Everyday Paleo Lasagna

PALEO, GLUTEN FREE, CAN EASILY BE MADE DAIRY FREE
When I realized that I couldn’t tolerate dairy or gluten, I thought I would never be able to enjoy lasagna again. Although I have been eating dairy and gluten free for years, it wasn’t until just last year that I discovered lentil lasagna noodles and began enjoying this dish again! I can tolerate some goat and sheep cheese so that is what I use. If you don’t tolerate dairy at all, this dish is absolutely delicious without any cheese at all. I have made this lasagna many times and it is always a big crowd pleaser for traditional and paleo eaters alike.

Makes: 2 - 8x11 pans

Preheat Oven to 350°F

Ingredients

2 TBS olive oil

2 medium onions, small dice

8 cloves garlic, minced

2 TBS Italian seasoning (I like Starwest Botanical)

1 teaspoon fennel seeds

4 small zucchini, diced small

1 bunch kale stripped of stems and chopped fine

1 bunch mustard greens stripped of stems and chopped fine

1 ¼ pound ground bison, grass fed beef or pastured pork sausage

2 28 ounce jars marinara sauce (I like Rao’s)

1 14 oz can crushed or whole tomatoes (I like Colavita)

1 teaspoon anchovy paste

3 8 ounce boxes lentil lasagna noodles (I like Explore Cuisine)

1 can black olives, chopped

6 ounce package of uncured pepperoni (I like Applegate Naturals)

2 cups shredded goat or sheep cheese like Manchego (optional)

½ teaspoon salt

½ teaspoon pepper

Instructions

In a large cast iron pot heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for about 2 minutes, or until the onions are soft and translucent. Add diced zucchini and cook until soft. Once zucchini is soft, add chopped greens and cook until wilted.

Meanwhile, cook ground meat in a separate pan until browned and drain off fat. Fold browned meat into vegetable mixture and pour sauce, tomatoes and anchovy paste in and stir well to mix. Bring the sauce to a simmer and turn off heat.

Chop black olives and grate cheese if you are using.

Layering your lasagna

  1. Always start with sauce in the bottom of your pan
  2. Noodles come next
  3. More sauce
  4. A bit of cheese if using
  5. Pepperoni layer
  6. More noodles!
  7. Sauce layer
  8. Chopped olives
  9. A bit of cheese if using
  10. Your third layer of noodles!
  11. Sauce
  12. Top with cheese if using

Bake in a 350°F oven for 40 minutes

Print
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A tray of everyday paleo lasagna

Everyday Paleo Lasagna


  • Author: Beth Bollinger

Description

When I realized that I couldn’t tolerate dairy or gluten, I thought I would never be able to enjoy lasagna again. Although I have been eating dairy and gluten-free for years, it wasn’t until just last year that I discovered lentil lasagna noodles and began enjoying this dish again! I can tolerate some goat and sheep cheese so that is what I use. If you don’t tolerate dairy at all, this dish is absolutely delicious without any cheese at all. I have made this lasagna many times and it is always a big crowd-pleaser for traditional and paleo eaters alike.


Ingredients

Scale

Makes: 2- 8 x 11 pans 

Preheat Oven to 350°F

2 TBS olive oil

2 medium onions, small dice

8 cloves garlic, minced

2 TBS Italian seasoning (I like Starwest Botanical)

1 tsp fennel seeds

4 small zucchini, diced small

1 bunch kale stripped of stems and chopped fine

1 bunch mustard greens stripped of stems and chopped fine

1 ¼ pound ground bison, grass-fed beef, or pastured pork sausage

2 28 ounce jars marinara sauce (I like Rao’s)

1 14 oz  can crushed or whole tomatoes (I like Colavita)

1 tsp anchovy paste

3 8 ounce boxes lentil lasagna noodles (I like Explore Cuisine)

1 can black olives, chopped

6-ounce package of uncured pepperoni (I like Applegate Naturals)

2 cups shredded goat or sheep cheese like Manchego (optional)

½ tsp salt

½ tsp pepper


Instructions

In a large cast iron pot heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for about 2 minutes, or until the onions are soft and translucent. Add diced zucchini and cook until soft. Once zucchini is soft, add chopped greens and cook until wilted.

Meanwhile, cook ground meat in a separate pan until browned and drain off fat. Fold browned meat into vegetable mixture and pour sauce, tomatoes, and anchovy paste in and stir well to mix. Bring the sauce to a simmer and turn off the heat.

Chop black olives and grate cheese if you are using it. 

Layering your lasagna!

1. Always start with sauce at the bottom of your pan

2. Noodles come next

3. More sauce

4. A bit of cheese if using

5. Pepperoni layer

6. More noodles!

7. Sauce layer

8. Chopped olives

9. A bit of cheese if using

10. Your third layer of noodles!

11. Sauce 

12. Top with cheese if using

Bake in a 350°F oven for 40 minutes

Keywords: PALEO, GLUTEN FREE, CAN EASILY BE MADE DAIRY FREE