Zucchini Lasagna

• 1 pound Ground Beef
• 1 cup Green Bell Peppers, chopped
• 1 cup Onion, chopped
• 1 tablespoon fresh Basil
• 1 tablespoon Parsley
• 1 tablespoon fresh Oregano, or dried
• 1 Zucchini, sliced thinly
• 1 1/4 cups white, raw Mushrooms, sliced
• 15 ounces Tomato Sauce, no salt added
• 3 cloves Garlic, minced
• 6 ounces Tomato Paste, no salt added
• 1 teaspoon Salt and Pepper, to taste

1. Brown the ground beef in a large pot over medium heat, stirring frequently.
2. Add in garlic, onion and green pepper, and continue to saute for 5 minutes.
3. Stir in tomato paste and tomato sauce.
4. Add in parsley, basil, oregano, salt and pepper, continue to stir.
5. Bring sauce to a light boil, then remove from heat.
6. Grease a 9" x 13" baking dish with coconut oil.
7. Place a thin layer (1/2 inch) of the sauce in the baking dish.
8. Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini and mushrooms.
9. Bake lasagna at 325u0b0F for 15 minutes, covered with foil.
10. After 15 minutes, remove foil, increase temperature to 350u0b0F, and bake for an additional 15 minutes.

ground beef, green bell peppers, onion, fresh basil, parsley, fresh oregano, zucchini, white, tomato sauce, garlic, tomato, salt

Taken from food52.com/recipes/37944-zucchini-lasagna (may not work)