Tuesday, March 4, 2014

Zucchini Lasagna Recipe

Hope you enjoy this Zucchini Lasagna. For more recipes like this, motivation and support join our Epxbody Support group and on my blog at Please try, like and Share.

Serves: 4



  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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