Grain-Free Lasagna (not strict paleo)

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!

Easy- ***
Fast- ****
Spicy- no

Grain-Free Lasagna

Print Recipe

Servings	Prep Time
6 people	5 minutes

Cook Time	Passive Time
40 minutes	5 minutes

Servings Prep Time 6 people 5 minutes

Cook Time Passive Time 40 minutes 5 minutes

Grain-Free Lasagna Print Recipe Servings Prep Time 6 people 5 minutes Cook Time Passive Time 40 minutes 5 minutes Servings Prep Time 6 people 5 minutes Cook Time Passive Time 40 minutes 5 minutes

Ingredients

• 1 pack Cappello's lasagna sheets or paleocupboard's pasta recipe
• 1 lb grass-fed ground beef
• 3-4 garlic cloves minced
• 1 tbsp dried basil
• 1 tsp dried oregano
• 1 15 oz can organic tomato sauce
• 15 oz grass-fed ricotta cheese
• 1 tbsp dried parsley
• 2 quail eggs whisked
• grass-fed mozzarella cheese shredded

Servings: people

Instructions

1. Pre-heat oven to 350.
2. Heat up a skillet to medium/high heat. Add ground beef, garlic, basil, and oregano and break up meat & mix everything together.
3. When meat is cooked through, add in tomato sauce & stir. Simmer for a few minutes.
4. While meat mixture is simmering, mix together the ricotta cheese, whisked eggs, & dried parsley.
5. Get out a clear baking pan (mine was 7x11 I believe) and put some of the meat mixture on the bottom of the pan to prevent the almond flour lasagna sheets from burning.
6. Lay some lasagna sheets across the top of the meat (you may need to cut them so they fit across the pan)
7. Add in the ricotta cheese mixture as the next layer.
8. Lay more lasagna sheets on top of the cheese. Then add another meat layer and continue this process until there is no more meat/cheese/lasagna sheets
9. Add a thin layer of shredded mozzarella across the top (I didn't specify the amount- just use enough to cover the top of the lasagna sheets)
10. Bake for 20-25 minutes
11. Sit for 5 minutes to let rest/settle before cutting into it

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