  4. Lay some zucchini slices flat on a plate and pour some sauce on them. Keep repeating this operation for 2-3 times high. Then garnish with the chopped fresh tomato and scallions.
  5. Serve hot and enjoy!