Monday, August 5, 2013

Paleo Lasagna with Zucchini Noodles

          A few months ago, a fellow Crossfit friend, Marla, made an amazing Paleo Lasagna at GOD Wod, and I have been dying to make my own ever since. Also, Marla gave birth to a little boy last night. Congratulations to her and her family! I had some extra fresh tomatoes and zucchini from my Grandpa and The Wild Ramp, so I decided what better time to make it then now!

  • 3-4 zucchini
  • 1/2-1 c almond flour
  • 3-4 tbsp olive oil
  • 1 package of all natural ground turkey (20 oz)
  • 4 oz mushrooms
  • 1 c of diced tomatoes
  • 1 can of tomato sauce
  • 6 oz can of tomato paste
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp chili powder
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • 1 tsp parsley
  • 1 tsp black pepper
  1. Preheat oven to 375 degrees F.
  2. Slice zucchini lengthwise. Try to get the slices as thin as possible.
  3. Add zucchini to large Tupperware bowl, along with 1/2 c-1 c almond flour and 1 tbsp olive oil. Put the lid on the bowl then shake the mixture to cover all zucchini in almond flour. Set aside. 
  4. While the zucchini noodles set, begin browning meat at medium heat over stovetop.
  5. Add onions, mushrooms, and garlic to the meat. Continue to brown the meat, and then add diced tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, chili powder, cayenne pepper, thyme, and parsley.
  6. Get out a separate baking pan to cook lasagna in, and lather in olive oil to prevent the dish from sticking.
  7. Add layer of zucchini noodles on the bottom of the pan then next add 1/3 of the meat sauce  to cover the noodles.
  8. Continue adding meat sauce, and another layer of zucchini noodles.
  9. Bake for 25-30 minutes.
          What are you all cooking up today? Send me your photos or tag me in them. Enjoy!

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