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ZUCCHINI LASAGNA – zucchini lasagna
Stav Kogan

ZUCCHINI LASAGNA

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large zucchini
  • 1 lb spicy Italian sausage
  • 1 lb 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 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 1 lb fresh mushrooms, sliced
  • Use a vegetable peeler to cut the zucchini lengthwise into small, thin sheets that resemble lasagna.
  • 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.

Method
 

  1. Preheat the oven to 325°F.
  2. In a large skillet over medium heat, cook the Italian sausage for 5 to 7 minutes per side, until browned.
  3. Remove from the skillet, and set aside.
  4. Add the ground beef to the skillet, and cook for 5 minutes, using a wooden spoon to break up the beef.
  5. Add the onion and bell pepper, and continue cooking until the beef is no longer pink, about another 5 minutes.
  6. Stir in the tomato sauce, tomato paste, wine (if using), basil, parsley, and oregano, and season with salt and pepper.
  7. Once the sauce begins to boil, reduce the heat and simmer for 20 minutes, stirring frequently.
  8. Remove from the heat.
  9. 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.
  10. Remove from the oven and allow to rest for 5 minutes before slicing.
  11. Serve warm.

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