Ingredients

The following ingredients have 4 Servings
  • 1 lb grass-fed ground beef
  • 1 lb ground Italian Sausage
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jar sugar-free marinara sauce ((28 oz))
  • 1 can tomato paste ((6 oz))
  • 2 tbsp fresh basil, chopped ((or sub dried))
  • 2 tbsp fresh parsley, chopped ((or sub dried))
  • 2 tbsp fresh oregano, chopped ((or sub dried))
  • 2 tbsp grass-fed butter or ghee ((or coconut oil for dairy free))
  • 8 oz mushrooms, sliced
  • 2 zucchini, ends removed and thinly sliced into lengthwise strips

Instruction

  • Heat a large, deep skillet over medium heat. Once hot add in beef and Italian sausage. Break into small bits and cook, stirring occasionally, until browned, about 10-12 minutes. While the meat is cooking, chop up onion, bell pepper, garlic, basil, parsley and oregano.  
  • When the meat is browned, add in the onion, bell pepper and garlic. Continue to sauté until onions and peppers soften, about 5-6 minutes.
  • Stir in tomato paste and marinara sauce and add in basil, parsley and oregano. Taste sauce and season with any additional salt and pepper as desired. Bring sauce to a quick boil and then remove from heat.
  • Preheat oven to 350 degrees Fahrenheit and grease a 9" x 13" baking dish with butter or ghee. Cut up zucchini and mushrooms as noted. 
  • Place a thin layer (1/2 inch) of the sauce in the baking dish.
  • Layer zucchini and mushrooms over sauce, and repeat, alternating the layering of sauce, zucchini and mushrooms.
  • Place in the oven and bake for 30 minutes. 
  • Remove, cut into pieces and serve.