Everyday Paleo Lasagna
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.
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
Nutrition
Calories: 471kcalCarbohydrates: 34gProtein: 33gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 672mgPotassium: 911mgFiber: 13gSugar: 8gVitamin A: 1316IUVitamin C: 32mgCalcium: 344mgIron: 7mg
Tried this recipe?Let us know how it was!