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How to Make Perfect Paleo Lasagna

Paleo Lasagna. Made with zucchini noodles, cashew cheese and a rich meat sauce. This amazing family-friendly paleo lasagna dish is filled with healthy vegetables like zucchini, mushrooms and spinach and layered with nutritious grass-fed beef sauce. It's gluten-free and low-carb and can be made with or without dairy.

Paleo Lasagna Full of fresh veggies and baby bella mushrooms, this lasagna is an ode to fresh and beautiful ingredients (plus tomato paste and sauce). And the best thing about it is, it might be the easiest lasagna recipe you will ever make. The first step in this delicious Paleo Lasagna is to make sure you soak the cashews for at least a few hours, but preferably overnight. You can have Paleo Lasagna using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of Paleo Lasagna

  1. It's of 1st Layer.
  2. It's 1 lb of Zucchini shredded.
  3. Prepare 1 cup of Coconut flour.
  4. Prepare 1 of Egg.
  5. Prepare 1 tsp of Sea salt.
  6. Prepare 1/4 cup of Shredded Parmesan cheese.
  7. It's of Meat Layer.
  8. You need 1 tbsp of Olive oil.
  9. You need 1/2 cup of Onion.
  10. You need 1 lb of Mild ground Italian sausage.
  11. It's 1 lb of Hot ground Italian sausage.
  12. Prepare 1 tbsp of Minced garlic.
  13. You need 1 can of Stewed tomatoes diced.
  14. Prepare 2 tbsp of Tomato Paste.
  15. It's 1 tbsp of Italian seasoning.
  16. It's of Cheese Layer.
  17. Prepare 1 1/2 cup of Shredded mozzarella.
  18. Prepare 1/4 of Shredded Parmesan.

Simply put them in a glass bowl, fill with water until they're covered by about a half inch. When you're ready to make the cashew "cheese", put the soaked cashews in a colander and rinse well. Craving Italian comfort food but avoiding grains and cheese? This low carb Paleo zucchini lasagna is for you.

Paleo Lasagna instructions

  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.

Zucchini slices are a healthier stand-in for lasagna noodles, and nut-based ricottas are perfect among all the other layers. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. 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.

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