Paleo Lasagna

Lasagna is a classic Italian dish at home in any household. But in my childhood home, lasagna night made dinner a family affair. Boiling the noodles, layering them with zesty meat sauce and creamy ricotta, and topping off the whole shebang with a thick sprinkling of Parmesan. Then came the hour long wait for the cheesy, bubbling baking dish to emerge from the oven. The wait to finally dig in without it all falling apart was more than I could bear. But now these ingenious tapioca noodles and slightly chunky cashew ricotta dollops have re-stoked the fires of my youth and made my Paleo lasagna dreams come true. You won’t miss wheat by a long shot, and those dairy farms can keep their cream. Because this dish has everything you need in its Primal simplicity.

Paleo Lasagna

Difficulty: Hard

Total Time to Make: 70 minutes

Prep Time: 20 minutes

Cook Time: 50 minutes

Servings: 2

Ingredients

Filling

  • 8 oz ground beef
  • 1 small zucchini
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Celtic sea salt

Pasta

  • 1/2 cup almond flour
  • 1/2 cup arrowroot powder
  • 1/2 cup tapioca flour
  • 1 cage-free egg
  • 2 egg yolks
  • 1 tablespoon cold pressed olive oil
  • 1 teaspoon Celtic sea salt

Sauce

  • 6 oz (1 can) organic tomato paste
  • 1/4 cup water
  • 1 garlic clove
  • 1 tablespoon oregano
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon Celtic sea salt

Cashew Ricotta

  • 1 cup cashews
  • 1 1/2 cups water
  • 2 teaspoons dried basil
  • 1 teaspoon ground white pepper (or black pepper)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Celtic sea salt

Instructions

  1. For Cashew Ricotta, soak cashews for at least 4 hours in 1 1/2 cups water. Drain and rinse. Process with basil, white pepper, garlic powder and salt in food processor or bullet blender until smooth. Add water 1 tablespoon at a time as necessary. Set aside.
  2. For Sauce, process all sauce ingredients in food processor or bullet blender, then pour into small pot. Heat over medium heat and stir until warm. Remove from heat and set aside.
  3. For Filling, heat medium skillet over medium high heat. Grate or mince zucchini. Add to hot pan with beef, oregano, pepper and salt. Sauté until beef is browned, about 5 – 8 minutes. Set aside.
  4. Preheat oven to 350 degrees F. Bring medium pot of lightly salted water to boil.
  5. For Pasta, sift almond flour, tapioca flour, 1/3 cup arrow powder and salt into medium mixing bowl. Make a well in the center, and add egg and yolks. Start to whisk eggs into flour in circular motions with a fork until dough pulls together.
  6. Dust cutting board with half of remaining arrowroot powder. Turn dough out onto cutting board and knead for 5 minutes, until smooth.
  7. Add 1 tablespoon olive oil or water if dough is dry. Add 1 tablespoon of almond flour at a time if dough is too moist or sticky.
  8. Dust cutting board with remaining arrowroot powder. Roll dough into rectangular shape with a rolling pin to about 1/8 inch thick.
  9. Cut pasta into 4 inch wide sheets with pizza cutter or sharp knife.
  10. Place pasta sheets in boiling water one at a time for 2 – 3 minutes. Drain in colander and place flat on a sheet of parchment lightly coated in olive oil.
  11. Assemble lasagna in a parchment covered loaf pan. Layer a few tablespoons of Sauce  along bottom of the pan. Then add a layer of Pasta, Cashew Cream, Filling and Sauce. Continue adding layers in this order until pan is full or ingredients are used. End with a layer of Pasta and a layer of Sauce on top. Sprinkle with oregano, basil and black pepper.
  12. Bake lasagna for about 25 minutes, until heated through. Remove from oven and let rest for about 10 minutes. Serve warm.

This Paleo take on a classic is no more complex than the standard American diet version. Although making your own pasta and ricotta might be a bit of a newer venture for you. But you’ll be so satisfied with the outcome and proud of your own hands-on culinary experience, you won’t mind the extra step or two. Take a breather while the pasta ensemble bakes in the oven, and go listen to some music, go for a walk, or relax with a cold glass of lemonade on the porch. And when you return, your Paleo Lasagna will be ready. And dinner is served!

Add Comment