Paleo Lasagna
This recipe is adapted from Danielle Walker's Against All Grain cookbook. It features a delicious and healthy twist on a classic lasagna, using grain-free tortillas instead of pasta.
This recipe is adapted from Danielle Walker's Against All Grain cookbook. It features a delicious and healthy twist on a classic lasagna, using grain-free tortillas instead of pasta.
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1/4 easpoon salt
- 1/8 easpoon pepper
- 1 1/2 cups marinara sauce
- 10 grain-free tortillas/crepes cut into 2-inch strips like lasagna noodles
- 1/2 ound italian beef sausage casings removed
- 2 cups baby spinach sautã©ed in 1/2 tablespoon olive oil until wilted
- 1 cup grated provolone cheese
- 2 cups dry curd cottage cheese (i use friendship farmer’s
- 3 tablespoons plain yogurt or almond milk*
- Carbohydrate 56.2683950004183 g
- Cholesterol 13.2100000023586 mg
- Fat 12.4990950008054 g
- Fiber 11.761599656326 g
- Protein 11.403705001176 g
- Saturated Fat 3.82989200047016 g
- Serving Size 1 1 Recipe (466g)
- Sodium 1730.00250004372 mg
- Sugar 44.5067953440923 g
- Trans Fat 1.07213150005888 g
- Calories 381 calories
Step-by-step
- Preheat your oven to 375 degrees.
- Crumble the sausage into a skillet and brown over medium-high heat for 5-6 minutes until cooked through. Pour in all but 1/2 cup of the marinara sauce and simmer on low until ready to assemble the lasagna.
- Mix the farmer's cheese, yogurt, salt, pepper, parsley, and basil in a bowl.
- Lightly grease the sides of an 8x11 baking dish. Pour the reserved 1/2 cup of marinara sauce into the bottom of the dish.
- Layer the tortilla strips on the bottom, overlapping slightly. Fill in any gaps with scraps.
- Spoon 1/2 of the "ricotta" cheese mixture and spread. Top with half the spinach, then half the provolone, and lastly, half the meat sauce.
- Repeat layers: tortillas, ricotta, spinach, provolone, meat sauce. Finish with remaining provolone and 2 tablespoons of parmesan cheese.
- Bake uncovered for 20-30 minutes, until cheese is melted and browned, and corners are bubbling.
- Let sit for 10-15 minutes before serving.
My Paleo Lasagna Adventure: A Weeknight Winner
As a busy professional, finding time to cook healthy, delicious meals can feel like a Herculean task. Between meetings, emails, and the ever-present to-do list, whipping up something from scratch often takes a backseat. But I refuse to compromise on nutrition or flavour! That's why I've become a huge fan of recipes that are both quick to prepare and incredibly satisfying. This Paleo Lasagna, adapted from Danielle Walker’s amazing cookbook, has become a staple in my weeknight rotation. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
The best part? This recipe delivers on all fronts. It's packed with flavour, feels indulgent, and is surprisingly easy to assemble. The grain-free tortillas provide a delightful texture, perfectly mimicking the traditional lasagna noodles without the heavy carbs. I’ve experimented with different types of tortillas, and have found that the thinner ones work best, allowing for a more even distribution of the delicious filling. The combination of savory sausage, creamy "ricotta" (a clever blend of farmer’s cheese and yogurt), wilted spinach, and melted provolone is simply divine. Each bite is a burst of flavour, and the whole dish is incredibly comforting. Honestly, this is one of the best lasagnas I've ever had!
The beauty of this recipe lies in its adaptability. Feel free to swap out the sausage for ground turkey or chicken if you prefer. You can also experiment with different vegetables – mushrooms, zucchini, or bell peppers would all be delicious additions. And if you're short on time, you can even use pre-sautéed spinach to further streamline the process. The possibilities are endless!
Beyond its ease and deliciousness, this Paleo Lasagna is incredibly versatile. It's perfect for a weeknight dinner, a casual weekend gathering, or even a special occasion. The leftovers are just as delicious the next day (or even three days later!), making it an ideal meal-prep option for busy individuals or families. It's a win-win-win: healthy, tasty, and convenient. I often make a double batch, ensuring I have delicious leftovers for lunches during the week. This helps save time and reduces the stress of figuring out what to have for lunch every day.
What I especially appreciate about this recipe, besides its ease and healthiness, is its ability to satisfy my cravings for comfort food without the guilt. Sometimes, I just crave that rich, creamy, cheesy lasagna experience, and this Paleo version hits the spot perfectly. It’s a healthier alternative that doesn't compromise on taste or satisfaction. It’s a culinary triumph that proves healthy eating can be incredibly enjoyable and satisfying. This Paleo Lasagna is proof that you don't have to sacrifice taste or convenience to live a healthy and fulfilling life.
So, if you're looking for a delicious, healthy, and easy-to-make weeknight dinner, I highly recommend giving this Paleo Lasagna a try. It's a recipe that has become a cherished part of my culinary repertoire and I'm certain it will become a favourite in yours too. You won't be disappointed!
Pro Tip: Don't be afraid to experiment with different cheeses! A blend of mozzarella and provolone works particularly well.
