Lasagna with Zucchini "Noodles"

Leave out the cheeses and make it strict paleo.
Photo by Stacy K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 - 1 1/2

    lbs of lean ground beef

  • 1/2

    yellow onion, chopped

  • 4

    cloves of garlic, minced

  • 28 oz can stewed diced tomatoes (drained)

  • 15 oz can tomato sauce

  • 1

    T. dried oregano

  • 1

    T. dried basil

  • salt and pepper

  • 5

    large zucchinis, sliced thin lengthwise

  • 5

    large heirloom tomatoes, sliced

  • 4

    cups spinach

  • 24

    oz Ricotta cheese (for strict Paleo, leave out)

  • 2

    cups Walnut Asparagas Pesto (use 3 cups if you don't use ricotta) - see recipe in my Sauce cookbook

  • 8

    oz shredded mozzarella cheese (for strict paleo, leave out)

Directions

In a large pan cook meat, onions, garlic and spices on medium high heat until meat is browned. Drain excess fat. Add stewed tomatoes, sauce and bring to a boil. Reduce heat and simmer for 20 minutes. Layer ingredients in a large lasagna pan (zucchini, tomatoes, spinach, ricotta, pesto, sauce - repeat another time and add one more layer of zucchini then the last bit of sauce). Top with mozzarella if desired. Cover with foil and bake at 375 F for 1 hour. Remove foil and cook until cheese is melted and browned (about 15 more minutes. Remove from oven and let stand about 15 minutes before serving.

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