I’m typing this post as I’m getting ready to head out the door to leave for Nashville! I’m going down for the weekend to watch my cousin Ashley play in a volleyball tournament and I’m so excited! So this post will be short and sweet 🙂
Last night, my mom and I made paleo lasagna for dinner and it was delicious! We adapted the recipe from Make it Paleo by Bill Staley and Hayley Mason. We followed it pretty closely but ended up making some of our own tweeks! So here it is:
Paleo Zucchini and Mushroom Lasagna
1 lb ground beef (could use turkey or chicken if you wanted)
3 cloves minced garlic
1 small onion, chopped
1 small green pepper, chopped
6 oz tomato paste (no salt added)
2 15 oz cans tomato sauce (no salt added)
1 tbsp fresh parsley
1 tbsp basil
1 tbsp oregano
salt & pepper to taste
2 zucchini, thinly sliced (I sliced ours longways, but either way would work!)
2 cups musrooms, sliced
Brown beef in large pot on medium heat and stir frequently.
Add garlic, onion, and green pepper and continue to cook for 5 minutes.
Stir in tomato sauce and paste.
Add in herbs, salt and pepper, while continuing to stir.
After you bring the sauce to a boil, remove it from heat.
Place a thin layer of the sauce in a large baking dish. Then, layer the zucchini and mushrooms over the sauce, repeating this process until both are gone.
Cover the dish with foil and bake at 325 for 15 minutes. Then, remove the foil and continue baking at 350 for another 15 minutes.
Since there are no noodles, this dish obviously doesn’t have the same form as regular lasagna, so don’t be worried if it seems like it’s falling apart when you serve it! It might not look the prettiest, but it definitely tastes amazing!
Happy Thursday everyone!