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!
- 1 lb 1 lb 1 lb Ground Beef
- 1 cup 1 cup 1 cup Green Bell Peppers, chopped
- 1 cup 1 cup 1 cup Onion, chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Basil, fresh
- 1 Tbsp 1 Tbsp 1 Tbsp Parsley
- 1 Tbsp 1 Tbsp 1 Tbsp Oregano, fresh, or dried
- 1 1 1 Zucchini, sliced thinly
- 1 1/4 cup 1 1/4 cup 1 1/4 cup Mushrooms, white, raw, sliced
- 15 oz 15 oz 15 oz Tomato Sauce, no salt added
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 6 oz 6 oz 6 oz Tomato Paste, no salt added
- 1 tsp 1 tsp 1 tsp Salt and Pepper, to taste
- 2 tsp 2 tsp 2 tsp Primal Palate Garlic & Herb Seasoning, (sub: 1/2 tsp salt, 1/2 tsp pepper)
- Lasagna (Cappello's), (Pasta Alternative) Buy your lasagna sheets from our friends at Cappello's
- 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.
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.
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