Beef and Olive Lasagna

Beef and Olive Lasagna



A new spin on an old favorite, this lasagna uses zucchini slices in place of pasta sheets and flavors the sauce with black olives.

2 red onions
10 oz mushrooms
3 garlic cloves
3 tsp sage
2 lb ground beef
2 tbsp coconut oil
4-5 oz black olives
3 16 oz cans chopped tomatoes
2 tbsp tomato paste
4-5 small zucchinis

1. Slice the onions, mushrooms and garlic then cook in the oil for 5 minutes along with the sage.

2. Add the beef to the pan and cook for 10-15 minutes until the meat is brown all over.

3. Halve or quarter the olives.

4. Add the olives, tomatoes and paste to the pan and bring to the boil then simmer for at least an hour.

5. Preheat the oven to 350.

6. Slice the zucchini, lengthways, about ¼ inch thick.

7. Layer the zucchini and ragu, finishing off with a layer of the ragu and back for 30-45 minutes until the zucchini is tender and the lasagne bubbling.

Makes four servings.
Each serving has 518 calories.
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