Lasagna with Zucchini Noodles

5 from 2 votes

Lasagna with Zucchini Noodles

This paleo lasagna with zucchini noodles packs a punch of flavor with a combination of ground beef and Italian sausage alongside a delicious herb blend, garlic, onion, and the zucchin inoodlesfor a tasty meal!

Course Main Course

Cuisine American, Italian

Keyword lasagna with zucchini noodles, meat lasagna, Paleo Lasagna

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 584kcal

Cost $20

Equipment

Ingredients

2 lbs ground beef;
1 lb Italian sausage casing removed
1 medium onion diced
4 cloves garlic minced
2 tablespoon dried oregano
2 tablespoon dried basil
½ teaspoon cayenne pepper
28 oz diced tomatoes drained
6 oz tomato paste
1 cup black olives pitted and sliced
6 zucchini sliced to form noodle-like ribons
Lard or cooking fat
Sea salt and freshly cracked black pepper

Instructions

Preheat your oven to 350°F.
Heat a pot over a medium heat and cook the onion and garlic in some cooking fat until the onion starts to lose its color, about 3 minutes.
Add the ground beef as well as the sausage meat and cook until just cooked through and browned.
Season the mixture with sea salt and freshly ground black pepper and add the dried oregano, dried basil and cayenne pepper.
Now add the diced tomatoes and the tomato paste and mix everything well.
Line the bottom of a baking dish with zucchini noodles placed side by side and top off with half the meat and tomato mixture. Also sprinkle half the black olives over. Add a second layer of zucchini noodles and top off with the remaining meat mixture and olives.
Place in the oven to bake for about 30 minutes.

Notes

Replace the Italian sausage with ground beef or ground pork if desired.
Add in diced mushrooms, bell peppers, or spinach for more nutrients and texture.
This dish can be made ahead of time and frozen for up to 4 months.

Nutrition