Paleo Lasagna

23 Dec

This recipe is almost completely stolen from here. I keep directing people to this awesome site, but many still ask me for recipes. I’m telling you I steal MANY of our recipes from Sarah. She’s awesome. Anyone who has kids who thinks they can’t do paleo needs to read her blog. She’s going to be starting a podcast soon that I’m SO excited about! Anyway, on with the recipe.

Most people know I cook in bulk. There’s only two of us, but I’ll make two large baking dishes of this recipe. We’ll eat one baking dish worth for a week, and freeze the other for a rainy day. We bought the biggest soup pot we could find at Target, and that’s what I use to cook this. If you’re not going to cook in bulk, I suggest following Sarah’s original recipe, or cutting everything I have in half.


4 lbs grass fed ground beef

2 packages Trader Joe’s Spicy Italian sausage (TJ’s Spicy Italian and Garlic Herb are the only sausages we use for the 30 days)

*1 package of bacon, cooked (Some paleo sites will say the kind of bacon matters, but we let that go. Buy good quality meat, but the most expensive isn’t necessary)

2 red onion diced

8 cloves crushed garlic

4 tbsp dried oregano

4 tbsp dried basil

1 tsp cayenne pepper

4 tbsp Coconut oil

2 28 ounce can of diced tomatoes drained. (Drain them WELL, or your lasagna will be watery)

2 small cans of tomato paste

8 zucchinis thinly sliced (I put them in my food processor to get them even)


Cook the bacon and set it aside. Saute onions and garlic in the coconut oil for about 3 minutes.  Add ground beef and sausage and brown.  Crumple up the bacon and add to the pot. Add everything else except the zucchini and mix well.  In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture.  Top meat layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture.  Repeat in the second baking dish. Freeze one to cook later. Cover the other tightly with aluminum foil and bake at 350 for 30 min.

*The original recipe has salt and olives, which we don’t eat on the strict 30 days. The bacon is there to add the saltiness typically rendered from those ingredients.

I know some of you are quietly clutching your chests, concerned about the amount of fat in this dish. You need to let go of that feeling for 30 days. Trust that you won’t have a heart attack in the next 30 days because of eating this dish or others like it. I’ll post more later, but my blood lipid panel (cholesterol/triglycerides) improved eating this way. Plus, if you’re following legitimate diet/health news at all, you’ve seen that there have recently been several studies showing that sugars and refined grains, not fat, are likely the cause of obesity, heart disease, type 2 diabetes, and hypertension. Stop counting your fat and calorie intake, and start eating some REAL food. I guarantee that after eating a healthy bowl of this, you won’t be hungry again for several hours, and you will feel more satisfied in the meantime.


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Posted by on December 23, 2010 in paleo, Recipes



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