• Preheat oven to 350 degrees F.

Prepare the zucchini:

• Cut three zucchini in half horizontally. Then slice each half to create thin lasagna like slices. Cover a cookie sheet in paper towels and lay the slices of the zucchini side by side on the cookie sheet. Sprinkle 1 tsp of salt onto the zucchini and then set them aside.

Make the meat sauce:

• Put 1 Tbs of olive oil and the minced onion and garlic in a large pot and heat over medium heat. Mix with a spatula every so often and cook for 5 minutes.
• Then add the diced red pepper to the pan, mix, and cook for 2 minutes.
• Add the ground beef to the pan and top with 1/2 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of rosemary, and 2 Tbs of honey. Mix everything into the ground beef and let it all cook for 5 minutes, while mixing from time to time.
• Add 4 Tbs of tomato paste and mix it into the meat.
• Then put 1 1/2 cup of chopped tomatoes, 1 1/2 cup of strained tomatoes, 1/4 cup of water, 1 Tbs oregano, and 1 Tbs of basil into the pot and mix everything together well.
• Lower the heat to medium-low and cook for 15 minutes. Set the meat sauce aside when it's done.

Check on the zucchini:

• While the meat sauce is cooking, wipe the excess moisture that has formed on top of the zucchini slices with paper towels.
• Flip them over.

Make the cheese mixture:

• Mix the goat cheese and the egg together in a small bowl and set aside.
• Note: this is an optional step. Leave the cheese out if you want to make this strictly paleo or dairy-free. Instead mix 1-2 Tbs nutritional yeast into the egg.

Prepare the mushrooms

• Put 2 tsp of olive oil into a large pan and heat over medium-high on the stove.
• Put the sliced mushrooms into the pan and mix everything around to distribute the olive oil.
• Cook for about 10-13 minutes, mixing every so often, until the mushrooms are browned and sautéed.

Layer the lasagna:

• Wipe the excess moisture off of the zucchini slices one more time.
• Then, put 1/2 of the meat sauce into a 9 x 13 inch pan.
• Cover the meat sauce with 1/2 of the zucchini slices.
• Top the zucchini slices with 1/2 of the goat cheese mixture.
• Top with 1/2 of the sauteed mushrooms.
• Repeat with the rest of the meat sauce, zucchini slices, goat cheese mixture, and mushrooms.
• Top everything with 1/2 cup of shredded goat cheddar or parmesan.

Cook:

• Cover the pan in foil and cook for 45 minutes on the lower shelf of the oven.
• Remove the foil and then set the oven to broil. Cook the lasagna for another 10 minutes (check the lasagna often because some ovens are stronger than others).
• Remove when the top of the lasagna is golden.
• Let the lasagna sit for 10 minutes before serving.