This is one of my “go to” recipes with a Paleo twist. Your taste buds will never know the difference and your body will thank you.
Zucchini Lasagna
Group 1
1 pound extra lean ground beef
1 pound ground pork
1 Tablespoon Parsley
1 Tablespoon Basil
1 Clove of minced garlic (can substitute 2 Tablespoons of minced garlic)
28 oz of Tomato Puree
16 oz. can of Tomato Paste
Group 2
18 oz. of Ricotta Cheese
8 oz. grated Parmesan Cheese
2 beaten eggs
2 Tablespoons of Parsley
16 oz. grated Mozzarella Cheese
Zucchini cut into very thin strips
1 teaspoon of salt
Sprinkle the salt on the zucchini and place in a colander for 30 minutes. This will take the moisture from the zucchini.
Start with group 1. Brown the ground beef and ground pork until thoroughly cooked. Drain and add the rest of Group 1 to the pan with the meat and simmer on low heat.
Preheat oven to 350 degrees.
Move to group 2. Add the Parsley, Ricotta Cheese and Parmesan Cheese to the beaten eggs. Keep the Mozzarella cheese separate.
Spray a 9 X 13 inch glass dish with Olive Oil to prevent sticking. layer one half of the zucchini on the bottom of the pan. Spread one half of Group 2 onto the zucchini, place one half of the mozzarella cheese on top of group 2 and top with one half of Group 1. Repeat this process ending with Group 1 (the sauce mixture) on top.
Place in the preheated oven and bake for 50 minutes. When you remove this from the oven allow it to set for at least 10 minutes before you cut it. I made this up the day before, refrigerated it overnight and it was wonderful the next day.
Enjoy and let me know your thoughts on this. Also, any good suggestions for a Maondolin?
Until next time…From our Butcher Block to your Table.
