My friend Christina, submitted the recipe for the awesome walnut red pepper dip that I introduced in my Super Bowl blog, also sent me a recipe for paleo lasagna. I revised her recipe based on the ingredients I had on hand and this is what I came up with . This was a big hit with my family and I hope you all enjoy it as well:
Lasagna
2 lbs grass fed ground beef
1lb mild Italian sausage (I used Sicilian chicken sausage from Trader Joe’s)
1 red onion diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1/2 tsp sea salt
2 tbsp olive oil
1 28 ounce can of diced tomatoes drained
1 small can of tomato paste
1cup organic black olives sliced
6 zucchinis thinly sliced(I used my slicer blade in the food processor for thin, even zucchini rounds – for more “lasagna” like noodles slice lengthwise with a mandolin slicer).
In a large soup pot saute onions and garlic in the olive oil for about 3 minutes. Add ground beef and sausage and brown. Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 30 min. Let sit for 10 min before serving.
