Lasagna with Zucchinis

Lasagna with Zucchinis

9 x 11 glass baking dish

6 zucchinis, thinly sliced the long way with a mandolin slicer (or I sliced them myself)

4 garlic cloves, minced

2 tbsp. extra virgin olive oil

2 lbs of Grass fed beef

2 cups of diced roma tomatoes

1 (6 ounce) can of organic tomato paste

2 tbsp. dried oregano

½ cup of fresh basil, chopped

½ tsp cayenne pepper

½ tsp of pink Himalayan salt

½ tbsp. black pepper

Preheat oven to 350 degrees.

In a large pot, saute the onions and garlic in the extra-virgin olive oil for 3 minutes.

Add the ground beef and brown.

Add the diced roma tomatoes, tomato paste and the dry ingredients and mix well.

Start layering your glass dish with your first zucchini layer.  You can overlap the zucchini slices-a helper is always useful!

Layer some of the meat over the zucchini layer.  Continue to layer meat and zucchini slices ending with the meat as the top and final layer.  Cover tightly with foil and bake for 30 minutes.

Remove from the oven and add your cheese of choice (optional).

By Brooke Thomas

Donna’s Tip:  A Lasagna dish made with Zucchini instead of noodles, could use goat cheese.

Also a substitute cheese macaroni with saute cabbage.