Submitted by: Ann Hansen
Prep Time: 25 Minutes
Cook Time: 30 Minutes
I played around a little with some fresh vegetables and came out with a tasty noodle-free, satisfying lasagna. I divided this recipe into two separate small baking dishes, each about the size of a Lean Cuisine.
Saute ground veal with the red onion and garlic in a pan sprayed with coconut oil over medium heat until the meat is cooked through. Add the tomato paste, water, fresh basil and salt and pepper. Heat through for about 5 minutes. In a second frying pan, saute the zucchini strips using cocount oil spray until lightly browned on each side. Remove from pan and set aside. Respray the pan with more coconut oil spray and saute the sweet potato with the nutmeg for about 10 minute until it is soft. To assemble the "lasagnas", spray with coconut oil a personal sized baking dish (I have some Le Creuset dishes that are about the size of a Lean Cuisine tray). Arrange the zucchini strips on the bottom of each dish. Top each with half of the meat mixture and half of the raw cheese. Arrange the sweet potato on top. Bake at 350 for a half hour.