Paleo Lasagna
Paleo Lasagna

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, paleo lasagna. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Paleo Lasagna is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Paleo Lasagna is something that I have loved my entire life. They’re fine and they look wonderful.

Made with zucchini noodles, cashew cheese and a rich meat sauce. A combination between beef ragú, cashew 'béchamel' sauce, and zucchini sheets—surprisingly tasty! And the best thing about it is, it might be the easiest lasagna recipe you will ever make.

To get started with this recipe, we must first prepare a few components. You can cook paleo lasagna using 18 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Paleo Lasagna:
  1. Get 1st Layer
  2. Prepare 1 lb Zucchini shredded
  3. Get 1 cup Coconut flour
  4. Take 1 Egg
  5. Take 1 tsp Sea salt
  6. Get 1/4 cup Shredded Parmesan cheese
  7. Make ready Meat Layer
  8. Take 1 tbsp Olive oil
  9. Take 1/2 cup Onion
  10. Take 1 lb Mild ground Italian sausage
  11. Make ready 1 lb Hot ground Italian sausage
  12. Take 1 tbsp Minced garlic
  13. Get 1 can Stewed tomatoes diced
  14. Prepare 2 tbsp Tomato Paste
  15. Take 1 tbsp Italian seasoning
  16. Make ready Cheese Layer
  17. Take 1 1/2 cup Shredded mozzarella
  18. Get 1/4 Shredded Parmesan

This Paleo Lasagna is the dish for those days. This recipe is full of all the beloved Italian flavors but made with grain-free, dairy-free ingredients. I use a cashew cream to replace the ricotta and delicious Paleo lasagna noodles from Cappello's (they make the best gluten-free pasta products I've ever tried! You can find them at Whole Foods).

Steps to make Paleo Lasagna:
  1. Preheat oven to 325
  2. Shred fresh zucchini.
  3. Place shredded zucchini in a clean kitchen tea towel. (Don't use a terry-cloth towel unless you like lint in your food!) Wrap the towel around the zucchini and squeeze by twisting the towel. Be sure to stand over the sink! This removes the excess moisture from the zucchini.
  4. Place zucchini in a large bowl and add the rest of the ingredients for the first layer and mix well. I like using my dough hook even though this will not be a true dough. A fork or your hands will do just fine.
  5. Heat oil in a large skillet. Add onions and saute until translucent.
  6. Add sausage and garlic. Stir until browned.
  7. Add the rest of the Meat Layer ingredients and simmer on medium for 10 mins or so. Remove from heat.
  8. Grease a 13x9 glass dish. Add half of 1st Layer mixture and press with your hand or spoon until the layer touches the sides. Try to make the layer smooth and even, but don't worry if it isn't perfect. No one will know!
  9. OPTIONAL: This is a very most dish. If you wish you can bake the first layer for 10-15 minutes to eliminate some of that moisture. This will also create a firmer bottom (kind of crumbly though). If you choose this option, watch it carefully so it doesn't brown. This will greatly alter the taste of the coconut flour and make it taste too "dessert-like."
  10. Spoon half of the Meat Layer over the 1st Layer. Spread it out to all four sides like the other layer.
  11. Sprinkle half of the Cheese Layer over the Meat Layer.
  12. Repeat the layers
  13. Place in the oven and cook until the cheese bubbles and starts to brown. (Approx 15-20 mins)
  14. Remove from the oven and allow 5-10 minutes for it to "set up."
  15. Serve with a nice salad or my fav: Roasted Brussels Sprouts

Paleo "Lasagna" My friend Christina, submitted the recipe for the awesome walnut red pepper dip that I introduced in my Super Bowl blog, also sent me a recipe for paleo lasagna. Since the cheese is a big part of the flavor and texture of lasagna, that presents quite a challenge. For both flavor and texture, in this recipe we use two sauces, a tomato-based meat sauce and a creamy béchamel, plus layers of nut-based ricotta. Missing lasagna because nightshades are off the menu? This AIP compliant paleo lasagna takes our faux-mato sauce and pairs it with plenty of protein and zucchini noodles.

So that’s going to wrap this up with this exceptional food paleo lasagna recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!