Paleo lasagna from the oven — Meal
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Macros (per serving)

Fat

59%

(36 g)

Protein

23%

(34 g)

Carbs

18%

(26 g)

21 g Net,

5 g Fiber

569 Calories (per serving)

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Meat dishes

Oven dish

Paleo lasagna from the oven

By Meal.com

Also nice to use in this lasagna are mushrooms, spinach, carrot, eggplant or fresh tomatoes. The crust of almond flour is a nice way to finish it off.

Ingredients

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Zucchini

2 pieces

Coconut oil

2 Tbsp

Onion

2 pieces

Garlic

2 cloves

Ground beef

500 g

Strained tomatoes

400 g

Italian spices mix

to taste

Salt

to taste

Black pepper

to taste

Optionally:

Almond flour

100 g

Italian spices mix

2 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

55 min

1

Finely chop the onion and garlic.

2

Cut the zucchini with a cheese slicer or mandolin into thin long slices.

3

Grill them in a grill pan and set aside.

4

Preheat the oven to 355°F and grease an oven dish.

5

Melt the coconut oil in a frying pan and fry the onion and the garlic briefly.

6

Add the minced meat, season with salt and pepper and cook until done.

7

Pour in the strained tomatoes and season with Italian herbs (and possibly some extra pepper and salt).

8

Make the lasagne; start with a layer of zucchini, then a layer of sauce and continue until you have used all the zucchini slices.. Finish with a layer of sauce.

9

Bake the lasagne in the oven for about 45 minutes.

10

Let it cool off a bit before serving.

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Details

Allergens

Nuts, Nightshade

Diet

Paleo

Course

Dinner

Cooking equipment

Grill, Oven, Mandolin

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