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Paleo Lasagna

  • Paleo

This is my version of Eat Drink Paleo's Paleo Lasagna. A meal that impressives even non-Paleo friends. Hearty yet full of vegetables. It's super simple. You can make it in advance and bake 30min before they arrive. It's all in the prep work which is slightly time consuming but worth it. OK technically Fetta and Parmesan are not Paleo however they have the least amount of lactose compared to other cheeses making it more Paleo friendly. Of course cheese is optional however we do recommend it.

  • Makes
    4-6  Servings
  • Hands-on Time
    20  mins
  • Total Time
    55  mins

The Bolognese

If you have some secret Bolognese sauce recipe just use that however alter it to be less saucey. The sauce is the key ingredient. A tasty sauce makes all the difference. We've created our own and did not follow the original recipe.

  • 500g Grass-fed Beef Mince (or 250g beef and 250g pork)
  • 2cm grated ginger. Use a microplane. Just gets rid of the beefy smell
  • 3-5 cloves garlic. Use a crusher to crush the garlic. We love garlic but it's up to you how much you use.
  • onion. Sliced.
  • 2-3cm of grated ginger. Use a microplane
  • 1/2 tsp paprika powder
  • French escallot
  • 1/2 a lime Lime Zest. Using microplane
  • 1-2 Tbp Red Boat Fish Sauce. This is one of the key ingredients!!
  • 1/2-1 tsp Red Pepper flakes
  • 1 can Peeled roma tomato
  • 1-3 Tsp Himalayan Salt

For the Lasagna Layers:

Be creative. Don't stick 100% to our ingredient list. You may want to for your first lasagna however after that mix and match whatever you fancy. I replaced basil with Vietnamese Coriander and it tasted FAB!! Maybe even better than basil. Will definitely be doing that more often.

  • large eggplant, sliced into 1 cm-thick disks (1/2 in.)
  • tsp sea salt
  • large parsnip (or 2 medium), peeled and sliced thinly
  • ½ cup torn fresh basil leaves
  • 5–6 button mushrooms, sliced
  • 2 tsp Ghee or Coconut Oil
  • 2 cup baby spinach leaves
  • 3 medium zucchini, sliced vertically into thin ribbons
  • ½ Cup Ricotta cheese (optional)
  • 2-3 tbp grated Parmesan cheese (optional)
  • Preparation

      1. Start by making the sauce. In a mixing bowl add minced meat, crushed garlic, grated ginger, salt and fish sauce. Mix and leave aside.
      2. In a pan, add coconut oil. Sauteed onions until brown. Set aside.
      3. Add more coconut oil to your pan and start browning the mince meat from step (1). Once the mince is 85% cooked add the can of peeled roma tomato. Simmer for 1 min then add the onions from Step (2).
      4. Allow to simmer on low heat for 5-10min. Season with chilli flakes, paprika powder salt, lemon zest and more fish sauce. Taste to determine seasoning quantity.
      5. Preheat oven to 180 degrees Celsius.
      6. Prepare the parsnip in the baking tray you will be using for your lasagna. Drizzle a little olive oil over the parsnip before baking. Cook for 5-8 mins.
      7. While the parsnip is cooking start preparing your other ingredients. Lightly fry your eggplants in ghee or coconut oil. Just so that it's slightly soft. When the parsnip is ready start layering your lasagna in the following order parsnip > Bolognese > Eggplant > Basil > Mushroom > Bolognese > Spinach > Zucchini > Optional cheese layers.
      8. Bake for 20mins. Then add fetta and parmasan. Turn up heat to 200 degrees celsius and back for another 10-15mins.

Paleo Lasagna | Wodnut

Paleo Lasagna | Wodnut

Paleo Lasagna | Wodnut

Paleo Lasagna | Wodnut
Serve with Salad

  • Microplane
  • Approximately 23-28cm baking tray
  • Garlic Crusher
  • Peeler
  • We find cutting the parsnip long way is less wasteful than in disc size. Try to see what suites you. Cutting the eggplant in disc or long ways works well both ways. It's a matter of personal preference. 
  • Remember to try different herbs instead of basil. We used a Vietnamese Coriander which worked great. Unfortunately it's not available at all grocery stores and only some Asian speciality stores.

Vietnamese Coriander | Paleo Lasagna

Paleo Lasagna | Wodnut
Red Boat fish sauce is a key ingredient. Gives the unami flavour

Paleo Lasagna | Wodnut

Paleo Lasagna | Wodnut
Marinating the mince

Paleo Lasagna | Wodnut
Use a Paper towel to pat dry the eggplant.

Paleo Lasagna | Wodnut
Start Layering


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