Paleo Lasagna. Made with zucchini noodles, cashew cheese and a rich meat sauce. A combination between beef ragú, cashew 'béchamel' sauce, and zucchini sheets—surprisingly tasty! And the best thing about it is, it might be the easiest lasagna recipe you will ever make.

Let me know if you are a convert too and love this lasagna as much as my family did. It's about finding creative ways to use the foods that are allowed to re-create the foods you enjoy that aren't allowed. Full of fresh veggies and baby bella mushrooms, this lasagna is an ode to fresh and beautiful ingredients (plus tomato paste and sauce). You can cook Paleo Lasagna using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of Paleo Lasagna

You need of 1st Layer.
Prepare 1 lb of Zucchini shredded.
It's 1 cup of Coconut flour.
Prepare 1 of Egg.
Prepare 1 tsp of Sea salt.
It's 1/4 cup of Shredded Parmesan cheese.
It's of Meat Layer.
It's 1 tbsp of Olive oil.
Prepare 1/2 cup of Onion.
It's 1 lb of Mild ground Italian sausage.
It's 1 lb of Hot ground Italian sausage.
You need 1 tbsp of Minced garlic.
Prepare 1 can of Stewed tomatoes diced.
You need 2 tbsp of Tomato Paste.
Prepare 1 tbsp of Italian seasoning.
You need of Cheese Layer.
You need 1 1/2 cup of Shredded mozzarella.
It's 1/4 of Shredded Parmesan.

Awesome Paleo Lasagna Recipe Paleo "Lasagna" 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 Paleo Lasagna is the dish for those days. This recipe is full of all the beloved Italian flavors but made with grain-free, dairy-free ingredients.

Paleo Lasagna step by step

Preheat oven to 325.
Shred fresh zucchini..
Place shredded zucchini in a clean kitchen tea towel. (Don't use a terry-cloth towel unless you like lint in your food!) Wrap the towel around the zucchini and squeeze by twisting the towel. Be sure to stand over the sink! This removes the excess moisture from the zucchini..
Place zucchini in a large bowl and add the rest of the ingredients for the first layer and mix well. I like using my dough hook even though this will not be a true dough. A fork or your hands will do just fine..
Heat oil in a large skillet. Add onions and saute until translucent..
Add sausage and garlic. Stir until browned..
Add the rest of the Meat Layer ingredients and simmer on medium for 10 mins or so. Remove from heat..
Grease a 13x9 glass dish. Add half of 1st Layer mixture and press with your hand or spoon until the layer touches the sides. Try to make the layer smooth and even, but don't worry if it isn't perfect. No one will know!.
OPTIONAL: This is a very most dish. If you wish you can bake the first layer for 10-15 minutes to eliminate some of that moisture. This will also create a firmer bottom (kind of crumbly though). If you choose this option, watch it carefully so it doesn't brown. This will greatly alter the taste of the coconut flour and make it taste too "dessert-like.".
Spoon half of the Meat Layer over the 1st Layer. Spread it out to all four sides like the other layer..
Sprinkle half of the Cheese Layer over the Meat Layer..
Repeat the layers.
Place in the oven and cook until the cheese bubbles and starts to brown. (Approx 15-20 mins).
Remove from the oven and allow 5-10 minutes for it to "set up.".
Serve with a nice salad or my fav: Roasted Brussels Sprouts.

I use a cashew cream to replace the ricotta and delicious Paleo lasagna noodles from Cappello's (they make the best gluten-free pasta products I've ever tried! You can find them at Whole Foods). To make this a true Paleo zucchini lasagna, you have to avoid cheese. Since the cheese is a big part of the flavor and texture of lasagna, that presents quite a challenge. For both flavor and texture, in this recipe we use two sauces, a tomato-based meat sauce and a creamy béchamel, plus layers of nut-based ricotta.