Paleo Lasagna

2 lbs grass fed ground beef
1 lb mild Italian sausage
1 red onion, diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp red pepper flakes
1/2 tsp sea salt
2 tbsp olive oil
1 28 oz ounce can of diced tomatoes drained
1 6 oz can of tomato paste
1 cup kalamata black olives, pitted and sliced
1 cup fresh spinach
4 zucchinis, thinly sliced


Begin by slicing zucchini thinly. I used my mandolin slicer and sliced it lengthwise to resemble noodles. If you don't have a mandolin slicer you can do the same thing by slicing the zucchini lengthwise thinly with a knife or even into small circles. 

In a large pot saute onions and garlic in the olive oil for about 3 minutes.  Add ground beef and sausage and brown. I used sausage purchased from co-op (made in store) and removed the casing. Season the meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. It is important to drain the tomatoes well or the lasagna will be watery. 

In a 9 x 13 baking dish place a layer of sliced zucchini ensuring that they are over-lapping and then ladle on a thick layer of the meat mixture and top with the sliced black olives. To the remaining meat mixture add the spinach then top the meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 40 minutes. Remove and let sit for 10 min before serving.

I must admit that intially it did not hold together well but still tasted good! 

Adapted from Everyday Paleo