Paleo Lasagna

Due to popular demand, haha one person (Thanks Ryan!), here is the Paleo Lasagna I had blogged about last week.


2 lbs grass fed ground beef (Whole Foods carries or we go through Thistles and Clover)
1lb mild Italian sausage
1 red onion diced (we used 1/2 of the onion-use more depending on your taste)
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
4 zucchinis thinly sliced (for “lasagna” like noodles slice lengthwise).

In a large soup pot, saute onions and garlic in the olive oil for about 3 minutes.
Add ground beef and sausage and brown.  Drain grease from the pot, otherwise it will be to runny.
Season meat mixture with all dry ingredients.
Add drained diced tomatoes and tomato paste and mix well.
We used a regular size 8x13 baking dish for 4 zucchinis.  If you want more zucchinis, use 6 and use a larger baking dish.
In your baking dish, place a layer of sliced zucchini on the bottom and then ladle on a thick layer of the meat mixture.
Place a second layer of zucchinis and top with a final layer of the remaining meat mixture.  Cover tightly with aluminum foil and bake at 350 for 30 min.  Let sit for 10 min before serving.

It seriously so good, it's worth a try!  Enjoy!

**Recipe was pulled and modified from "Everyday Paleo" blog.
http://everydaypaleo.com/2010/02/11/paleo-lasagna/