Paleo Lasagna. Made with zucchini noodles, cashew cheese and a rich meat sauce. I'll tell you a little secret. Growing up, my mom would make lasagna and homemade strawberry cake for my birthday.

Zucchini slices are a healthier stand-in for lasagna noodles, and nut-based ricottas are perfect among all the other layers. Paleo Lasagna Here is a recipe that attempts to deliver traditional lasagna taste and texture without violating any of the Paleo principles. They've gone through the trouble of producing it two ways, one. You can cook Paleo Lasagna using 18 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Paleo Lasagna

It's of 1st Layer.
It's 1 lb of Zucchini shredded.
It's 1 cup of Coconut flour.
Prepare 1 of Egg.
You need 1 tsp of Sea salt.
It's 1/4 cup of Shredded Parmesan cheese.
It's of Meat Layer.
Prepare 1 tbsp of Olive oil.
It's 1/2 cup of Onion.
It's 1 lb of Mild ground Italian sausage.
You need 1 lb of Hot ground Italian sausage.
Prepare 1 tbsp of Minced garlic.
You need 1 can of Stewed tomatoes diced.
It's 2 tbsp of Tomato Paste.
It's 1 tbsp of Italian seasoning.
You need of Cheese Layer.
Prepare 1 1/2 cup of Shredded mozzarella.
Prepare 1/4 of Shredded Parmesan.

Paleo Lasagna Ingredients sans the frozen spinach. And don't ask why the lemon is there. This Paleo lasagna recipe uses slices of boiled eggplants as the lasagna pasta. This Paleo lasagna recipe was so good I pretty much forgot that there was no cheese in it!

Paleo Lasagna step by step

Preheat oven to 325.
Shred fresh zucchini..
Place shredded zucchini in a clean kitchen tea towel. (Don't use a terry-cloth towel unless you like lint in your food!) Wrap the towel around the zucchini and squeeze by twisting the towel. Be sure to stand over the sink! This removes the excess moisture from the zucchini..
Place zucchini in a large bowl and add the rest of the ingredients for the first layer and mix well. I like using my dough hook even though this will not be a true dough. A fork or your hands will do just fine..
Heat oil in a large skillet. Add onions and saute until translucent..
Add sausage and garlic. Stir until browned..
Add the rest of the Meat Layer ingredients and simmer on medium for 10 mins or so. Remove from heat..
Grease a 13x9 glass dish. Add half of 1st Layer mixture and press with your hand or spoon until the layer touches the sides. Try to make the layer smooth and even, but don't worry if it isn't perfect. No one will know!.
OPTIONAL: This is a very most dish. If you wish you can bake the first layer for 10-15 minutes to eliminate some of that moisture. This will also create a firmer bottom (kind of crumbly though). If you choose this option, watch it carefully so it doesn't brown. This will greatly alter the taste of the coconut flour and make it taste too "dessert-like.".
Spoon half of the Meat Layer over the 1st Layer. Spread it out to all four sides like the other layer..
Sprinkle half of the Cheese Layer over the Meat Layer..
Repeat the layers.
Place in the oven and cook until the cheese bubbles and starts to brown. (Approx 15-20 mins).
Remove from the oven and allow 5-10 minutes for it to "set up.".
Serve with a nice salad or my fav: Roasted Brussels Sprouts.

My friend Christina, submitted the recipe for the awesome walnut red pepper dip that I introduced in my Super Bowl blog, also sent me a recipe for paleo lasagna. Skip the bloat and enjoy this real food lasagna recipe! I never could imagine that lasagna could be edible if you took out the two most important ingredients: noodles and cheese. But alas, not only was The World's Best Ever Magical Paleo Lasagna edible it. This Paleo Lasagna is a great way to enjoy lasagna, without all the dairy and gluten!