Zucchini Lasagna

So the other night I knew I would be starting orientation for MY NEW JOB. I made a note about that in yesterday's post. Anyway, so I wanted something with leftovers. Lasagna came to mind. Instead of pasta, you use zucchini. If you like lasagna and zucchini, you will love this!

PREP: 15-20 minutes

Cook Time: 40 minutes

Total: 55 – 60 minutes

INGREDIENTS

• 2 lbs grass fed ground beef
• 1lb mild Italian sausage (we used Italian sausage rope)
• 5 - 6 zucchinis (I used a knife to cut rounds- you can slice long ways if you want)
• 1 onion diced
• 4 cloves crushed garlic
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1/2 tsp sea salt
• 2 tbsp coconut oil (or olive oil)
• 1 can (28 oz) of diced tomatoes draine
• 1 small can (6 oz) of tomato paste
• 1 can black olives sliced (optional - I left these out)

DIRECTIONS

• Preheat
 oven
 to 
350
 degrees 
• Ina large pan, sauté the onions and garlic in the oil for about 3 minutes
• Add the ground beef and sausage until 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
• Next, 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

 Enjoy!!