Yes, its been forever since I have posted a recipe, but that doesn't mean I am backing away from Paleo! I have talked to so many of our gym members recently who have been making a conscious effort to clean up their diets and center their nutrition around good quality foods - what a difference it can make! One of my new clients happens to be a Paleo enthusiast and brought me a great Zucchini Lasagna recipe that I am happy to share (warning - does include dairy). She also turned me on to a great blog written by her friend Brittany. Check out http://killitandpickit.wordpress.com/ for some fantastic recipes and great information on nutrition.
1lb ground italian sausage
1 lb ground beef (or bison, elk, deer)
1 med chopped onion
2-3 cloves of garlic minced
1 - 14oz can of tomato sauce
1 - 14oz can of diced or crushed tomatoes (partially drained)
1 tsp kosher salt
1 tsp honey
Spices (choose your own preferred flavors)
2 tbspns fresh italian parsley finely chopped
1 tbspn fresh oregano chopped or 1.5 tsp dried
2 tsp fresh basil chopped or 1 tsp dried
1 tsp fresh thyme chopped or 1/2 tsp dried
1 tsp dried fennel seed (optional)
1.5- 2bs of zucchini squash sliced and peeled
1/4 cup grated Parmesan
16 oz whole milk ricotta cheese
16 oz low moisture mozzarella grated
* If you eat dairy this recipe is for you - no dairy you may not get the full effect of the awesomeness!
brown italian sausage and ground meat & drain. add diced onions and allow to soften for 5 min. Add garlic, stir for 30 sec. incorporate tomato sauce, diced tomatoes, mushrooms, salt, and italian seasonings with meat. Reduce heat and allow to simmer for about 15 min. Slice zucchini into thin horizontal sheets similar to lasagna pasta. lay out and pat dry on paper towels and set aside.
Combine cheeses and eggs in bowl
Preheat oven to 375
Assemble in a 13x9 glass baking dish combining 1/3 of each ingredients as follows:
repeat 2 more times
bake 45 min or until bubbly throughout and cheese is dark golden brown. Rest for 10 min before slicing.