paleo lasagne 2

Paleo Lasagne Recipe.

Paleo lasagne! Too yum! If you LOVE this recipe you’ll also love this new Paleo Lasagne (it’s much better!) and our Paleo Carbonara that we shared!

Always merrymaking,

Emma + Carla

paleo lasagne.
Serves 6
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
stuff you need
    for the layers
    1. 1 eggplant, with the top cut off and sliced (about half a cm)
    2. 1 large sweet potato sliced thinly
    3. 3 zucchinis sliced thinly
    for the meat layers
    1. 1 tbs coconut oil for the pan
    2. 1 onion diced
    3. 1 clove of crushed garlic
    4. 2 rashers diced bacon
    5. 500g beef mince (or any that you like really)
    6. 1 cup sliced mushrooms
    7. 1 tbs oregano
    8. 1 tsp rosemary
    9. 1 tsp cinnamon
    10. 2 cans organic 100% chopped tomatoes
    11. salt + pepper to season
    12. for the ‘cheese’ sauce
    13. 1 cauliflower
    14. 1 clove garlic crushed
    15. 1/2 cup of almond milk
    16. salt + pepper to season
    Instructions
    1. now what.
    2. Preheat your oven to 180 degrees celsius.
    3. Place the eggplant and sweet potato on a lined baking tray.
    4. Season with salt and place into the oven for 10 minutes and set aside.
    5. For the ‘cheese’ sauce, cut the cauliflower into florets and microwave for 12 minutes, or until a fork can easily poke the stalks of the florets.
    6. Let’s start the meat sauce.
    7. Heat the coconut oil in a pan on high.
    8. Add the onion, garlic and bacon and cook until the onion is soft.
    9. Add the beef and stir until the beef browns.
    10. Add the mushrooms and herbs and keep stirring.
    11. Pour in the canned tomatoes and season with salt n pepper.
    12. Once the sauce starts to bubble, turn the heat down and let simmer for 10 minutes.
    13. Meanwhile, back to the ‘cheese’ sauce.
    14. With a stick blender, puree the cauliflower.
    15. Add the garlic, almond milk and salt n pepper and stick blend until super smooth.
    16. Now to put it all together!
    17. Start by lining the base of a casserole dish with the sweet potato, make sure they overlap a little.
    18. Add half the meat mixture and spread out over the sweet potatoes evenly.
    19. Spoon on a third of the ‘cheese’ sauce evenly.
    20. Layer the eggplant on top, again overlapping the pieces a little.
    21. Repeat with a layer of meat and a layer of ‘cheese’ sauce.
    22. End with a top layer of zucchini as well as the rest of the ‘cheese’ sauce.
    23. Sprinkle rosemary and oregano to garnish.
    24. Place the lasagne into the oven uncovered for 45 minutes.
    25. Once cooked, let sit for 10 minutes before serving up.
    merrymaker tip
    1. There are quite a few steps in this one so it is perfect if you can recruit a sous chef!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/

    Comments 8

    1. Being gluten and dairy free I thought I was destined to never eat yummy lasagne again. I was wrong. Cooked this beautiful easy to follow recipe which was a huge hit with the family, even my pasta loving hubby!

      1. Hi Emma, how great is it finding alternatives to all those foods once thought destined for the ‘no column’! Glad it was a hit with the family! e & c

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    3. Just made this for the family tonight. I’m the only one on paleo but they loved it….totally clean plates! Thank so much….can’t wait to test out meatza and meache.

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