Lasagna was one of my all-time favorites growing up- and it’s still one of my favorites. Since going paleo, lasagna is something I very, veryyyy rarely eat. I don’t do well at all when I eat wheat, but I always loved pasta. When I discovered Cappello’s it was a game-changer. Now I can enjoy grain-free pasta?? What?! I held off on trying Cappello’s for a long time (despite all the good reviews) because they didn’t sell it at stores near me and the shipping was a lot, so I didn’t think it was worth it to try because of the price. After a couple years of seeing Instagram posts and recipes featuring their pastas and cookie dough, I couldn’t take it anymore and finally gave in and tried it (by this time the shipping did come down a bit) and OMG it was 100% worth it! Their cookie dough is so damn good- it’s hard to believe it’s even paleo! And the pastas are incredible as well. Anddd they are now selling them in NY (still not really close to my house though), so it’s a win!
For this recipe, I did use dairy (which I normally avoid) so it’s not strict paleo. The dairy didn’t sit well with me, to be honest, so this is something I would only eat again on special occasions- but for all of you who are able to tolerate dairy well, you will love this! If you can’t afford the Cappello’s, you can still make this recipe using paleocupboard’s pasta recipe to make the lasagna sheets. You may also want to make some extra sauce to have on the side or pour on top.
Note: I used quail eggs in my cheese mixture, but if you don’t have quail eggs you can use 1 chicken egg (try to use a small one).
Now go make my grain-free lasagna without having to worry about the gluten aftermath!