Paleo Lasagna

I've made Lasagna with Zucchini noodles a couple times over the past couple years using a few different recipes.  I'm not sure where my very first recipe came from but it had bacon in the sauce which is an EXCELLENT idea... bacon makes everything better.  I was short on time for this dish though so my Lasagna was void of bacon.  If you would like to add bacon to yours, just add in the cooked and crumbled bacon right after you brown and drain the meat, before adding your sauce and spices.  The cooking time I've also played around with quite a bit over the years.  To be honest I usually just bake it until I can start to smell it through the house.  To be a bit more precise on the cooking time for you though, I actually borrowed it from the Lasagna recipe in "Make it Paleo" by Bill Staley & Hayley Mason.  It worked well but adjust your cooking time as you need to.  Bill and Hayley recommended a total of 35-45min, mine took 40min but my oven usually takes a smidge longer.  When in doubt, go with your nose- pull it out when your sense of smell says it's done!

Ingredients:
1 package fresh sliced mushrooms
2 lbs ground round
2 lbs Italian Sausage
6 really fat/big zucchini
1 medium sweet onion diced
1 tbsp coconut oil
2- 14.5 oz cans (no salt added) diced tomatoes
2- 12 oz cans tomato paste
1 tbsp oregano
1 tbsp garlic
1 tsp rosemary
1 tsp thyme
1 tsp marjoram
optional: 12 strips bacon, cooked crispy and crumbled

Instructions:

Preheat oven to 325F. Heat up your coconut oil in a large pan over medium-high heat. Add your diced onion and cook until soft and the onions begin to become translucent. While your onion is cooking, mix your pork and beef together and then crumble with your hands and add it to the pot. Cover and break up the meat regularly with a spoon until cooked through.
While your meat cooks get your zucchini ready. Wash and cut the zucchini using a sharp knife, food processor, or progresso slicer.  If you don't have a progresso slicer to slice the zucchini into long, even, "lasagna-ish" strips no worries- just cut them hamburger slice style and as evenly as possible.  You want them about 1/4" thick.
Now, back to the meat- once it's cooked through drain it and return the pan to the stove (if you're adding bacon, add your cooked and crumbled bacon now and let it cook in with the meat for just a few minutes before adding your sauce and spices). Add your tomatoes, tomato paste, and mushrooms to the pan, followed by all your spices. Stir well, bring to a simer and allow to cook for about 5 min so that all the flavors can meld together- remove from heat.
Lets assemble our lasagna: using a 11x16 glass baking dish, ladle out enough sauce just to cover the bottom and then start your first row of lasagna noodles. Lay them out evenly, covering the entire bottom and then repeat- sauce then noodles for about 4 layers (I had to press down on my zucchini noodles to make it all fit)! Top with the remaining sauce and cover the whole pan with aluminum foil. Bake at 325 for about 15 min (20 if your oven takes a little longer like mine) then remove the foil, bump the oven up to 350F, and bake an additional 20 min. Let cool for 10 minutes, cut and eat!