Zucchini Lasagna

• This paleo style lasagna uses thin layers of zucchini in place of noodles. It is made exactly the same way as traditional lasagna is made, omit the noodles, cottage/ricotta cheese and cheese on top. Now by all means, if you are not as strict paleo eater, go ahead and add the cheeses. Either way, it is outrageously healthy and satisfying. Zucchini Lasagna 2 large zucchini sliced thin to resemble what lasagna noodles would like like 1 can of olives, chopped 2 14.5 oz cans of diced tomatoes 1 6 oz can of tomato paste 1 pound of ground meat of your choice (turkey, beef, sausage) 1 small onion, chopped 2 garlic cloves, minced 1 tsp. oregano 1 tsp. basil 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. sea salt 1/4 tsp. black pepper olive oil Optional: cottage/ricotta cheese, and other cheese of your choice. Nutritional yeast for topping (this has a cheesy flavor naturally) Preheat oven to 350 degrees. Begin by sauteeing onion, garlic, and meat of your choice in a pan with olive oil. Add all seasonings and tomato and paste. Simmer until sauce begins to thicken. Now here is the fun part. :) In a standard size cassorole pan that is greased, begin by layering the sliced (with skins on) zucchini on the bottom of the pan. Add mixture and diced olives. Repeat with zucchini, then mixture and olives. Keep repeating until you end with sauce on top with more olives. Bake at 350 for appr. 30-40 minutes. Enjoy!!