Hasta La Vista Pasta Lasagna

0 - Paleo, 2 - Crockpot - Tues

Prep Time: 20 mins Cook Time: 40 mins Difficulty: Medium Servings: 6 servings Source:

Ingredients

1 red onion, diced

4 cloves garlic, minced

2 tbsp extra-virgin olive oil

1 lb ground beef

1 lb mild Italian sausage

2 tbsp dried oregano

1/2 cup fresh basil, chopped

1/2 tsp cayenne pepper

1/2 tsp sea salt

1/2 tbsp black pepper

1 can diced tomatoes, juices drained (14½-ounce)

1 can tomato paste (6-ounce)

6 zucchinis, thinly sliced long way

1 cup sliced black olives.

Directions

1. Preheat oven to 350°F.

2. In a large soup pot sauté the onions and garlic in the extra-virgin olive oil for about 3 minutes.

3. Add the ground beef and sausage, and brown.

4. Season the meat mixture with all of the dry ingredients, add the drained diced tomatoes and tomato paste, and mix well.

5. In a 9 x 11 glass baking dish place a layer of sliced zucchini, making sure to overlap the long slices, ladle on a thick layer of the meat mixture, and top with the sliced black olives.

6. Top meat and olive layer with another layer of sliced zucchini, and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and bake for 30 minutes. Let the lasagna sit for 10 minutes before slicing and serving.