Paleo Zucchini Lasagna

This was yumm-o, to die for, so perfect. Bon appetit! 

Paleo Zucchini Lasagna

4 zucchini (or 5, if small)

1 onion, diced

1 pound grass fed ground beef

28 oz can diced tomatoes, drained

6 oz can tomato paste

1 Tbsp parsley

1 tsp kosher salt

1 tsp ground black pepper

1 tsp oregano

1 tsp or more garlic powder

Preheat oven to 350. Slice your zucchini, thinly. I used my mandolin and didn't slice my finger off. Win win. Set aside.

Brown ground beef with diced onion and garlic powder. Once cooked throughout, add tomatoes, tomato paste, parsley, oregano, salt, and pepper. Let those flavors mingle and get happy together, approximately five minutes. You are now ready to start layering.

Start with one layer of zucchini at the bottom of a 13x9 Pyrex. Top with meat mixture. Continue alternating until you are out, ending with meat on the top layer.

Bake for 30 minutes. 

Serves six big portions or eight small ones. Trust me, you'll want a big portion of this!