Preheat the oven to 350 degrees Fahrenheit and ready a square deep baking dish.

Prepare all your scallions, garlic, and zucchini, then set them aside.

Heat a large frying pan with extra virgin olive oil, add scallions and garlic, then saute on medium-low heat until transparent or slightly browned but not burnt.

Then add both your meats and with a wooden spoon, break up the meat so that it’s in small pieces and broken up.

Mix well with the scallions and garlic, and add salt, garlic and onion powder.

When it’s almost cooked through, add the shredded zucchini and continue to cook on medium-high heat until the meat browns and most of the juices evaporate. Don’t worry if all of it doesn’t; no big deal.

When the meat is finished, spoon 2 scoops of marinara sauce into the meat and mix well, turn off the heat and set aside.

Now set up your layering station. Get the deep dish baking pan, shredded mozzarella, marinara sauce, three Paleo Wraps, and grated Parmesan and line them up.

Put 2 spoons of sauce on the bottom of your baking dish and spread evenly to coat the bottom of the dish, then generously sprinkle Parmesan cheese.

Place a Paleo Wrap on the sauce and press down. Then scoop a generous amount of meat mixture on top of the wrap layer and spread evenly to cover the whole wrap.

Sprinkle with more Parmesan cheese, then generously spread shredded mozzarella. Then spoon a little more sauce, about 1/2 ladles worth in the centre of four corners, and smear it around.

Lay down another Paleo wrap and press down firmly. Repeat the steps above two more times until all ingredients are gone.

The top should have nice meat, sauce, and cheeses.

Bake the prepared lasagna for 20 to 25 minutes or until the sauce bubbles and cheese melts.

Remove the lasagna oven and let cool for about 5 to 10 minutes, so it sets. Then, slice out a square and serve with a thin-edged spatula or pie cutter!