AIP Zucchini Lasagna

Name: AIP Zucchini Lasagna
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 4 Zucchini; 2 Carrots (large, peeled and diced); 1 c Onions (diced); 2 tbsp Olive Oil; 2 cloves Garlic (minced or pressed); 1 lb Mushrooms (finely diced); 1 lb Ground Beef; 2 Beets (medium, peeled and finely diced); 2 tbsp Coconut Aminos Or Tamari; 2 tbsp Red Wine Vinegar; 1 tsp Sea Salt

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Prep Time: 1

Cook Time: 25

Total Time: 1 25

Servings: servings

Calories: 206kcal

Ingredients:

4 Zucchini
2 Carrots large, peeled and diced
1 c Onions diced
2 tbsp Olive Oil
2 cloves Garlic minced or pressed
1 lb Mushrooms finely diced
1 lb Ground Beef
2 Beets medium, peeled and finely diced
2 tbsp Coconut Aminos Or Tamari
2 tbsp Red Wine Vinegar
1 tsp Sea Salt

Instructions:

Cut the zucchini along its length into long thin strips approximately 1/4-inch thick. Pour sea salt generously over the strips and place on cooling racks placed over trays. Let sit for 1 hour, turning the pieces over every 20 min. After an hour, firmly pat each piece dry using paper towels.
While those are drying, heat the olive oil in a large pan and fry the onions and garlic until softened. Add the diced carrots, diced mushrooms, ground beef and diced beet to the frying pan and cook until the beef has browned and all moisture has evaporated. Stir in the red wine vinegar and coconut aminos. Season the mixture with salt.
In a dish, alternate layering the zucchini slices and beef mixture and cover with foil. Bake for 20 minutes then remove the foil and return to the oven for an additional 5-10 minutes.

Nutrition

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AIP Zucchini Lasagna

Ingredients:

Instructions:

Nutrition

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