Everyday Paleo Lasagna | Beth Bollinger of Nest Wellness
Everyday Paleo Lasagna
Serves 12
This recipe for Everyday Paleo Lasagna is absolutely the best. When I realized that I couldn’t tolerate dairy or gluten, I thought I would never be able to enjoy lasagna again.
Preheat the oven to 350. In a large cast iron pot heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for about 2 minutes, or until the onions are soft and translucent. Add diced zucchini and cook until soft. Once zucchini is soft, add chopped greens and cook until wilted.
Meanwhile, cook ground meat in a separate pan until browned and drain off fat. Fold browned meat into vegetable mixture and pour sauce, tomatoes, and anchovy paste in and stir well to mix. Bring the sauce to a simmer and turn off the heat.
Chop black olives and grate cheese if you are using it.
Layering your lasagna!
Always start with sauce at the bottom of your pan
Noodles come next
More sauce
A bit of cheese if using
Pepperoni layer
More noodles!
Sauce layer
Chopped olives
A bit of cheese if using
Your third layer of noodles!
Sauce
Top with cheese if using
Bake in a 350°F oven for 40 minutes
