Recipe: Paleo Lasagna

lasagna pic 3

Paleo Lasagna, By Julia Poe (the Well Read Artisan)

Lasagna sauce:

1.2-1.5 lbs grass fed ground beef

40 oz clean marinara (recommend White Linen Collection Marinara)

½ Tbsp dry Italian Seasoning

1 tsp sea salt

1 tsp freshly ground black pepper

Cashew Italian Herb Cheese:

3 Cups raw cashew pieces

½ C apple cider vinegar

¼ C lemon juice

1/3 C water

4 Tbsp dry Italian Seasoning

1 tsp sea salt

Lasagna Layers

1 package Cappello’s lasagna sheets (if frozen thaw out, if refrigerated let sit out to room temperature)

5 oz fresh organic spinach

To Make the Cashew Italian Herb Cheese:

  • Boil water and pour over cashew pieces. Let sit for ½ hour (start browning meat for Lasagna Sauce)
  • Strain water out of cashews and place softened raw cashews, apple cider vinegar, lemon juice, water and seasonings all together and blend.

To Make the Lasagna Sauce:

  • Brown ground beef in pan at medium heat
  • Sprinkle seasoning across top of meat and break up with spatula
  • Once meat is browned and all the water cooked off add jar of marinara sauce and warm thoroughly

 To Assemble Lasagna:

(preheat oven to 350 degrees)

  • Place thin layer of lasagna sauce at bottom of pan
  • Place lasagna sheets on top of Lasagna Sauce

(The sheets expand slightly so leave a little room as you fit them across pan – room temp is best to work with)

  • Place thin layer of lasagna sauce across top of lasagna sheets
  • With a large serving spoon scoop Herb Cheese out of bowl and spread across the top of the lasagna sauce in a pat & push type method similar to frosting a cake.
  • Pick up handful of fresh spinach and cut with scissors and layer across cheese
  • Repeat steps 2-5 two more times
  • Cover pan with foil and bake for 50 minutes

 Special Notes:

If you want to pre-make a lasagna, assemble, bake then store in separate serving containers. If you leave the lasagna assembled for a few days before baking the noodles get a little gummy.


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