Most of the lasagne I had eaten my whole life came from frozen packages. In fact, I had never even considered how lasagna was made until around 8 years ago when Jeremy found this amazing Lasagna recipe on Allrecipes.com.
We’ve tested this lasagna recipe a ton of different ways, and we’ve paleofied it a ton by taking out the sugar, the wheat-filled lasagna sheet pasta, the Italian sausage (which sometimes contains additives or sugar), and of course, the 3 types of cheese!
But because of the delicious herbs (we changed them to fresh herbs) in this recipe, it still tastes amazing (plus we added a bunch of great ingredients to compensate)! So, give this Paleo lasagna recipe a try and let me know what you think!
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Paleo Lasagna Recipe
I used eggplants to replace the sheets of pasta.
This Paleo lasagna recipe uses slices of boiled eggplants as the lasagna pasta. I’ve seen various other options (e.g., spinach leaves, zucchini, broccoli), but I really like eggplants as it doesn’t add much of its own flavor and is the right sort of color for pasta. However, if you prefer to use something else, then you can just replace the eggplants in this recipe with your choice of “paleo pasta.”
I used a blend of beef and pork in this Paleo lasagna recipe. I found this blend worked the best, but you can replace the blend with the same amount of meat of your choosing.
I used eggs to replace the cheese.
This Paleo lasagna recipe was so good I pretty much forgot that there was no cheese in it! To make it look a bit prettier, I cracked a few eggs on top of the lasagna. You can instead just use egg whites to give it more of a cheese look or else use something like soaked cashews blended (I was too lazy for that).
And here are some more photos of this amazing Paleo lasagna recipe – it was sooooo delicious!!