Show Off Paleo Lasagna

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paleo lasagna recipe

Recipe: Show off Paleo lasagna

This dish is a bit of a show pony in my paleo recipes repertoire. It’s a perfect meal to serve to your non-paleo friends, partners, or fussy kids. It’s so yummy, hearty and filling, they won’t even remember to ask about the missing pasta. Speaking of pasta, I don’t think I can technically call this a lasagna as it’s missing the actual lasagna pasta sheets but it still retains the traditional shape, layers, colours and flavours.

The key to a good lasagna is a tasty, hearty base sauce. I believe this lasagna sauce tastes as good as it does because of the grass-fed beef used in the recipe. I’ve been paying attention to the beef mince sauces I make with grass-fed mince versus regular grain-fed and I can say with outmost certainty that the grass-fed beef based sauces are more delicious. The rest is just good fresh produce and a bit of patience as it does take a little while to assemble all the layers. It’s a good recipe to make on the weekends and you can get you kids or partner involved in preparing all the layers.

For no dairy folks, it’s totally fine to leave out the last layer of ricotta and grated Parmesan. I used those two cheeses as they contain less lactose and ricotta is mostly whey protein as most of the casein is removed during the making of the cheese. You can alternatively make a puree from pre-cooked cauliflower, olive oil and cashews processed until smooth. This can be used as a ‘white cream sauce’ topping.

As there are a few processes to making this dish, please read the full recipe to get the best timing and order. If you’re looking for coconut products like coconut oil, I order mine from here.

Ingredients

For beef and tomato sauce

  • 2 tbsp virgin olive oil
  • 1 brown onion, diced
  • 1 tsp + pinch of sea salt
  • 1 tsp ghee
  • 500g grass-fed beef mince (1.1 lb.)
  • 2/3 cup dry red wine
  • 3 garlic cloves, finely diced chopped
  • 2/3 tsp black pepper
  • 2/3 tsp sweet paprika
  • 3 cups tomato passata

For the lasagna layers

  • 1 large parsnip, peeled and sliced thinly
  • 1 large eggplant, sliced into 1 cm-thick disks (1/2 in.)
  • 1 tsp sea salt
  • 2 tbsp virgin olive oil
  • 5 tbsp virgin olive oil
  • 2 tsp ghee
  • ½ cup torn fresh basil leaves
  • 5–6 button mushrooms, sliced
  • 2 cups baby spinach leaves
  • 3 medium zucchini, sliced vertically into thin ribbons
  • 1 ½ cups ricotta cheese (optional)
  • 2–3 tbsp grated Parmesan cheese (optional)
  • Cherry tomatoes to garnish

Looking for more Paleo info and resources? Go here.

Instructions

  1. Heat oven to 180°C (355°F). Place a layer of parsnip slices with a little ghee in a deep lasagna tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside
  2. To make the sauce, heat 2 tbsp of olive oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelised. Add 1 tsp of ghee and bring the heat up to high. Break the beef mince and add to the frying pan. Use a spatula or a potato masher (my little trick) to stir and break the mince apart into small pieces, as it tends to clump together during cooking. Cook for about 5–6 minutes, until browned.
  3. Add red wine, garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmering temperature. Cook for 10 minutes. Meanwhile, sprinkle eggplant slices with sea salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C (355°F).
  4. In another frying pan, heat 2 tbsp olive oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside, by this stage all our layer ingredients should be ready.
  5. Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, 1/3 of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini, drizzle of olive oil and some cracked black pepper. Cook in the oven, at 180°C (355°F), for 35–40 minutes. See step-by-step pictures below. If using ricotta and grated Parmesan cheese, add on top of the lasagna at the 20 minutes cooking-time mark. Increase the heat to 200°C (390°F) for the last 10–15 minutes. Garnish with fresh basil and a few cherry tomatoes. Serve with a side mixed salad.Cook’s notes: Tomato passata is basically a fresh tomato puree but you can use diced tomato instead, just process them into smoother consistency in a food processor or blender.

Preparation time: 30 minutes
Cooking time: 35-40 minutes

Number of servings: 4 – 6

paleo lasagna step by step

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Check out my Eat Drink Paleo Cookbook -  a fantastic edition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo. Also just out, the new Rejuvenate program, which I co-authored with a medical nutritionist Claire Yates – it will teach you how to achieve radiance, wellness and longevity through food and holistic living. 

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45 Comments

  1. Paula
    Posted August 27, 2014 at 4:31 pm | Permalink

    Saw this recipe on Pintrest and thought it was beautiful. Made it substuiting grass fed bison (my first time having it) and it was delicious. Every single person in my family loved! And can I also say that I do not like eggplant. I have never cooked an eggplant. I had some in my CSA box that I needed to use so I did. Thanks to you, I think I like eggplant now.

    • imacri
      Posted August 28, 2014 at 7:19 pm | Permalink

      Thank you Paula! I’m glad I managed to give you a way to enjoy eggplant. Love bison too :)

  2. Therese Bizabishaka
    Posted August 25, 2014 at 9:43 am | Permalink

    I think this will be a good dish to win over my non paleo children. Although they are die hard pasta enthusiasts so we’ll see what they make of the lake of it in this recipe. One possible variation is the mix a couple of beaten eggs with the ricotta to make a white sauce. My mum used to always make her lasagne with a white sauce made from beaten eggs and cottage cheese and black pepper which tasted pretty good.

    • imacri
      Posted August 28, 2014 at 7:22 pm | Permalink

      Yes, you can absolutely make a healthy white sauce that way. It would make it even more delicious.

  3. Jackie Lawton
    Posted August 23, 2014 at 8:40 am | Permalink

    This Lasagna was Amazing !! By far the best Paleo dish I have made so far . Thank you for the recipe

  4. sophie
    Posted July 7, 2014 at 12:17 pm | Permalink

    I made this on Friday and it was INCREDIBLE!
    x

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#Repost from @epicself with @repostapp --- No warranties, no guarantees EVER. You have one life in this body. One chance to make a difference. One chance to say what you feel. One chance to love. There is a voice inside that doesn't use words. Listen to it. Act on your intuition. Be notorious. Be bold. Be passionate. Burn bright. 
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