Out with the old, in with the new!

Italian food is much loved in my house. I grew up eating my moms baked ziti, chicken parm, and ofcourse the ultimate.... Lasagna! Who can resist a delicious lasagna?
Well, these days I am doing everything I can to revamp dishes and make them the most "Paleo-ish" I can. For those that don't know what Paleo is.... It's a grain free, dairy free, legume free, sugar free way of eating. And it makes you feel FABULOUS!!!! No more belly bloat- which is good since I am trying to squeeze into my skinny jeans for fall!
So back to lasagna... This is my take on a new and improved lasagna.
This is NOT dairy free!

ZUCCHINI GRASS FED BEEF LASAGNA.

4 Medium size zucchini ( sliced with a mandolin slicer- long thin slices)
1 1/2 Pounds ground grass-fed beef
1 Organic brown egg
1 Tbsp fresh basil
3 Garlic cloves (chopped small)
1 Jar Organic tomato sauce
1 1/2 cups mozzarella cheese
1/4 cup grated parmigiana cheese
1 Tbsp oregano
8 oz fresh ricotta cheese
Preheat oven to 350 degrees F.
In a casserole dish, spread tomato sauce to cover bottom of dish. Layer zucchini across the dish, to cover all sauce.
Brown garlic and beef together.
In a bowl, mix together ricotta, parm, egg, basil, oregano and 1/2 of the mozzarella cheese.

Layer- zucchini,cheese mix, meat, sauce...repeat.
Top with remaining cheese. Sprinkle with salt and pepper if you like.
Cover with foil and bake - approx 30 mins. Remove foil and brown top for additional 8 minutes.
Let sit before you cut and serve.

This dish can be a bit "juicy". It's best to serve in a pasta bowl.
Serve with a grain free roll (will post recipe soon)

Enjoy the hearty goodness of this Italian remake!!!