Spanish Paleo Lasagna

By Tonya_Speed

Ingredients

• 1 pound extra-lean ground beef
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• Sea salt and freshly ground black pepper, to taste
• 1 cup Paleo marinara sauce
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup sliced black olives
• 1/2 cup diced sun-dried tomatoes
• 3 cups arugula

Preparation

Step 1

Preheat oven to 400 degrees.

In a large bowl, place first 9 ingredients (ground beef through black pepper). Using your very clean hands, blend well. Press mixture evenly into a 9- x 13-inch baking pan coated with olive oil and bake for 15 minutes or until beef has browned on the outside and is cooked through.

Remove from oven, draining off excess fat. Spread marinara sauce, artichokes, olives and sun-dried tomatoes in even layers over the meat. Return to the oven and bake for 5 to 8 minutes or until sauce has set and toppings have softened. Remove from oven, top immediately with arugula then and serve.