Description
Grain-free lasagna that is compliant for the Full GAPS Diet.
Ingredients
Scale
- 1 lb ground beef
- 1 lb sugar-free pork sausage
- 3 large zucchini
- 1 24 oz jar of sugar-free pasta sauce (I use Bove’s Roasted Garlic)
- 4–5 cups Monterey Jack cheese, shredded (don’t be shy!)
- Sea salt for sprinkling zucchini
Instructions
- Preheat oven to 350°
- In a large skillet over medium heat, brown the ground beef & pork sausage
- Slice zucchini into 1/8 inch strips lengthwise
- Sprinkle salt on both sides of zucchini and let rest on plates for 10 minutes to allow some of their juices to be drawn out
- Blot zucchini with paper towel
- In 9 x 13 pan make 3 layers in this order: 1/3 of zucchini strips, 1/3 browned meat, 1/3 shredded cheese, 1/3 pasta sauce
- Bake for 45 minutes, covered in tin foil
- Optional, broil for additional 5 minutes to brown cheese