Hi guys,
After the last Paleo Potluck, I had a few people who were interested in the recipe for my wife’s Paleo lasagna. If you have been missing your Italian food fixes since starting our Paleo challenge, here is a great way to get all of your favorite Italian flavors without all the processed junk noodles and non-paleo badness:
Ingredients
Enough zucchini to spread 2 layers of “noodles” in your baking dish (varies depending on size of the squash)
1 medium size onion
1 small can sliced green olives
2 container pre-chopped mushrooms
1 28oz can San Marzano tomatoes (diced or puree depending on how you like your sauce)
1 small can tomato paste
2 packages of sausage (I like to use the following from trader joes: 1 package mild pork sausage, 1 package Sicilian chicken sausage)
Directions
Prior to starting: chop onions, wash and slice zucchini to resemble ‘lasagna’ noodles. If you’re feeling ambitious or have extra time, you can grill the zucchini in a grill pan to get the char marks and add extra flavor- just fine without that though! Preheat oven at 375`
Cut sausage out of casing and place in a pan large enough to brown the sausage + add the tomatoes. Break up sausage into little pieces as it cooks, eventually adding the tomatoes and tomato paste. Let simmer/reduce to a thick, although still saucy consistency.
In a separate pan, sauté onions and mushrooms. As they continue to brown and cook down, add the small can of olives. Turn heat off and let sit.
Now it’s assembly time! This should be familiar to you- alternate layers of sauce, zucchini, and the mushroom/onion/olive mix. Place in the oven and cook between 20-25min, depending on your oven. Let cool and serve- as one friend said…it taste like all the yummy pizza toppings baked in a dish!
