Zucchini Lasagna

So this is hands down, the best lasagna I have ever eaten. And I made it all by myself. I take that back. The Mr. cut the zucchini slices for me. This culinary adventure took over two hours to complete, which is wayyyy beyond my typical time limit forΒ the kitchen. For future reference, if you ever come to the Casa di TaylorΒ for dinner and we serve this, then know that you are pretty darn terrific, because I wouldn’t make this for just anyone. πŸ™‚

P.S. This is not strict Paleo. I didn’t dare hold back on the mozzarella.

Zucchini Lasagna

What You Need:
~ 1/2 lb. ground beef
~ 1/2 lb. Italian sausage
~ 3 cloves garlic, chopped
~ 1/2 onion, chopped
~ 1 tsp. olive oil
~ sea salt and pepper
~ pinches of dry oregano, cayenne pepper, red pepper, or anything you would like to use to spice things up
~ 3 1/2 cups diced tomatoes (Take the extra time and use fresh!)
~ 2 tbsp. fresh basil, chopped
~ 3 medium zucchini
~ 1 batch of Paleo ricotta (recipe below)
~ 1 egg
~ 16 oz. mozzarella cheese, crumbled

How to Make It:
Set your oven to broil and pop in your zucchini. Let broil, turning every now and then, for about 10 minutes.

In a medium pan, brown your meat. When cooked, drain in colander to remove any fat. Add olive oil to the pan and saute the garlic and onions for about 2 minutes. Don’t forget about your zucchini in the oven. Return the meat to the pan and add the tomatoes, basil, spices, salt and pepper. Simmer for about 30 to 40 minutes or until thickened.

Meanwhile, whip up a batch of Paleo ricotta.

What You Need:
~ 1 cup cashews, covered with water and soaked for at least 2 hours
~ 1 tbsp. lemon juice
~ 1 garlic clove
~ 1/2 tsp. sea salt
~ 1 green onion, chopped
~ 1 tbsp. fresh oregano, chopped
~ 1 tbsp. fresh rosemary, chopped
~ 2 tbsp. fresh parsley, chopped
(You can also use dry spices, just reduce the amount by half.)
~ water

How to Make It:
Add all of the ingredients to the food processor, except for the water, and process. Add the H2O to the mixture a little at a time until you reach your desired consistency.

Back to the lasagna . . . . .

In a medium bowl, mix the ricotta and egg, then go ahead and preheat your oven to 350Β°.

Slice the zucchini long ways into 1/8 inch thick slices.

In a large casserole dish, spread some sauce on the bottom, then a layer of zucchini. Then spread on some of the ricotta mixture. Top with mozzarella and repeat until all of your ingredient bowls are empty. (Mine made 3 layers.) Top with a final layer of sauce and mozzarella and cover with foil.

Bake for 45 minutes, then uncover and bake for an additional 15 minutes. In an effort to not burn your mouth, salivate and let stand for about 10 minutes before diving in.

Zucchini Lasagna

(This post was originally published on our sticks or stones blog, which is no longer in publication.)

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