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
- preheat oven to 400
- in a bowl, whisk 2 eggs and 2 tablespoons water
- mix cashew meal and garlic salt on a plate
- slice eggplant in 1/4 inch slices, saturate in egg wash, then dredge in cashew meal
- place on baking sheet and cook for 30 minutes, flipping once
- reduce heat to 375 in oven
- while eggplant is baking, brown ground beef in medium sized skillet then add marinara and turn off heat
- for “cheese”, place soaked cashews, water, seasonings, and apple cider vinegar in blender or food processor and puree
- add in egg and blend again briefly
- in a greased casserole dish, place a layer of sliced zucchini on the bottom
- now spoon half of meat sauce over zucchini
- spread half of “cheese” on top of meat sauce
- layer baked eggplant on top of “cheese”
- then spoon remaining meat sauce on top and “cheese” on top of meat sauce
- i spread the “cheese” into the meat sauce a little bit so they were slightly combined
- bake at 375 for 30-35 minutes
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.
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!
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!
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!
So glad you found me! Yes, absolutely, almond meal would be a perfect substitute. Hope you enjoy!!
Yum can not wait to try this! You are brilliant!!
I hope you love it!
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.
I think so, yes. I typically avoid almonds but I think they would work!
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
Wonderful!
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!
Sounds like a perfect sub! So glad it was enjoyed!
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!
I’ll have to look into it!