"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
J and I have been cleaning up our daily diet for the past few weeks – keeping it to nutrient-dense veggies and lean proteins. He’s dropped almost 15 lbs in 2 weeks, believe it or not. Me? Not so much, but my body is leaning up and I feel great! We temporarily cut out sugars, grains, legumes, starches, and most dairy out of our diet, which has forced me to be a little more creative with our meals. Enter “Paleo Lasagna” – it basically adheres to all of the requirements for those who follow the paleo diet, is packed with veggies, and honestly, it turned out really good! So let’s dive in:
What you need:
What you do:
Heat oven to 400 degrees Fahrenheit. Drizzle olive oil on the bottom of a large glass baking/casserole dish.
In a large skillet over medium head sauté half of the onion and half of the garlic in olive oil. In a medium skillet sauté the other half of the onion and garlic in olive oil as well. Once the onion in the large skillet is slightly translucent add the ground beef and 1 tbsp of Italian seasoning. Salt and pepper as desired.
In the medium skillet add tomato paste and 1 cup of water. Mix well. Add in basil, salt, and pepper. Bring to a low simmer.
Place cauliflower in a food processor/blender and pulse lightly until it has a rice-like consistency. Move to a mixing bowl, mix in eggs and remaining Italian Seasoning.
Layer the baking dish in the following order:
Drizzle the top of the lasagna with olive oil and bake for 20 – 30 minutes or until the top layer of zucchini is tender.
Dig in and enjoy!