December 5, 2011

Zucchini Lasagna

Comfort food is a must when you are feeling under the weather. Being a school teacher, this is too common for me in the Winter months of cold, tissues and snotty 6 year olds! I just needed something warm to eat tonight.

Zucchini lasagna

Ingredients:
2 yellow zucchini’s sliced very thin. (you can use green as well)
1 1/4 Cup Sliced Mushrooms (Optional)
1 LB. of ground meat (I used turkey tonight)
3 cloves of Garlic, minced
1 small green pepper, Chopped
1 small onion, chopped
1 can of tomato paste (6 oz.)
1 can of tomato sauce (15oz.)
1 TBS fresh parsley
1 TBS fresh basil
1 TBS oregano
Sea salt and pepper to taste

*If you are in a hurry- you can use a jar of pasta sauce rather than the last 5 ingredients. Go for one with the most natural ingredients and one that has no salt or salt listed towards the end of the ingredient list. We like Classico tomato and Basil.

1.) Brown ground meat in large skillet on medium heat, stir often.
2.) Add Peppers, onions and Garlic to the meat and allow to simmer for 5 min.
3.) Stir in tomato paste and sauce, fresh herbs and salt and pepper. Continue to stir often.
4.) Bring sauce to a light boil, remove from heat.
5.) Grease a 9″x13″ baking dish. (Paleo- use coconut oil)
6.) Place a thin layer of meat sauce (1/2 inch) in the dish.
7.) Layer Zucchini (and mushroom if desired) over sauce, and repeat, alternating layers.
8.) Cover with tin foil.
8.) Bake at 325 F for 15 minutes, remove foil, increase temperature to 350 and bake for another 15min.