Wednesday, July 7, 2010

Paleo lasagna & oven roasted eggplant crisps

Paleo lasagna is about one of the best things ever, whether you are eating paleo or not - it's just plain good eating. Here's how to make it.

Slice a few zucchini and yellow squash, these become your "noodles". Brown some ground beef in seasoning. We used garlic, Italian seasoning (oregano, basil, etc). Layer the zucchini and squash, then put the beef in between layers. Add crushed fresh tomatoes, your favorite pasta sauce, or make your own sauce (sauté garlic, onion, and tomatoes for abut 10-15 minutes in some olive oil or butter. Season with garlic and oregano. You can also toss on some finely chopped olives. Bake at 350 F for 30 minutes.

At the same time the lasagna is baking bake some thinly sliced eggplant. Season with whatever suits you, but for an italian meal garlic powder and black pepper work brilliantly. We also served with a nice size mixed greens salad.


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