This recipe comes from The Paleo Recipe Book with a few tweaks from me. I was craving lasagna so figured I would give this a try. My 7-year-old said this was one of her favorite meals and my son asked if I would make it again soon. It paired beautifully with mixed greens (the kids had romaine) and balsamic vinagrette dressing. My husband liked the dressing so much he poured some over his main dish :).
We honestly did not miss the noodles or the cheese. This was a wholesome, fulfilling dish. I chose to peel the zucchini, this is not necessary, just my personal preference. You will be surprised at how much 1/2 tsp of cayenne pepper will spice this dish up. If you are serving people who don’t care for spicy, you can omit the cayenne or reduce it to 1/4 tsp. My kids thought it was spicy but still ate and enjoyed it. I was happy because it forced them to drink a lot of water :).
When purchasing your tomato paste, make sure the bottle is made of glass or that the can is produced without BPA. We use Bionaturae Organic Tomato Paste, the cans are lined with clear, protective lining and are lead free. When we use diced tomatoes, we purchase Muir Glen Organic Diced Tomatoes, No Salt because the lining of their cans are produced without BPA. “The resin linings of tin cans contain bisphenol-A, or BPA, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Studies show that the BPA in most people’s bodies exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. You can get 50 micrograms of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young. Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Eden Organic and Bionaturae. You can also get several types in Tetra Pak boxes, such as Trader Joe’s and Pomi.” (Source)
The Breast Cancer Fund and Silent Spring Institute found that BPA levels in families who ate fresh instead of canned or plastic-packaged food for THREE days dropped by 60%!
Lasagna with Zucchini Noodles
2 lb ground beef
1 lb Italian sausage, casing removed
1 onion, diced
4 cloves garlic, minced
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1 can (28 oz.) diced tomatoes, drained
1 can tomato paste
1 cup black olives, pitted and sliced (optional)
4 zucchinis, sliced to form noodle-like ribbons
Extra Virgin Olive Oil
Himalayan pink salt and freshly ground black pepper
1. Preheat your oven to 350 F.
2. Heat a pot over a medium heat and cook the onion and garlic in olive oil until the onion starts to lose its color, about 3 minutes.
3. Add the ground beef as well as the sausage meat and cook until just cooked through and browned.
4. Season the mixture to taste with Himalayan pink salt and freshly ground black pepper and add the dried oregano, dried basil and cayenne pepper.
5. Add the diced tomatoes and the tomato paste and mix everything well to combine.
6. Line the bottom of a baking dish with zucchini noodles placed side by side and top off with half the meat and tomato mixture. Sprinkle half the black olives over.
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~ “There is no love sincerer than the love of food.” – George Bernard Shaw, 1903