Paleo vegetable lasagna — Meal
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Macros (per serving)

Fat

26%

(4 g)

Protein

17%

(6 g)

Carbs

57%

(19 g)

13 g Net,

5 g Fiber

135 Calories (per serving)

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Oven dish

Vegetable Dishes

Paleo vegetable lasagna

By Meal.com

Delicious comfort food from the oven: lasagna! Obviously paleo proof and with lots of vegetables, because comfort food can be healthy too!

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Garlic

4 cloves

Tomato cubes (can)

400 g

Tomato paste

3 Tbsp

Italian spices mix

3 Tbsp

Garlic powder

1 tsp

Celtic sea salt

1 tsp

Black pepper

12 tsp

Fresh basil (finely chopped.)

1 hand

Zucchini

2 pieces

Mushrooms

200 g

Carrot

2 pieces

Celery

1 stalk

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

40 min

1

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

2

Finely chop the onion and garlic, cut the zucchini lengthwise into thin slices and cut the mushrooms, carrots and celery into cubes.

3

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

4

Add mushrooms, carrot and celery and stir-fry until the vegetables start to soften.

5

Add tomato cubes, puree, Italian herbs, garlic powder, salt, pepper and basil and keep heating this for a moment.

6

Build up the lasagna by alternately placing layers of zucchini slices and tomato-vegetable sauce in the dish. Finish with a layer of sauce.

7

Bake in the oven for 30-40 minutes and allow to cool for a few minutes before serving.

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Details

Allergens

Nightshade, Celery

Diet

Paleo, Vegetarian, Vegan

Course

Lunch, Dinner, Side dish

Cooking equipment

Oven

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