LOW CARB PALEO ZUCCHINI LASAGNA

This gluten, grain, dairy AND sugar free lasagna, that also happens to be LOW CARB, whole30 friendly and packed with vegetables, is YOUR MOMENT.

Reach out and GRAB IT.

And by “it” I mean your fork. So that you can shovel face-fulls of this low carb paleo zucchini lasagna into your hungry mouth at record speed.

When we have a plate of vegetables and protein that has ALL the rich, meaty, saucey AND CHEESY flavor profiles that one expects from a lasagna binge-sesh, it’s really the ONLY way to eat.

You will never know this no noodle lasagna is gluten/grain/dairy free, low carb and whole30 compliant! You won't even miss the cheese and noodles!

Ingredients :

For the zucchini noodles:

• 5 Large zucchinis, *
• 1 Tbsp Sea salt

For the meat:

• 1/2 Lb Butcher Box Ground Grass Fed Pork
• 1/2 Lb Butcher Box Ground Grass Fed Beef **
• 1 Cup Onion, diced
• 1 Tbsp Fresh garlic, minced
• 1 Tbsp Italian seasoning
• 1 tsp Dried oregano
• 1/4 tsp Sea salt

For the "cheese" ***

• 2 Cups Raw cashews, soaked in water overnight (280g)
• 2 Tbsp Fresh lemon juice
• 1 1/4 tsp Sea salt
• 1 tsp Onion powder
• 1/2 tsp Garlic powder
• Pepper
• 6 Tbsp Water

Other:

• 3/4 Cup Tomato sauce
• 3/4 Cup Crushed tomaotes
• 1/2 Cup Fresh parsley, minced + additional for garnish

Spice Blend

1. 1/2 Tbsp Fresh garlic, minced
2. 1 tsp Dried parsley
3. 1 tsp Italian Seasoning
4. 1 tsp Sea salt
5. 3/4 tsp Black pepper
6. 1/4 tsp Fennel Seed
7. 1/4 tsp Paprika
8. 1/2 tsp Red pepper flakes
9. 1/2 tsp Minced onion

Instructions :

1. Preheat the oven to 350 degrees and rub a 9x13 inch baking dish with olive oil.
2. Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
3. Bake them for 15-25 minutes, until just lightly beginning to brown, to get all the moisture out.
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get full recipes :foodfaithfitness.com

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