This recipe for Everyday Paleo Lasagna is absolutely the best. 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.
This Paleo Lasagna makes a great meal with this Tomato, Avocado, Cucumber Salad to start off followed by this Low Sugar Apple Crumble for dessert.
Why You’ll Love This Recipe For Paleo Lasagna
This paleo lasagna tastes great and in spite of the long list of ingredients comes together fairly easily and quickly. This lasagna recipe is also customizable so you can use whatever meat, veggies or cheese your family likes.
Ingredients To Make Paleo Lasagna
- Makes: 2- 8 x 11 pans
- Olive oil – I prefer extra virgin olive oil but any kind will work.
- Onions – I used white onions, small dice but any kind of onion is good.
- Garlic – Fresh garlic, minced.
- Italian seasoning I like Starwest Botanicals.
- Fennel seeds
- Salt
- Pepper
- Zucchini – I used green zucchini, diced small.
- Kale – Stripped of stems and chopped fine.
- Mustard greens – Stripped of stems and chopped fine.
- Ground bison grass-fed beef, or pastured pork sausage
- Marinara sauce – I like Rao’s.
- Crushed or whole canned tomatoes – Either of these canned tomatoes are good. I like Colavita
- Anchovy paste
- Lentil lasagna noodles – I like Explore Cuisine’s no-cook noodles.
- Black olives – Make sure to buy pitted black olives and then chop them.
- Uncured pepperoni I like Applegate Naturals
- Goat or sheep cheese like Manchego – This is optional if you can tolerate.
Equipment
How To Make Lasagna
- Preheat the oven to 350 Fahrenheit.
- 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!
- Always start with sauce at the bottom of your pan
- Noodles come next
- More sauce
- A bit of cheese if using
- Pepperoni layer
- More noodles!
- Sauce layer
- Chopped olives
- A bit of cheese if using
- Your third layer of noodles!
- Sauce
- Top with cheese if using
- Bake in a 350°F oven for 40 minutes
Storage
Leftover lasagna will keep for 3-4 days in an airtight container in the fridge. You can freeze leftovers for up to 3 months. If you are going to freeze leftovers I suggest you freeze in individual portions so you can easily grab a serving as needed.
Pro Tips
Here are a few things you can do to make sure your paleo lasagna works out every time.
- Let the sauce simmer so the flavors have time to develop and mingle.
- Allow the lasagna to sit for a few minutes after you take it out of the oven so it can settle.
FAQs
Do the lasagna noodles need to be boiled for this paleo lasagna?
No, the Explore Cuisine lasagna noodles do not need to be boiled. You can use them straight from the box. If you use a different brand make sure to read the box carefully to see if they need to be cooked.
Can I use different greens in this lasagna?
If you can’t find kale and mustard greens feel free to use whatever greens you have on hand. Spinach, Swiss chard or arugula will all work well.
Did you make this recipe? If you did, please tag me and share on Instagram!
Everyday Paleo Lasagna
Equipment
Ingredients
- Makes: 2- 8 x 11 pans
- 2 tbsp olive oil
- 2 medium onions small dice
- 8 cloves garlic minced
- 2 tbsp Italian seasoning I like Starwest Botanicals
- 1 tsp fennel seeds
- ½ tsp salt
- ½ tsp pepper
- 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 or pea lasagna noodles
- 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
Instructions
- Preheat the oven to 350. 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!
- Always start with sauce at the bottom of your pan
- Noodles come next
- More sauce
- A bit of cheese if using
- Pepperoni layer
- More noodles!
- Sauce layer
- Chopped olives
- A bit of cheese if using
- Your third layer of noodles!
- Sauce
- Top with cheese if using
- Bake in a 350°F oven for 40 minutes