Paleo shopping list

ZUCCHINI LASAGNA

This uses lasagna zucchini instead of pasta. The beef, sausage, and thick tomato sauce are so satisfying in themselves that no one will be complaining. SERVES 6 TO 8

PREP TIME: 15 minutes

COOK TIME: 1 hour, 30 minutes

2 large zucchini

1 pound spicy Italian sausage

1 pound ground beef

1 onion, diced

1 small green bell pepper, diced

1 (16-ounce) can tomato sauce

1 cup tomato paste

¼ cup red wine (optional; omit if strict Paleo)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

Salt

Freshly ground black pepper

1 pound fresh mushrooms, sliced

1. Preheat the oven to 325°F.
2. Use a vegetable peeler to cut the zucchini lengthwise into small, thin sheets that resemble lasagna.
3. In a large skillet over medium heat, cook the Italian sausage for 5 to 7 minutes per side, until browned. Remove from the skillet, and set aside. Add the ground beef to the skillet, and cook for 5 minutes, using a wooden spoon to break up the beef. Add the onion and bell pepper, and continue cooking until the beef is no longer pink, about another 5 minutes.
4. Stir in the tomato sauce, tomato paste, wine (if using), basil, parsley, and oregano, and season with salt and pepper. Once the sauce begins to boil, reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat.
5. To assemble the lasagna, start by spreading half the meat sauce into the bottom of an 8-by-12-inch baking dish. Layer half the zucchini slices over the meat sauce. Add the Italian sausage and all the mushrooms. Continue layering the lasagna by adding the remaining meat sauce and zucchini sheets.
6. Cover with foil, and bake the lasagna for 45 minutes. Carefully remove the foil, raise the oven temperature to 375°F, and bake for an additional 10 to 15 minutes.
7. Remove from the oven and allow to rest for 5 minutes before slicing. Serve warm.

VARIATION 1 ZUCCHINI-SPINACH LASAGNA: Add a layer of cooked spinach to the lasagna—wash 12 ounces spinach well, quickly boil and drain it (or use precooked frozen spinach, thawed), and layer it over the Italian sausage.

VARIATION 2 PIZZA LASAGNA: Add a layer of pepperoni to the zucchini and serve with a side of sugar-free marinara sauce (Traders Joe’s marina sauce in the big green can is my favorite Paleo-friendly brand).

PREP TIP: Cook the meat and assemble the lasagna ahead of time. Store in the refrigerator and bake about 1½ hours before you’re ready to serve it.