I’m not going to lie this recipe surprised me…A LOT! Usually, I choose my recipes for these posts because I am in the mood for something or have been wanting to try something. This was not the case with this recipe. I choose the Zucchini Lasagna mostly because I thought it was quite different and original. To my very pleasant surprise I was blown away by the amazing taste! This is certainly a recipe I will be making again & again. I’m sure you will too!
Zucchini Lasagna
Ingredients:
- 1 lb Ground Beef
- 1 Green bell peppers, chopped (I used red because I don’t like green!)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh basil
- 1 tbsp parsley
- 1 tbsp oregano
- 1 zucchini, sliced thinly (I used 2 since they were smaller and used a vegetable peeler to slice thinly, this was very helpful)
- 1 1/4 cup mushrooms, sliced
- 15 oz tomato sauce, no salt added
- 6 oz tomato paste, no salt added
- Salt & pepper, to taste
Instructions:
- Brown the ground beef in a large pan over medium heat, stirring frequently.
- Add in garlic, onion and bell pepper and continue to saute for 5 minutes.
- Stir in tomato paste and sauce.
- Add in parsley, basil, oregano, salt & pepper, continue to stir.
- Bring sauce to a light boil, then remove from heat.
- Grease a 9″x13″ baking dish with coconut oil.
- Place a thin layer of sauce in the baking dish.
- Layer zucchini and mushrooms over sauce and repeat alternating layering the sauce then zucchini and mushrooms.
- Bake lasagna at 325° F for 15 minutes, covered with foil.
- After 15 minutes, remove foil, increase temperature to 350° F and bake for an additional 15 minutes.
Be sure to order your copy of Make it Paleo today from Amazon! While you’re there check out Bill & Hayley’s new book Gather: The Art of Paleo Entertaining available for pre-order NOW!
The post Make it Paleo: The Experience – Zucchini Lasagna appeared first on LIVEtheFIT.