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