Zucchini Lasagna

By • August 25, 2015 0 Comments

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Author Notes: Our recipe for lasagne avoids conventional wheat-based noodles, using instead some thinly sliced zucchini. This simple substitution makes all the difference in this dish, contributing even more flavor to a favorite of many. For a primal twist, you could even add a little cheese!Primal Palate

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Serves 4

  • 1 pound Ground Beef
  • 1 cup Green Bell Peppers, chopped
  • 1 cup Onion, chopped
  • 1 tablespoon fresh Basil
  • 1 tablespoon Parsley
  • 1 tablespoon fresh Oregano, or dried
  • 1 Zucchini, sliced thinly
  • 1 1/4 cups white, raw Mushrooms, sliced
  • 15 ounces Tomato Sauce, no salt added
  • 3 cloves Garlic, minced
  • 6 ounces Tomato Paste, no salt added
  • 1 teaspoon Salt and Pepper, to taste
  1. Brown the ground beef in a large pot over medium heat, stirring frequently.
  2. Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
  3. Stir in tomato paste and tomato sauce.
  4. Add in parsley, basil, oregano, salt and pepper, continue to stir.
  5. Bring sauce to a light boil, then remove from heat.
  6. Grease a 9" x 13" baking dish with coconut oil.
  7. Place a thin layer (1/2 inch) of the sauce in the baking dish.
  8. Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini and mushrooms.
  9. Bake lasagna at 325°F for 15 minutes, covered with foil.
  10. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.

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