This Whole30 compliant Paleo zucchini lasagna is a delicious way to use up zucchini in your garden! Skip the bloat and enjoy this real food lasagna recipe!
2zucchini, ends removed and thinly sliced into lengthwise strips
Instructions
Heat a large, deep skillet over medium heat. Once hot add in beef and Italian sausage. Break into small bits and cook, stirring occasionally, until browned, about 10-12 minutes. While the meat is cooking, chop up onion, bell pepper, garlic, basil, parsley and oregano.
When the meat is browned, add in the onion, bell pepper and garlic. Continue to sauté until onions and peppers soften, about 5-6 minutes.
Stir in tomato paste and marinara sauce and add in basil, parsley and oregano. Taste sauce and season with any additional salt and pepper as desired. Bring sauce to a quick boil and then remove from heat.
Preheat oven to 350 degrees Fahrenheit and grease a 9" x 13" baking dish with butter or ghee. Cut up zucchini and mushrooms as noted.
Place a thin layer (1/2 inch) of the sauce in the baking dish.
Layer zucchini and mushrooms over sauce, and repeat, alternating the layering of sauce, zucchini and mushrooms.
Place in the oven and bake for 30 minutes.
Remove, cut into pieces and serve.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.