Paleo Lasagna (with cheese)

Ingredients:

3 zucchinis

2 cans diced tomatoes

1 onion, diced

1 TBSP minced garlic

3 TBSP EVOO

3.5 oz maitake mushrooms, chopped

1 lb ground turkey

1 lb ground beef

1.5 cup shredded mozzarella

8 oz ricotta cheese

1 TBSP dried oregano

½ TBSP dried basil

¼ tsp red pepper flakes

½ cup shredded carrots

1 tsp parsley

Instructions:

Peel and slice the zucchinis thinly (use a mandolin if you have one). Place the slices on parchment paper on a cookie sheet and put in the oven at 200 degrees for 20 minutes. After 20 minutes, place the zuke slices on a paper towel until you’re ready for them.

Heat 1 TBSP EVOO in a pan, then add the meats and cook through. Remove the meat from the pan and drain it. Add the remaining 2 TBSP EVOO to the pan and cook the onions, garlic and mushrooms until tender.

Add the meat back into the pan with the tomatoes, herbs and carrots. Heat through, stirring occasionally.

Mix 1 cup of the mozzarella with the ricotta and parsley.

Place a layer of the meat sauce on the bottom of a glass baking pan. Then add a layer of zuke slices, and then a layer of cheese. Repeat again, ending with a layer of meat sauce. Sprinkle the remaining ½ cup of mozzarella on top, and bake at 350 degrees for 1 hour.