GAPS Seven-Layer Lasagna

Seven Layer Lasagna

1lb. ground chicken or beef

4 cups of mushrooms finely chopped

2 garlic cloves, pressed

1 tsp. dried oregano

1 tsp. dried basil

2 bay leaves

pinch paprika

pinch of red paper flakes

2 cups tomato juice (Only Campbell's is GAPS approved)

6 Med Zucchini peeled and sliced lengthwise into 4-6 slices each

1 lb. provolone cheese

1/2 cup grated Parmesan cheese

Before I finish the typing this recipe, I wanted to add my own notes to this.  I used a slightly smaller lasagna pan, not a 9 x 13.  I use two good sized zucchini and not the tiny ones that you sometimes find in the store.  I sliced them with my cheese slicer and they came out perfect.  I guess when they say 6 med zucchini maybe they are thinking of those small ones.  6 med sized zucchini, to me, would have been way too much and to get 4-6 slices each they would have been too thick and over powered this dish.  So I ended up using 2 what I would consider med. sized zucchini and getting 8-10 slices out of each with the cheese slicer.

I would also bump up the meat to another pound, and layered some spinach or baby kale in the dish.  The more veggies the better.

Over all David LOVED this and so did I.  It has lots of flavor just as the recipe is written here, adding more ingredients will just make it even more yummy!!

In a large pot on medium heat, brown the ground chicken or beef. 

Add the mushrooms, garlic, oregano, basil, bay leaves, paprika, and red pepper flakes to the pot and stir well. Continue cooking until the mushrooms cook down.

Stir in the tomato juice and season with salt and pepper.

Turn off the heat.

Preheat the oven to 450

Cover the bottom of a 9x13 lasagna dish with half the zucchini slices. Pour half the meat sauce on top of the zucchini. Sprinkle half the provolone on top of the sauce.

Repeat the layers and sprinkle Parmesan cheese over the top.

(I only did two layers)

Bake for 45 min. to 1 hour, until it is bubbly and the cheese on top is crispy and browned to your liking.

Remove from the oven and let sit for 5 min. before serving.

This is going to be watery because of the zucchini, but the longer you let it sit the thicker is gets. I just served this with a slotted spoon and it was fine.