Paleo Lasagna


posted by on Foodies

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Update:  I made this lasagna, here is the photo before it went in the oven,  and it is a “keeper”.


This recipe is from something I found online and I am excited to try it.  I would love to see your post regarding this recipe!





Ingredients:  Paleo Ricotta This IS a borrowed recipe. It is not required, but definitely recommended!

2 cups fresh cauliflower florets

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp pepper

1 tsp apple cider vinegar

1 Tbsp nutritional yeast again, optional but totally recommended – and a great sub for cheese in any recipe!

1 egg

Lasagna: 2 medium sized zucchini, peeled more depending on additional thickness of noodles ( I made this recipe with Eggplant instead of zucchini)

1 lb spicy italian sausage check ingredients for paleoness

1/2 large onion, chopped, 1 cup mushrooms, chopped

1 – 26 oz jar marinara check ingredients for paleoness

1 cup fresh spinach

blogger: I prepared the ricotta and zucchini noodles the night before I made this recipe. You dont have to do it this way, but it was really helpful, and the earlier you cut your noodles and allow the moisture to drain, the better.Start by slicing your zucchini noodles to your desired thickness. I wanted them really thin, so I used a mandolin on the thinnest setting possible.Place your noodles between layers of paper towels or cheesecloth to absorb as much moisture as possible. This will prevent the lasagna from getting to runny.Overnight was perfect for me. I wouldnt do longer, but less would be fine. Another option when in a hurry is to place them in an oven at 350°F for 10-15 min. While I was doing that, I was boiling the cauliflower until tender.When done, drain and let cool for a bit, then gently squeeze out extra moisture from boiling.

Place in a blender or food processor with the garlic powder, salt, pepper, vinegar and nutritional yeast.Blend until smooth, stopping to scrape the sides at least once.I stored in the fridge overnight and added the egg before assembling the lasagna.When youre ready to assemble and bake the lasagna, preheat your oven to 450°F and throw your sausage and onion in a pan to cook. I used a potato masher to break up the sausage. With a few minutes to go, I added the mushrooms.Now its time to assemble! Start by spreading a layer of marinara on the bottom of your pan I used 9″ x 13″.Next, add a layer of half your meat mixture, then sprinkle on half the spinach and some ricotta.Add marinara sauce on top and another layer of noodles, then repeat the meat/spinach/ricotta step again. Top that with another layer of sauce and zucchini, then a final layer of sauce and ricotta.Just to sum that up, here is the order:saucenoodlesmeatspinachricottasaucenoodlesmeatspinachricottasaucenoodlessaucericottaIts really not that important, Im just OCD. Also, do as many layers as you want.When you have it completely assembled, put the pan in the oven for 25-35 minutes, or until cooked through. Thicker noodles will need a bit more time than thinner ones.Get yourself as large of a serving as possible so you wont have to get up for seconds, because youre guaranteed to want some!

Until next time… Happy paleo eating!


Borrowed from: via Paleo Lasagna » Sandia CrossFit.

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