Originally posted 2016-03-31 12:00:57.
So a bit of a warning lol no one except my husband, teenager and I will eat this. All the other kids tell me to forget it, there is too much green in it hahaha They don’t know what they are missing! This recipe has been amazing and I love it so much!
Original recipe: Paleo Lasagna
- 1 white onion, diced
- 1 pound of extra lean turkey, or ground sirloin
- 1 15oz can diced tomatoes, low sodium
- 3 tbsp tomato paste
- 3 tbsp Italian spice blend
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, crushed
- 1 pound of zucchini and/or yellow squash, cut into medallion rounds
- 1/2 cup raw goat cheese, shredded
- 2 cups Greek yogurt
- 1 head broccoli, roughly chopped
- 1 egg
I added a pile more veggies to mine and kept it really simple. Chop and sautee all your veggies. Add whichever ones you like, or any that you would use in a regular lasagna. Brown the meat ( I use ground beef) and add it to your veggies. Add the spices, tomato paste, and this is where I add a jar of spaghetti sauce. In another bowl mix up the egg, Greek yogurt and broccoli.
Find your 9×13″ pan, pour a little of your meat sauce in the bottom of the pan and make sure that it is fully covered so your zucchini won’t stick. Lay your zucchini slices in the pan like you would lasagna noodles, covering the entire pan. Cover those in sauce, and then spread your greek yogurt mix over that layer. Add more zucchinis and more sauce and then top with either the goat cheese listed or some plain on mozzarella (which is what I use).
Put your pan on a covered cookie sheet and then bake for about an hour at 350F until your zucchini is cooked and the cheese is all melted. I say use the cookie sheet because my pans always over flow and make a GIANT mess, so with the covered cookie sheet I just have to peel off tin foil and my oven isn’t a smoking mess!