Paleo Lasagna

Paleo Lasagna

Health Rating
Prep Cook Ready in Servings
30 min 40 min 1 h 10 min 6
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Ingredients


2 cup Baby spinach (for lasagna layers)
1/2 cup Basil, fresh (for lasagna layers)
500 gm Beef, ground, extra lean
2/3 tsp Black pepper
1/2 cup Cherry Tomatoes (halved, for garnish)
6 mushroom(s) Crimini (Italian) mushroom (for lasagna layers)
1 eggplant Eggplant (sliced into 1 cm-thick disks, for lasagna layers)
2 tbsp Extra virgin olive oil (for lasagna layers)
2 tbsp Extra virgin olive oil (for lasagna layers)
2 tbsp Extra virgin olive oil
3 clove(s) Garlic
1 tsp Ghee
1 tsp Ghee (for lasagna layers)
2/3 tsp Paprika
3 tbsp Parmesan cheese, grated (optional, for lasagna layers)
1 parsnip(s) Parsnip (peeled and sliced, for lasagna layers)
1 medium Red onion (diced)
2/3 cup Red wine
1 1/2 cup Ricotta cheese (optional, for lasagna layers)
1 tsp Sea salt
1 tsp Sea salt (for lasagna layers)
3 cup Tomato puree, canned
3 medium Zucchini (sliced vertically into thin ribbons, for lasagna layers)

Instructions


Heat oven to 180°C (355°F). Place a layer of parsnip slices with a little ghee in a deep lasagna tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside

To make the sauce, heat 2 tbsp of olive oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelised. Add 1 tsp of ghee and bring the heat up to high. Break the beef mince and add to the frying pan. Use a spatula or a potato masher (my little trick) to stir and break the mince apart into small pieces, as it tends to clump together during cooking. Cook for about 5–6 minutes, until browned.

Add red wine, garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes. Add tomato puree, bring to boil and turn the heat down to simmering temperature. Cook for 10 minutes. Meanwhile, sprinkle eggplant slices with sea salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C (355°F).

In another frying pan, heat 2 tbsp olive oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside, by this stage all our layer ingredients should be ready.

Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, ⅓ of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini, drizzle of olive oil and some cracked black pepper. Cook in the oven, at 180°C (355°F), for 35–40 minutes. See step-by-step pictures below. If using ricotta and grated Parmesan cheese, add on top of the lasagna at the 20 minutes cooking-time mark. Increase the heat to 200°C (390°F) for the last 10–15 minutes. Garnish with fresh basil and a few cherry tomatoes and serve.

Nutrition Facts

Per Portion

Calories 549  
Calories from fat 284  
Calories from saturated fat 103  
Total Fat 32  g
Saturated Fat 11.4  g
Trans Fat 0.3  g
Polyunsaturated Fat 2.3  g
Monounsaturated Fat 15.8  g
Cholesterol 85  mg
Sodium 1498  mg
Potassium 1652  mg
Total Carbohydrate 29.4  g
Dietary Fiber 8.1  g
Sugars 13.4  g
Protein 32  g

Dietary servings

Per Portion


Meat 0.9
Milk Alternative 0.3
Vegetables 5.9

Energy sources


Pygal 4% 388.754715648 91.2679346965 21% 438.5919414 119.392468791 52% 375.007701283 239.081977927 23% 330.823381769 109.369767937 21% 52% 23% Alcohol Carbohydrates Fat Protein
Recipe from: Eat Drink Paleo
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