Paleo Lasagna

(This recipe is adapted from one found in Everyday Paleo by Sarah Fracoso. I just can't leave other people's recipes alone!)

This got a two hands up from everyone in the family!

Paleo lasagna has no noodles or cheese, and I swear you won't miss either. I started with fresh sauce, but you could use jarred sauce (with no added sugar) in a pinch. Fresh is always better!

INGREDIENTS:
1 red bell pepper
6-7 tomatoes (ripe)
olive oil
salt (celtic sea salt or himalayan salt are best)
pepper
4 cloves of fresh garlic (finely diced)
handful of flat leaf parsley
2 tsp. fresh rosemary
1 large red onion
1 carton of mushrooms (I use sliced)
1 lb. ground beef (or sausage without casing)
2 medium yellow squash
1 large zucchini

Sauce:
Put the tomatoes and red bell pepper (all cut in half) in the pan(s) you will use for the lasagna, drizzle the tomatoes and pepper with olive oil and then salt and pepper them (freshly ground black pepper is best). Let roast for about 45 mins (until starting to brown). Scoop tomatoes and pepper out of the pan(s), leaving the oil, and put into a blender with the garlic, parsley, and rosemary and blend until smooth (adding a bit a water if necessary). Salt to taste.

Meat:
Cook the onions and mushrooms, add the meat and cook until brown. Salt to taste.

Lasagna:
Slice the yellow squash and zucchini diagonally to make the larges slices possible (these are in place of the noodles in traditional lasagna). Make the slices about 1/8 to 1/4 inch wide. Put a layer of sauce down first, then a layer of the meat mixture, and then one layer of yellow squash and zucchini slices (I alternate them). Top with sauce and repeat layers. Top the whole thing off with sauce and bake for about 45 mins to an hour. Serves 8...or 4. Enjoy!