Saturday, July 27, 2013

Paleo Zucchini Lasagna

1 very large Zucchini or 2 or 3 medium Zucchini
2 pounds ground beef or turkey or 1 pound ground beef and 1 pound ground sausage or turkey sausage
1 green bell pepper chopped
1 onion chopped
2 cups sliced and washed mushrooms
1 15 oz can organic no salt added tomato sauce
1 15 oz can organic no salt added diced tomatoes drained well
1 6 oz organic tomato paste
1 large handful spinach rinsed and patted dry
Optional- 1 package Daiya shredded mozzarella cheese, it is dairy, soy and casein free

Here you will adjust to your personal taste, more or less of any seasoning will still taste yummy

1 Tbsp Garlic Powder
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp Thyme
1 Tbsp Rosemary
1 Tbsp Marjoram

If you do not have a liking for any of these seasonings, just reduce the amount or omit and add more of the others. 


Preheat oven to 350

Grease a large skillet
Brown the meat with the bell pepper and onions, drain, and pour the meat back into the skillet
Add sauce, tomatoes, paste and seasonings, stir on medium heat
Taste and adjust all seasonings as needed
Turn the heat off

Slice the ends off of the zucchini, and then slice lengthwise into strips to resemble lasagna noodles
(keep them thin)

Spray generously a 13 x 9 inch glass dish
Layer half the meat, zucchini, mushrooms, spinach, zucchini, then the rest of the meat on top

Bake at 350 for 40 minutes, with a fork check to see if the zucchini is tender and the sauce is bubbling, if so, spread the cheese over the top and bake until the cheese is melted.  About 10 more minutes but check at 5 so the cheese does not burn.  If the zucchini is not tender when you check it, bake for another 5-10 minutes before adding the cheese.

Let it sit for a couple minutes.  When you cut into it, it there will be a lot of liquid in the bottom of the dish from the zucchini and mushrooms.  They create a lot of liquid as they cook.  It will still stay together and will not mess up the recipe.  There is no way to avoid this.  My only tip is to drain diced tomatoes well, pat spinach and mushrooms dry after washing them and drain the browned meat, onions and peppers well.

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