07/09 Lasagna

I think I’ve posted this before, but I had a couple more requests for it – so here y’all go 🙂

Zucchini and eggplant are in season now, so it’s a perfect time to make this lasagna. As an added bonus, it usually makes enough for 3 meals so you have leftovers for a couple of days!!

Primal Lasagna.

Ingredients.
Zucchini/Eggplant – 2-3, cut the ends and skin off
1 container (160z) organic cottage cheese
1 lb ground beef, turkey, chicken – your choice
1 lb italian sausage, casing removed
2 tbsp olive oil
1/2 onion, diced
3-6 cloves of garlic, minced – IMO, the more garlic the better!
1 14.5 oz can of diced tomatoes
1 14.5 oz can of tomato sauce
1 6 0z can of tomato paste
1 tbsp basil
1 tbsp oregano
1 tbsp parsley
Fresh mozzarella, sliced

Directions.
1) In a large sauce pan, add 2 tbsp of olive oil and the diced onions.
2) Once the onions have cooked to almost translucent, add the garlic (do not let it burn) only cook 2 minutes or so.
3) Add the ground meat and italian sausage. Cook until browned through.
4) Drain the meat, then add back to the pan.
5) Once the meat is added back to the pan, on low heat – add the diced tomatoes, tomato sauce and tomato paste. As well, add the spices and mix everything well. Cook on low for 20-30 minutes. Stir 2-3 times.
6) As the sauce is cooking, slice the zucchini/eggplant – I use a mandolin, but you can just slice them thin. If they break, it’s no big deal – just overlap the pieces a little.
7) Grease the pan with a little olive oil on the bottom, then layer the zucchini slices, a thin layer of cottage cheese and a layer of meat sauce in a 9×13 pan. I usually get two layers in my pan, if you have a super deep pan you will get 3 layers.
8) Top with slices of fresh mozzarella and bake on 350 for about 35-40 minutes.

Enjoy 🙂
~M
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