August 20, 2011

Recipe: Hasta La Vista Pasta Lasagna

With our garden overflowing with zucchini, we are always looking for new, healthy recipes that use this versatile vegetable.

In the cookbook Everyday Paleo by Sarah Fragoso she has a great recipe for pasta-free lasagna, using zucchini instead. It turned out great! (We also added some green onions from our garden.)
    Picture from Everyday Paleo
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp. extra-virgin olive oil
  • 1 pound ground beef
  • 1 pound mild Italian sausage (we used turkey burger instead because we already had it)
  • 2 tb. dried oregano
  • 1/2 cup fresh basil, chopped
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. sea salt
  • 1/2 tbsp. black pepper
  • 1 (14 1/2-ounce) can diced tomatoes, juices drained
  • 1 (6-ounce) can tomato paste
  • 5 - 6 zucchinis, thinly sliced long way with a mandolin slicer (we did this by hand, as we don't have a mandolin)
  • 1 cup sliced black olives
Preheat oven to 350 degrees. In a large soup pot sauté the onions and garlic in the extra-virgin olive oil for about 3 minutes. Add the ground beef and sausage (or turkey as we used), and brown.

Season the meat mixture with all of the dry ingredients, add the drained diced tomatoes and tomato paste, and mix well.

In a 9 x 11 glass baking dish place a layer of sliced zucchini, making sure to overlap the long slices, 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 bake for 30 minutes. Let the lasagna sit for 10 minutes before slicing and serving.


For more recipes from Everyday Paleo, visit

Click here to see Kehres Health recipes.

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