Paleo Lasagna
PALEO LASAGNA
This recipe is PERFECT for those who are looking to cook more at home, but don’t want to spend hours figuring out complicated recipes! So yummy, filling, and full of FLAVOR!
This recipe targets:
Paleo | Dairy-Free | Gluten-Free | Grain-Free
A few of the ingredients used in this recipe is what makes it different from other lasagna recipes — grass fed beef, tomato sauce with NO added sugar, and dairy-free cheese. These simple alternative ingredients make it that much better for you, and makes room at the table for everyone!
Ingredient list
2 pounds grass fed beef (I get mine from Trader Joe’s!)
1/2 chopped onion
2 teaspoon garlic minced
2 cans of 15 ounce organic no added sugar tomato sauce
Salt and pepper to taste! (+ Italian seasoning if desired)
2 large zucchini sliced with mandolin
1 tub of dairy-free ricotta cheese (I use KiteHill)
1 bag of dairy free cashew mozzarella cheese (From Trader Joe’s)
Fresh Basil
Dietary benefits
Gluten-free
Grain-free
Dairy-free
Paleo
StepS
Step 1
Preheat your oven to 375 and use a 9X13 glass dish. Saute avocado oil, garlic, onion, and then add in grass fed ground beef until cooked (this will take about 4-6 minutes).
Step 2
Slice zucchini into long, thin slices. Add 2 cans of tomato sauce to the cooked ground beef. Start layering in your 9X13 dish.
Step 3
Layer 1: Ground beef/tomato mixture.
Layer 2: Zucchini slices
Layer 3: Dairy-free ricotta and mozzarella
Continue these layers until all of your ingredients are used up!
Top layer = Zucchini and dairy-free mozzarella
Step 4
Bake for ~30 minutes. Serve warm and top with lots of fresh basil!
NOTES
You can always saute your onions first, remove from the pan and THEN cook up your grass fed beef so that you can drain the fat from the meat separately. Then add your onion back in!
Add oregano and/or some chili flakes to your meat to add more flava flaveeee!
Sprinkling some oregano on top of your final layer of cheese would also taste delish!
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