Paleo “Lasagna”
Posted on February 11, 2010 by Sarah in Dinner, Food, News | 14 Comments
My friend Christina, submitted the recipe for the awesome walnut red pepper dip that I introduced in my Super Bowl blog, also sent me a recipe for paleo lasagna. I revised her recipe based on the ingredients I had on hand and this is what I came up with . This was a big hit with my family and I hope you all enjoy it as well:
Lasagna
2 lbs grass fed ground beef
1lb mild Italian sausage (I used Sicilian chicken sausage from Trader Joe’s)
1 red onion diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1/2 tsp sea salt
2 tbsp olive oil
1 28 ounce can of diced tomatoes drained
1 small can of tomato paste
1cup organic black olives sliced
6 zucchinis thinly sliced(I used my slicer blade in the food processor for thin, even zucchini rounds – for more “lasagna” like noodles slice lengthwise with a mandolin slicer).
In a large soup pot saute onions and garlic in the olive oil for about 3 minutes. Add ground beef and sausage and brown. Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 30 min. Let sit for 10 min before serving.
14 Comments to “Paleo “Lasagna””
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I came across your site as i was googling “paleo snacks”. What a great site. I love the sound of your recipes and will definitely be trying some of them. This lasagna recipe looks great! We have done it before using spaghetti squash.
I would love to put a link to your site on CFK OKC website if you don’t mind.
wow that looks good, i’m having trouble starting the paleo diet because im weak willed & i can’t stay away from trash food & alcohol but this blog is helping! thanks for the recipes & keep them coming!
Are tomatoes palaeo? They are a new world plant unavailable to early hominids…
hello!
this looks really good. one question. what if i don’t like zuccini? what can i use in stead?
I made this recipe over the weekend.I made this over the weekend like most of the meal prep i did so i had a little extra time so I cut the zuccini length wise and grilled it before i put it together and it turned out amazing. my whole family was raving about it. thank you for this website and all your extra work
I would love it if you linked to my site, thank you so much!! : )
We made this for dinner tonight and it was positively delicious. Thanks for sharing the recipe!
We have this almost every week, and serve it over spag squash. Some variations, that we have loved is adding sliced mushrooms and spinach to the zuccini layer. Thank you for all of the great ideas. I LOVE this website.
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Made it last night. Really good. But mine was super runny. Is that just the case? Maybe i didn’t strain the diced tomatoes enough.
We’re making this as I type this (after several other successful attempts at your recipes). My mouth is watering!!!
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I make something like this with out the olives-which sounds good- and we add beaten eggs and milk and swiss cheese. It cooks like a soufle and it is good for brunch and great way to do these as left overs
can be made low call by eggbeaters or eggwhites. Low fat cheese.