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Wednesday, May 20, 2015

Paleo (AIP) Lasagna Recipe

This AIP paleo friendly version of Lasagna was amazing, the recipe was inspired by another paleo blog called 'He won't know it's Paleo' so I definitely cannot take all the credit.  But here was my version and I must say my husband literally stated 'I think this is the best lasagna I have ever had!'


 'Nomato Sauce' (I altered this recipe slightly using caramelized onions and roasted beets and did not use any capers or lemon juice - it is pretty easy to vary this to your own taste)
2 Sweet Potatos
1-2 Zucchini
1-2 Squash
Grass fed ground beef (you could use any kind of ground meat)
Avocado Oil
Nutritional Yeast Flakes (optional)

To Make:

Sautee ground beef until cooked through then add the 'nomato sauce' and season to taste with salt, garlic, etc.  Slice the sweet potato, zucchini and squash very thinly making your 'noodles'.  First layer the sweet potato on the bottom of the pan and drizzle with avocado oil and salt.  Then do a layer of the meat and sauce.  Repeat another layer with squash brushing the squash with avocado oil and yeast flakes.  Then add meat again and do final layer with zucchini, brushing the zucchini with avocado oil and yeast and salt.  Of course if you are not on a dairy free diet you could also do a layer of cheese.

Bake the Lasagna covered for 45 minutes on 350 degrees then remove foil and bake at 400 for 10-15 more minutes until the top is brown and looks done (I broiled mine on high for 2 minutes at the end).

Let cool for a few minutes before serving and ENJOY this is sooooo good and was just as delicious the next day for my lunch!  Next time I will make a double batch of the sauce and store some for later.  I also might have to make 2 pans of lasagna and freeze one.


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