Missing lasagna because nightshades are off the menu? Well, you’re in luck. This AIP compliant paleo lasagna takes our faux-mato sauce and pairs it with plenty of protein and zucchini noodles.
While the autoimmune protocol isn't easy , a break from pro-inflammatory foods allows many folks to reclaim their health.
And let’s face it: If tomato sauce gives you excruciating joint pain or a blistering case of eczema, you’re not missing out on anything. In fact, a mock tomato sauce can give you all the feels of Italian fare, without your typical side effects.
And by mock tomato sauce , we mean jazzing up a base of beets and carrots with capers, garlic, basil, bacon, and oregano.
How’s that for creativity in the kitchen?
While this recipe calls for you to freeze the extra lasagna before cooking, consider cooking both lasagnas and saving the leftovers for individual lunches this week. Perfect to grab and reheat on the go.
AIP Paleo Lasagna
- 45m
- 45m
- 1h 30m
Ingredients
For the fauxmato sauce:
- 1 small beet
- 1 onion
- 3 carrots
- 1/4 c fresh basil
- 1/2 lemon
- 3 slices bacon, AIP-friendly
- 2 tbsp. minced garlic
- 1 c chicken stock
- 1 1/2 tsp. sea salt
- 1 tsp. dried oregano
- 2 tsp. capers
For the lasagna:
- 3 zucchinis
- 1 onion
- 3 tbsp. extra virgin olive oil, or bacon fat
- 2 lb ground beef
- 1 lb ground pork
- 4 tsp. minced garlic
- 3 tbsp. dried oregano
- 3 tbsp. dried basil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. sea salt, plus more to taste
Instructions
For the fauxmato sauce:
- Peel beet and chop into one inch chunks.
- In a small saucepan, boil beet chunks for 10 minutes, or until just tender enough to push a fork all the way through. Strain and set aside.
- Meanwhile, peel and dice onion and carrots. Mince basil. Juice the lemon.
- Sauté bacon in large skillet over low-medium heat until cooked through. Transfer bacon to a plate and reserve bacon grease in the pan. Crumble bacon when cooled.
- To hot bacon grease, add diced onion and sauté for 5 minutes. Add garlic and sauté another 3-4 minutes.
- Add carrots and the cooked beets and sauté for 5 minutes. Add crumbled bacon and stir.
- Add chicken stock, salt, and oregano. Simmer 10 minutes, partially covered.
- Pour entire mixture plus lemon juice and capers into food processor. Pulse until smooth and color is red throughout.
- Remove the veggie mixture from the food processor. Add the chopped basil.
- Set aside half the fauxmato sauce for the lasagna and store the other half for another use.
For the lasagna:
- Preheat oven to 350F. Line a baking sheet with parchment paper. Wash zucchinis and cut ends off. Peel and quarter onions.
- Using a mandolin slicer, cut the zucchini into lasagna \'noodles\'. Or using a sharp knife, cut the zucchini as thinly as possible length-wise into lasagna "noodles".
- Run the quartered onions through the food processor set with a slicing blade to save on chopping time.
- In a large soup pot, heat the olive oil or bacon fat and then sauté the onions until translucent.
- Add ground beef, ground pork, garlic, oregano, basil, onion powder, garlic powder, and sea salt, and brown the meat.
- Add the faux-mato sauce and combine well.
- In large baking dish, place a layer of sliced zucchini and then ladle on half of the meat mixture. Top another layer of sliced zucchini and top with remaining meat mixture.
- Cover the lasagna with a layer of parchment paper, then a layer of aluminum foil. Freeze lasagna after assembly for a later meal, if desired.
- Place the lasagna on the baking sheet. Bake for 30 minutes covered tightly, then an additional 15 minutes uncovered.
- Allow to cool slightly (10-15 minutes) before serving.
Nutrition
- 524
- 35g
- 12g
- 4g
- 36g
- 13g
- 1g
- 125mg
- 5g
- 1101mg
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