Zucchini Lasagna

Source: www.primalpalate.com
Course: Dinner
Preperation time: 10min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Onion, Chopped 0 0 0 0 0 0 0 0
1 1/4 cup(s) Mushroom(s), Sliced 0 0 0 0 0 0 0 0
1 cup Green Bell Pepper, Chopped 0 0 0 0 0 0 0 0
1 Pound Ground Beef 0 0 0 0 0 0 0 0
3 Fresh Garlic Clove, Minced 0 0 0 0 0 0 0 0
6 6 ounces Tomato Paste 0 0 0 0 0 0 0 0
15 12 Ounce(s) Tomato Sauce(s) 0 0 0 0 0 0 0 0
1 Tablespoon Fresh Basil 0 0 0 0 0 0 0 0
1 Tablespoon Parsley 0 0 0 0 0 0 0 0
1 Tablespoon Fresh Oregano 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 Medium Zucchini, Thinly Sliced 0 0 0 0 0 0 0 0
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Instructions

  1. Brown the ground beef in a large pot over medium heat, stirring frequently.
  2. Add in garlic, onion and green pepper, and continue to sauté 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 light 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 the sauce in the baking dish.
  8. Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini and mushrooms.
  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 and mushrooms will release water upon cooking, with that in mind, the sauce for this recipe is thicker than would be expected. The addition of a second can of tomato sauce to the recipe is fine if you prefer a sauce that is not as thick.

Visit www.primalpalate.com for the full instructions.

Notes


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