Lasagna with Zucchini "Noodles"

Servings: 8 servings

Leave out the cheeses and make it strict paleo.



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.