Who says lasagna has to have pasta? This great recipe from the Everyday Paleo cookbook is just as satisfying as its gluten laden counterpart and reheats beautifully. A mandolin slicer is key for slicing the zucchini evenly. You are free to make your own pasta sauce if you want, but here is one to consider.
Last Saturday I made the meatballs — finished off the last two last night. They were — as my brother says, “DELISH.” Going to make those again, but today would be too soon. Here is today’s!
1 lb grass fed ground beef
1 lb mild Italian sausage (can use chicken sausage also)
1 red onion diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil or 1/2 cup fresh basil, chopped
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 Tbl. black pepper
2 tbsp olive oil
1 – 14 1/2 ounce can of diced tomatoes drained
1 small can of tomato paste
1 cup organic black olives sliced
6 zucchinis thinly sliced with a mandolin slicer.
Preheat oven to 350 degrees.
In a large soup pot saute onions and garlic in the olive oil for about 3 minutes. Add ground beef and sausage and brown. Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 30 min. Let sit for 10 min before slicing and serving.
Have a great Saturday!