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
- 1h 30m
- 3 zucchinis
- 3 tbsp. olive oil
- 1 tsp. coarse sea salt
- tbsp. dried basil
- 3 tbsp. dried oregano
- 4 cloves garlic
- 1 lb AIP sausage
- 2 lb ground beef
- 1/4 lb liver
- 1 onions
For the Faux-mato Sauce
- 1 small red beet
- 1 onion
- 5 cloves garlic
- 3 carrots
- 1/4 c fresh basil
- 3 slices bacon
- 1 c chicken stock
- 1 1/2 tsp. sea salt
- 1 tsp. dried oregano
- 1/2 lemon
- 2 tsp. capers
- Preheat oven to 350F.
- Wash zucchinis and cut ends off. Peel and quarter onions. Mince the garlic. Make a batch of faux-mato sauce, if you haven’t already.
- If you have a mandolin slicer, use it to cut the zucchini into lasagna ‘noodles’. Otherwise, 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. Set aside.
- Then, switch to the s-blade and puree the liver.
- In a large soup pot, heat the bacon fat or coconut oil and then sauté the onions until translucent.
- Add ground beef, liver, sausage, garlic, oregano, basil, and sea salt, and brown the meat.
- Add the faux-mato sauce and combine well.
- In 2 large baking dishes 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 to prevent leaking of aluminum into your food.
- At this point, freeze one lasagna for a later meal.
- Place the other lasagna on a parchment-lined jelly roll pan (in case the lasagna bubbles over).
- Bake for 30 minutes covered tightly, then an additional 15 minutes uncovered. Allow to cool slightly (10-15 minutes) before serving.
Faux-mato sauce method
- 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 the onion, garlic, carrots and basil.
- Saute bacon in large skillet over low-medium heat until cooked through. Transfer bacon to a plate and reserve bacon grease in the pan. Crumble when cooled.
- To hot grease, add diced onion and saute for 5 minutes.
- Add garlic and saute another 3-4 minutes.
- Add cooked beets, and carrots to the onion and garlic. Saute 5 minutes then add the crumbled bacon back to the pan.
- Add chicken stock, salt and oregano. Simmer 10 minutes, partially covered.
- Juice the lemon. 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.