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Paleo Zucchini Lasagna
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
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”
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.