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