With the Food Lovers’ Primal Palate‘s cookbook, Make it Paleo, arriving today, I was inspired to try a new recipe with what I knew I had on hand. I had a few zucchini sitting in the fridge and knew that you can make Paleo lasagna using zucchini, so I flipped to the back of the book and quickly found Lasagna!!!! I also had an eggplant and ground up some chicken for protein to make my lasagna complete! GET THE COOKBOOK! It is amazing! Can’t wait to try out more recipes!
- Ground meat (beef, pork, turkey, or chicken)
- 2 zucchini, thinly sliced lengthwise (A mandolin slicer works well)
- ½ tbsp coconut oil
- 2 chicken breasts, ground
- 4 cloves garlic, minced
- ½ red onion, diced
- 1 can all natural pasta sauce
- Italian seasoning (or basil, oregano, parsley, etc)
Thinly slice zucchini and eggplant. Lay on baking sheet, sprinkle with sea salt, and cover with paper towels. This will help to reduce the moisture. While zucchini is sweating, heat coconut oil in a skillet and then add garlic and onion, cooking until softened. Add ground meat to skillet and cook until browned. Add pasta sauce and let simmer, stirring occasionally. After approximately 30 minutes, add a little bit of sauce to the bottom of a baking dish and then layer zucchini and meat sauce until to the top of the baking dish, ending with sauce. Place in oven at 350 degrees and cook 20-30 minutes so lasagna is warmed through but zucchini is still crisp.