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.
1bunch mustard greens stripped of stems and chopped fine
1 ¼poundground bisongrass-fed beef, or pastured pork sausage
2 28ouncejars marinara sauceI like Rao’s
1 14ozcan crushed or whole tomatoesI like Colavita
1tspanchovy paste
3 8 ounceboxes lentil or pea lasagna noodles
1can black oliveschopped
6-ouncepackage of uncured pepperoniI like Applegate Naturals
2cupsshredded goat or sheep cheese like Manchegooptional
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
Keyword CAN EASILY BE MADE DAIRY FREE, gluten free, lasagna recipe, lentil noodle lasagna, paleo, paleo lasagna