Paleo Lasagna

paleo lasagna
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).

Prep Time
45 Minutes

Cook Time
45 Minutes

Yield
1 Pan

Difficulty Level
Easy (Beginner)

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

Servings : 8-10
Ready in : 90
Course : Main Course
Recipe Type : Dinner, Paleo Recipes

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