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Hasta La Vista Pasta Lasagna

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.  

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.

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One Response

  1. We eat this a lot. The only thing I do differently, is make my own pasta sauce (all Paleo friendly), and I don’t do olives, so I admit them. Love it!

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