Dr Ekberg's Zucchini Lasagna

Super-fast meal dinner or lunch for two people that is surprisingly very yummy.

Dairy free (whey free option), sugar free, gluten free


Dr. Ekberg

  • 1/2 large or 2 small Zucchini
  • 70 grams Pine nuts (cashew,macadamia, or just walnuts are substitutes)
  • 70 grams Walnuts (cashew,macadamia, or just walnuts are substitutes)
  • 1 pound of Spaghetti sauce
  • 0.08 pounds (36 grams) Nutritional yeast
  • 1 clove garlic (optional)
  • 70 grams Olive oil (70 grams is the little scoop behind the left of the zucchini)
  • Salt (about 10 shakes with a salt shaker)



  1. Blend nuts, garlic, olive oil, and salt in a blender
  2. Set chunky nut butter to the side
  3. Slice zucchini into long thin slices about 1/8 inch thick
    (meat slicer makes excellent slices if you want to be exact, but it doesn't have to be)
  4. Get some spaghetti from your freezer or canned spaghetti sauce
     (if you are using sauce from a can: heat it up)
  5. Open container of nutritional yeast


  1. Set out two dinner plates
  2. Place a zucchini slice on plate (one if large, two if small)
  3. Scoop two big spoonful of nut butter on each zucchini
  4. Spread nut butter
  5. Scoop two spoons of spaghetti sauce over the nut butter layer
  6. Sprinkle 3 big pinches of nutriontial yeast over spaghetti sauce
  7. Spread spaghetti sauce
  8. Repeat zucchini, nut butter, spaghetti, nutritional yeast layering for two more times