Paleo Lasagna. Ours is lasagna on Christmas Eve. My boys can't wait to come home to it again this year. This low carb Paleo zucchini lasagna is for you.

Paleo Lasagna Here is a recipe that attempts to deliver traditional lasagna taste and texture without violating any of the Paleo principles. They've gone through the trouble of producing it two ways, one. Paleo Lasagna Ingredients sans the frozen spinach. You can have Paleo Lasagna using 18 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Paleo Lasagna

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

And don't ask why the lemon is there. A paleo crock pot lasagna recipe with four delicious layers: a homemade marinara, zucchini noodles, a creamy "cheese" layer, and a ground turkey layer with fresh basil. 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. Paleo Lasagna recipe: This is taken from Danielle Walker's Against All Grain.

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.

She posts it online so I am not copying from the book. Be the first to review this recipe. Paleo Lasagna with Homemade (easy!) Dairy-free Melty Cheese + Butternut Squash "Noodles". This paleo lasagna soup is just the thing when you're craving lasagna! Combining those two elements to make a paleo lasagna recipe might sound near impossible…and yet, it's not!