Purely Paleo Lasagna
If you’ve been cravin some comfort food and you don’t want to toss your nutrition goals out the window, this is the recipe for you! No gluten, no dairy, with TONS of flavor!
Prep Time: 00:30
Cook Time: 01:10
2 medium eggplants, sliced into noodles
meat sauce: *
1 lb grass - fed ground beef
1 lb mild italian sausage, i used chicken
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper, any color
2 Cloves of minced garlic
28 - oz can organic crushed tomatoes
15 - oz can organic tomato sauce
6 - oz can organic tomato paste
1/2 cup red wine (optional)
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of salt
1/4 teaspoon of black pepper
2 cups of raw cashews
1/2 cup unsweetened nondairy milk, i used almond
1 teaspoon of lemon juice
1/4 teaspoon dried garlic
1/4 teaspoon dried onion
salt and pepper to taste
16 - oz. frozen organic chopped spinach, thawed
1At least four hours before- soak cashews in water on kitchen counter. Thaw frozen spinach while you're getting ahead.
2Preheat oven to 400. Prepare noodles by slicing eggplants into horizontal layers. Arrange on lightly oiled baking sheets (I needed two) and bake for 20 minutes or until eggplant is soft without being crispy.
3In a large pot, melt 2 teaspoons of coconut oil. Add chopped onion and pepper, sautéing until soft (about 10 minutes). Then add minced garlic and sauté another three minutes, stirring frequently to keep garlic from burning.
4Add in ground beef and chicken sausage, stirring until browned. Drain off excess fat.
5Add tomatoes, tomato sauce, and tomato paste to peppers and onions.
6Add remaining spices for sauce and red wine if you like. Be sure to use one that you would drink (that way you have something leftover to sip on with your lasagna).
7Allow sauce to come to a boil and reduce to a simmer for at least 30 minutes.
8To make ricotta layer, drain off cashews and place in high-powered blender or food processor. Add almond milk, lemon juice, and spices, blending until smooth. If it appears too dry, gradually add 1 tablespoon of almond milk at a time until silky, like ricotta.
9Squeeze out water from thawed spinach. This is a fantastic way to get out your frustration from your day. Don't skimp on this step, or else you may have some waterlogged lasagna.
10Fold spinach into ricotta mixture.
11Let the layers begin! Preheat oven to 350.
12In a deep 9X13, spread a thin layer of the meat sauce in the bottom of the pan. Add layer of eggplant next (about half of it). Pour a layer of meat sauce on top of the eggplant. Dollop spinach-ricotta (about half) on top of meat layer. Repeat layers- eggplant, meat, spinach-ricotta, and meat on top.
13Bake for 50-60 minutes, until bubbling at edges.
14Resist diving in right away. You will scald your mouth and it's a mess. Let it rest for at least 10 minutes before slicing up.
*To save time, you could use two jars of store-bought marinara sauce and add it to your browned meat. You could easily substitute ground turkey for beef. **If you're cool with dairy, you could just buy ricotta and fold the spinach into it.
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