Pasta-less Lasagna

Prep time: 20 min

Cook time 45-60 min

Servings: 6-8

We usually call this dish Paleo Lasagna in our home but since we like a little cheese on top I renamed it. This is one of my favorites, and a great way to get 7 different veggies in one serving. I make more than one batch of the meat at a time and freeze it for another day.

2 lbs ground beef or ground turkey

1/2 lb Italian sausage (casing removed)

1/2 red onion, diced

6 cloves garlic, miced

6 large basil leaves, chopped

2 tbsp oregano

1/2 tsp sea salt

1 tsp black pepper

1 cup kale, chopped

1 cup spinach, chopped

1-2 C Nomato Sauce

2-3 zucchini, sliced with mandolin slicer

1 can black olives, diced

mozzarella cheese (optional)

1. Pre-heat oven to 350. Brown the ground beef/turkey and Italian sausage on medium heat. Cook onions, garlic, and basil with the meat.
2. Drain the meat and add oregano, sea salt, and black pepper.
3. If you have picky eaters blend the vegetables together and then put the vegetable puree in with the meat. Or you can dice and chop them as specified above. Do not puree the spinach, it will change the color of the sauce.
4. Mix in Nomato sauce and simmer on low heat.
5. Slice zucchini lengthwise with a mandolin slicer and chop black olives.
6. Layer bottom of a 9×13 oven safe dish with zucchini slices, meat, olives, then layer again zucchini, meat, olives, and cheese if desired.
7. Cover with foil and cook for 30-45 minutes.