Zucchini Lasagna
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 299 |
| Fat: | 8 g |
| Carbohydrates: | 25 g |
| Protein: | 31 g |
| Calculated per serving. | |
Our recipe for lasagne avoids conventional wheat-based noodles, using instead some thinly sliced zucchini. This simple substitution makes all the difference in this dish, contributing even more flavor to a favorite of many. For a primal twist, you could even add a little cheese!
Serves: 4
Serves: 4
Ingredients
- 1 lb 1 lb Ground Beef
- 1 cup 1 cup Green Bell Peppers, chopped
- 1 cup 1 cup Onion, chopped
- 1 Tbsp 1 Tbsp Fresh Basil
- 1 Tbsp 1 Tbsp Parsley
- 1 Tbsp 1 Tbsp Fresh Oregano, or dried
- 1 1 Zucchini, sliced thinly
- 1 1/4 cup 1 1/4 cup Mushrooms, sliced
- 15 oz 15 oz Tomato Sauce, no salt added
- 3 cloves 3 cloves Garlic, minced
- 6 oz 6 oz Tomato Paste, no salt added
- 1 tsp 1 tsp Salt and Pepper, to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Brown the ground beef in a large pot over medium heat, stirring frequently.
- Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
- Stir in tomato paste and tomato sauce.
- Add in parsley, basil, oregano, salt and pepper, continue to stir.
- Bring sauce to a light boil, then remove from heat.
- Grease a 9" x 13" baking dish with coconut oil.
- Place a thin layer (1/2 inch) of the sauce in the baking dish.
- Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini and mushrooms.
- Bake lasagne at 325°F for 15 minutes, covered with foil.
- 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.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
I made this for dinner last night and it was absolutely fabulous! Not only is it incredibly tasty but amazingly easy to make. I ended up making it with ground turkey instead of ground beef since I only had ground turkey on hand. It will definitely be gracing the menu frequently in my house!
What a great weeknight recipe. I added some crushed red chili peppers for some heat, delish!
So easy to make and tasted great! We make this regularly at our house and you can make a lot of different variations.
We aren’t huge mushroom eaters. Do you think I can just remove them from the list, or should I sub eggplant or something else?