Zucchini Lasagna Recipe

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Serves: 4

Ingredients

• 1 lb Ground Beef
• 1 cup Green Bell Peppers, chopped
• 1 cup Onion, chopped
• 1 Tbsp Basil, fresh
• 1 Tbsp Parsley
• 1 Tbsp Oregano, fresh, or dried
• 1 Zucchini, sliced thinly
• 1 1/4 cup Mushrooms, white, raw, sliced
• 15 oz Tomato Sauce, no salt added
• 3 cloves Garlic, minced
• 6 oz Tomato Paste, no salt added
• 1 tsp Salt and Pepper, to taste

Process

1. Brown the ground beef in a large pot over medium heat, stirring frequently.
2. Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
3. Stir in tomato paste and tomato sauce.
4. Add in parsley, basil, oregano, salt and pepper, continue to stir.
5. Bring sauce to a light boil, then remove from heat.
6. Grease a 9" x 13" baking dish with coconut oil.
7. Place a thin layer (1/2 inch) of the sauce in the baking dish.
8. Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini and mushrooms.
9. Bake lasagne at 325°F for 15 minutes, covered with foil.
10. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.

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