I’m eating as I write this. It’s really good. The zucchini shows its versatility in this dish. If we can use it for spaghetti, why not lasagna? To achieve the uniform, lasagna-like ribbons, I cut the zucchini with a cheese slicer, not unlike this one. Since the meat gets cooked in the sauce, there is technically no need to bake this. I just baked it to soften up the zucchini a tiny bit. This is soooo delicious and you don’t need a lot to get satisfied. I love how real food fills you up and keeps you full!!!!! Hope you enjoy!
Paleo Zucchini Lasagna (makes one roughly 8″x8″ lasagna)
- About .5 lbs of ground meat (I used a super lean ground beef and did not need to use additional fat. If you choose to use ground turkey, you may need to add some fat)
- 1 package of sliced mushrooms (I was a little lazy today)
- Celery, diced (I used about 1-2 sticks from the stalk)
- Half a bell pepper, diced
- About half a carrot, julienned
- About 1 big handful of fresh spinach leaves
- 2 medium-large zucchinis, sliced into lasagna-like strips and patted dry
- 1 package of diced/chopped tomatoes (I used Pomi chopped tomatoes-26.56 oz available at Sprouts)
- Fresh basil (I just tore it)
- Seasonings to taste: Salt, pepper, garlic powder, onion powder, Italian seasonings, paprika, oregano, cayenne pepper
Preheat oven to 350 degrees F.
Heat a large pan. Add your meat with some seasonings (season as you go!). Add your veggies, saute and season.
Add your diced tomatoes with the liquid. Add basil and allow to simmer. The sauce will reduce. Get as much water/liquid cooked out as possible. Check for seasonings.
While that’s simmering, begin to layer your sliced zucchini in your dish.
Begin to ladle your meat and veggie mixture onto your noodles. Layer, ladle, repeat as necessary.
Bake for about 20 minutes.