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The World’s Best Ever Magical Paleo Lasagna

March 3, 2014 by predominantlypaleo 18 Comments

 

Ok, so maybe it hasn’t quite won these accolades, but, I can assure you that this was pretty much out of control good. 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 was incredible! I hope you’ll agree!!!

Ingredients:

For “cheese”

  • 1 cup cashews soaked for 2-3 hours and drained
  • 3 tablespoons water
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1 egg
For meat sauce:
  • 1 pound grass fed ground beef
  • 1 jar organic marinara (i used garlic marinara)
For veggie layers:
  • 1 eggplant
  • 1 large zucchini sliced in 1/4 inch pieces
  • 2 eggs
  • 3/4 cup cashew meal
  • 1 teaspoon garlic salt
  • 2 tablespoons water
  1. preheat oven to 400
  2. in a bowl, whisk 2 eggs and 2 tablespoons water
  3. mix cashew meal and garlic salt on a plate
  4. slice eggplant in 1/4 inch slices, saturate in egg wash, then dredge in cashew meal
  5. place on baking sheet and cook for 30 minutes, flipping once
  6. reduce heat to 375 in oven
  7. while eggplant is baking, brown ground beef in medium sized skillet then add marinara and turn off heat
  8. for “cheese”, place soaked cashews, water, seasonings, and apple cider vinegar in blender or food processor and puree
  9. add in egg and blend again briefly
  10. in a greased casserole dish, place a layer of sliced zucchini on the bottom
  11. now spoon half of meat sauce over zucchini
  12. spread half of “cheese” on top of meat sauce
  13. layer baked eggplant on top of “cheese”
  14. then spoon remaining meat sauce on top and “cheese” on top of meat sauce
  15. i spread the “cheese” into the meat sauce a little bit so they were slightly combined
  16. bake at 375 for 30-35 minutes
Paleo Lasagna
Paleo Lasagna
shared with: show and share wednesdays, gluten free wednesdays
by predominantly paleo
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Filed Under: dairy free, gluten free, grain free, main course, paleo, soy free, sugar free, yeast free

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Comments

  1. Jennifer Smith says

    March 5, 2014 at 1:49 am

    I made this last night. It turned out fantastic! Fairly quick and easy to put together. The whole family enjoyed it, even the 5 and 3 year old. My 3 year old was evening talking about how good dinner was hours after eating. That is HUGE deal for him…he is my pickiest eater. This recipe will become a permanent part of our dinner rotation.

    Reply
  2. Linda says

    March 13, 2014 at 2:45 pm

    I never thought of trying to make a paleo lasagna, but this does sound good. Thanks so much for sharing it at Gluten-Free Wednesdays!

    Reply
  3. predominantly paleo says

    March 13, 2014 at 2:54 pm

    thanks linda! all 3 of my kids loved it (ages 7,6, and 3) so that was good enough for me! let me know if you try it!

    Reply
  4. Olivia says

    April 10, 2014 at 10:14 pm

    Hi! Just found your blog today through the plantain taco shells. YUM! In this recipe would almond meal work out as a good substitute for the cashew meal? I have lots of almond meal but haven’t used cashew yet. Thanks! Love the recipes and can’t wait to give a few of them a try soon!

    Reply
  5. predominantly paleo says

    April 10, 2014 at 10:37 pm

    So glad you found me! Yes, absolutely, almond meal would be a perfect substitute. Hope you enjoy!!

    Reply
  6. Michelle says

    August 22, 2014 at 2:30 am

    Yum can not wait to try this! You are brilliant!!

    Reply
    • predominantlypaleo says

      August 22, 2014 at 1:33 pm

      I hope you love it!

      Reply
  7. Maureen Ford says

    January 26, 2015 at 8:16 pm

    You mentioned that almond meal could sub for cashew meal. Would I also be able to use almonds for the ‘cheese’? We are cashew allergic.

    Reply
    • predominantlypaleo says

      January 26, 2015 at 8:22 pm

      I think so, yes. I typically avoid almonds but I think they would work!

      Reply
  8. DW says

    November 5, 2015 at 2:14 am

    made this last night. Absolutely delicious. I didn’t have zucchini but lots of eggplant, so I subbed the bottom layer with eggplant slices. Hubby loved it too

    Reply
    • predominantlypaleo says

      November 6, 2015 at 2:35 am

      Wonderful!

      Reply
  9. Lori J says

    May 27, 2016 at 1:47 am

    Thank you for a delicious (and aptly named!) recipe. I’ll be doubling it next time and freezing one! I ran out of cashew meal so half of the eggplant was done with almond flour and it turned out great. Even better the second and third day. Soul satisfying goodness!

    Reply
    • predominantlypaleo says

      May 27, 2016 at 6:05 pm

      Sounds like a perfect sub! So glad it was enjoyed!

      Reply
  10. Kathy Higgins says

    July 6, 2017 at 8:28 am

    I use an App called “AnyList” to save and organize recipes. Yours are the only ones that won’t save directly to it. It tells me that your website doesn’t support “microdata” or “hrecipe” standards. It’s something you need to set up from what I understand.

    Thank you SO much for all your amazing recipes. You have helped me with my Paleo lifestyle change in many, many ways!

    Reply
    • predominantlypaleo says

      July 14, 2017 at 8:29 pm

      I’ll have to look into it!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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