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!

Lasagna

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.

I will double this recipe and make one for the freezer . . . if you are going to the trouble once, double it in the program!

 

Have a great Saturday!

Eric