paleo-lasagna

Paleo Lasagna

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 Pan

This is a delicious, non-cheese paleo lasagna that anyone can enjoy – even if you don’t do paleo. I use sliced (not too thin) eggplants instead of “noodles”, and you might be surprised to hear it’s actually a pretty big hit with my kids. At first they were a bit skeptical about lasagna sauce that doesn’t have an ounce of diary products in it, but the empty cooking pan is all the proof any cook needs to see if he did his job properly. Without any further ado, here’s the best 100% paleo lasagna recipe on the internet (if I may so modestly).

Recipe Rating

  • (5 Rating)

Ingredients

  • 1lb of ground pork sausage
  • 1lb of ground beef
  • 4 minced garlic cloves
  • 1 chopped, large yellow onion
  • 1 can of tomato sauce (8oz)
  • 1 can of diced tomatoes (14.5 oz)
  • 1 can tomato paste (6oz)
  • 1 tbspn oregano
  • 2½ cups of frozen spinach (fresh if you have it available)
  • 2 eggplants (sliced julienne)
  • 1½ cup of raw walnuts
  • ¾ cup of almond milk
  • ½ cup of raw pumpkin seeds
  • ½ tspn of nutmeg
  • ¼ cup of warm water
  • Salt & pepper
  • Extra virgin olive oil

Instructions

  • 1. Preheat oven to 375 degrees
  • 2. Cut your eggplants into halves diagonally and use a slicer to make them into thin strips (not too thin)
  • 3. Spray each strip with olive oil and put them on cook them on a baking sheet
  • 4. Heat a saute pan over medium heat. Add about 2 tblspns of extra virgin olive oil
  • 5. Cook the onion and garlic in the pan for about 5 minutes
  • 6. Add the ground beef and pork sausauge and cook for another 3-4 minutes
  • 7. Add a tbspn of oregano and stir thoroughly
  • 8. Once the meat is cooked, add the tomatoes and the tomato sauce. Stir for aprox. 3 minutes
  • 9. Add the tomato paste in order to thicken the sauce
  • 10. Cover and simmer on low until all your eggplant is cooked and its ready to serve
  • 11. Add your walnuts, pumpkin seeds, almond milk, nutmeg and water in a blender and blend them
  • 12. Take your 13 x 9in Pyrex pan, spray with olive oil and place about half a cup of the meat sauce on the bottom
  • 13. Spread ½ of your eggplant slices on top of the thin layer of tomato sauce
  • 14. Spreading evenly, add half of your spinach
  • 15. Add half of your walnut sauce
  • 16. Add a hefty portion of your meat sauce, about half of what you have left
  • 17. Repeat the above assembling order for the remainder of your ingredients
  • 18. Cook in the oven, uncovered for 45 minutes on 375 degrees, preheated

Instructions

  • 1. Preheat oven to 375 degrees
  • 2. Cut your eggplants into halves diagonally and use a slicer to make them into thin strips (not too thin)
  • 3. Spray each strip with olive oil and put them on cook them on a baking sheet
  • 4. Heat a saute pan over medium heat. Add about 2 tblspns of extra virgin olive oil
  • 5. Cook the onion and garlic in the pan for about 5 minutes
  • 6. Add the ground beef and pork sausauge and cook for another 3-4 minutes
  • 7. Add a tbspn of oregano and stir thoroughly
  • 8. Once the meat is cooked, add the tomatoes and the tomato sauce. Stir for aprox. 3 minutes
  • 9. Add the tomato paste in order to thicken the sauce
  • 10. Cover and simmer on low until all your eggplant is cooked and its ready to serve
  • 11. Add your walnuts, pumpkin seeds, almond milk, nutmeg and water in a blender and blend them
  • 12. Take your 13 x 9in Pyrex pan, spray with olive oil and place about half a cup of the meat sauce on the bottom
  • 13. Spread ½ of your eggplant slices on top of the thin layer of tomato sauce
  • 14. Spreading evenly, add half of your spinach
  • 15. Add half of your walnut sauce
  • 16. Add a hefty portion of your meat sauce, about half of what you have left
  • 17. Repeat the above assembling order for the remainder of your ingredients
  • 18. Cook in the oven, uncovered for 45 minutes on 375 degrees, preheated

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paleo-lasagna
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  • Average Rating

    (1.6 / 5)

2 Responses to Paleo Lasagna

  1. Charity October 30, 2013 at 1:23 am #

    I am pleased with how tasty this was. A few modifications are needed. Your instructions on cooking the eggplant are vague. I’ve never made noodles out of eggplant so a reccomendation on how thick the slices should be and how many minutes to cook would have been nice. I sliced mine so thin that they crisped. And 500 degrees!? Only pizza should be cooked that hot. Your instructions need clarity. Also, it wa lacking in tomorrow flavor so next time I would add 3 times the amount of diced tomatoes. Overall the dish is very good.

    • RealFoodFreaks June 6, 2014 at 4:14 am #

      Thank you for your observations – Eggplant is used instead of Noodles – The slicing thickness of the Eggplant is down to preferred choice and the preheat was incorrect, have amended now . The tomato paste should have provided all the tomato flavour needed, perhaps this also is down to personal choice.

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