WOW, another GREAT MEAL in the ALL AMERICAN SUN OVEN. This lasagna made with zucchini was THE BOMB. It’s Gluten-free! We love cooking with the All American Sun oven on the off grid homestead and you will love it at your home too!
2 large zucchini sliced lengthwise (~ 1/2 “ thick)
1 tbs coconut oil
1 cup tomato sauce or paste
2 Tbs dried herb mix (like herbs d’ Provence – oregano, basil, rosemary, thyme)
1 lb ground beef – browned in skilled with 1 large onion
1 cup sour cream
1 cup mozzarella cheese
Salt and pepper to taste
5 slices Gouda cheese
Set Sun Oven out to preheat.
Pre-grease pan with coconut oil. Then spread some tomato paste/sauce in bottom of pan. Add herbs and blend. Then layer zucchini in tightly. Top with ground beef and onion sautè. Add egg and blend with sour cream. Layer this in next. Add mozzarella cheese. Then repeat layers to use all ingredients. Top with Gouda slices. Cook 1 hour covered, uncover and continue another hour, or until zucchini is tender and most moisture has been evaporated/absorbed. Let sit for a few minutes before slicing.
For Stacy’s detailed instructions listen here