Recipe - Zucchini Lasagne

This is a paleo recipe so it avoids the usual wheat-based noodles, using instead some thinly sliced zucchini. We all loved it, even my three year old! Try it for yourself and your family and let me know your thoughts.

Ingredients:

• 1 lb ground beef
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 small green pepper, chopped
• 6 oz tomato paste, no salt
• 15 oz tomato sauce, no salt added
• 1 tbsp fresh parsley
• 1 tbsp basil
• 1 tbsp oregano
• Salt and pepper to taste
• 1 zucchini, sliced thinly

Prep Time: 10 minutes
Cook Time: 35-45 minutes
Serves: 2 (approx)

Directions:

1. Brown the ground beef in a large pot over medium heat, stirring frequently.
2. Add in garlic, onion, green pepper, and continue to saute 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 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 sauce in the baking dish.
8. Layer zucchini over sauce, and repeat, alternating layering of sauce, then zucchini.
9. Bake lasagne 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.

Notes:
The zucchini will release water while cooking so the sauce for this recipe is thicker than would be expected. If you prefer a sauce that is not as thick add a second can of tomato sauce to the recipe.