Paleo Zucchini Lasagna

Ingredients

Meat Sauce

2 lb Italian Sausage – browned

1 Eggplant skinned and cubed

1 medium onion chopped

4 cloves garlic minced

29 oz Natural tomato sauce

Basil, oregano, parsley to taste

Layers

2 tbs olive oil or coconut oil

4 fresh zucchini – thinly cut (see above picture)

3 cups asparagus chopped

2 cups carrots chopped

2 cups diced tomatoes

3 cups spinach

“Paleo Ricotta cheese”

1 Cup Raw Macadamia Nuts (you could also use Pine Nuts or Cashews), covered with water and soaked for at least 2 hours

1T. Lemon Juice

1 clove garlic

1/2 tsp. Sea Salt

1 Green Onion, sliced

1T. Fresh oregano, chopped

1T. Fresh rosemary, chopped

2T. Fresh Parsley (flat leaf), chopped

Directions

Preheat oven to 350 degrees.

Brown sausage in a large saucepan or dutch oven.  Add remaining sauce ingredients and simmer for 1 hour.

Blanch thinly cut zucchini and asparagus in boiling salted water for 2 minutes then drain and cool in cold water.  Place on dry paper towels to remove some moisture.

For “ricotta cheese” add all ingredients to a food processor and puree until smooth and fluffy, the texture of ricotta cheese. You’ll need to add water, a little bit at a time, to get to this consistency. This will take a few minutes of pulsing and scraping.  Test the flavor as you go and add more garlic and/or salt, if needed.

In glass baking dish smear oil then layer: zucchini, 1/3 meat sauce, 1/2 cheese mixture, veggies, repeat.  You can save 1/4 of the meat sauce for later use.

Bake covered at 350 degrees for 45 minutes.

Thanks to jensgonepaleo.blogspot.com for the ricotta cheese recipe.

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