Modified from: http://www.primalpalate.com/paleo-recipe/zucchini-lasagna/
I was too busy entertaining to snap a photo, but I made my first ever attempt at zucchini lasagna over the weekend, and it got pretty rave reviews, at least from the grown-ups around the table! The original recipe was paleo, and thus didn’t include cheese, but since I’m more about unprocessed, organic, and grain-free, plus lucky enough not to have a lactose intolerance, I loaded on the cheese. The meat sauce itself was very tasty though, so this would still be good without it. *ETA: I’ve started making this with ground turkey to make it even healthier, and it’s just as good! Also started using cottage cheese and an egg white for the first layer of cheese…separate recipe coming soon…
1 lb grass-fed ground beef
1 medium organic onion, chopped
3 cloves organic garlic, minced
6 oz organic tomato Paste, no salt added
15 oz organic tomato Sauce, no salt added
1 tbsp fresh or dried Basil
1 tbsp fresh or dried Oregano
1 tbsp Parsley
Salt and pepper, to taste
1-2 organic zucchini/green squash, sliced thinly
1-2 packages organic shredded mozzarella cheese
Brown the ground beef in a large pan over medium heat, stirring frequently. Add onion and garlic. Continue to cook for 5 minutes. Stir in tomato paste and tomato sauce. Add seasonings and continue to stir, then bring to a light boil, and remove from heat.
Grease a 9″x13″ baking dish with coconut oil and place a thin layer (1/2 inch) of the meat sauce in the baking dish.
Layer zucchini over sauce, then layer with meat sauce and a thin layer cheese. Repeat for another layer, covering top layer entirely with cheese. (Slices of provolone cheese would also be delicious!)
Cover with foil and bake at 325°F for 15 minutes, then remove foil and increase temperature to 350°F. Bake for an additional 15 minutes, then remove and let set for 5-10 minutes before slicing.