Lasagna

Okay, another GREAT recipe from the cookbook Make It Paleo from the folks at THIS SITE.  Seriously, you gotta check out the site.

This totally took care of any lasagna craving I had.  I grated some mozzarella cheese on mine and the kids.  Hubs' was plain.

The picture looks pretty terrible.  In fact, I debated putting it on, but I had to.  I almost forgot to snap one, so this was after I fixed the kids plates.  Yes, I took them straight out of the middle so they could have half with cheese, 1/2 without.  Random, I know.

The original recipe is this:
Ingredients: 
2 zucchini's sliced very thin. 
1 1/4 Cup Sliced Mushrooms 
1 LB. of ground beef
3 cloves of Garlic, minced
1 small green pepper, Chopped
1 small onion, chopped
1 can of tomato paste (6 oz.)
1 can of tomato sauce (15oz.)
1 TBS fresh parsley
1 TBS fresh basil
1 TBS oregano
Sea salt and pepper to taste

*If you are in a hurry- you can use a jar of pasta sauce rather than the last 5 ingredients. Go for one with the most natural ingredients and one that has no salt or salt listed towards the end of the ingredient list. We like Classico tomato and Basil. 

1.) Brown ground meat in large skillet on medium heat, stir often. 
2.) Add Peppers, onions and Garlic to the meat and allow to simmer for 5 min. 
3.) Stir in tomato paste and sauce, fresh herbs and salt and pepper. Continue to stir often. 
4.) Bring sauce to a light boil, remove from heat.
5.) Grease a 9"x13" baking dish. (Paleo- use coconut oil)
6.) Place a thin layer of meat sauce (1/2 inch) in the dish.
7.) Layer Zucchini over sauce, the mushrooms, and repeat, alternating layers. 
8.) Cover with tin foil.
8.) Bake at 325 F for 15 minutes, remove foil, increase temperature to 350 and bake for another 15min.



I used Italian sausage instead of ground beef, it was a great substitution.  I also used yellow squash.  2 big squash provided enough for me to nearly double the recipe.  I also cheated and used dried herbs.  


Happy eating!