Becky and I, for a brief moment, thought about calling Becky’s No Pasta Lasagna “Becky’s Paleo Lasagna”; but only for a brief moment {grin}! You see, I’m definitely not a Paleo diet expert and while Becky considers herself one, after much thought about the “paleo-ness” of her lasagna, she decided that her lasagna recipe is really a modified Paleo recipe.
Because Paleo has many “rules”, so following a strict Paleo diet is challenging. Here are a few Paleo “rules” that Becky shared with me during our recent “Teach Me to Cook” session:
Oil
When using oil in a recipe, choose flaxseed, avocado, coconut or olive oil.
Dairy
Typically, a strict Paleo diet has no dairy. But, if dairy is used, use only organic dairy and the full-fat version.
Meat
Use grass fed and organic products only. The “wilder” the game, the better.
Vegetables
All vegetables are acceptable except:
- Potatoes
- Legumes
Grains
No grains including corn.
Nuts
All nuts, except peanuts (which are a legume) are acceptable. Preferred are walnuts and macadamia nuts because of the Omega 6 to 3 ratio.
Milk
None dairy only. Almond milk is acceptable, but coconut milk is preferred.
Fruits
Eat only in moderation.
Sugar
No sugar. Honey is okay in moderation and can use Stevia in moderation.
Okay, that’s all the notes I took on “rules” because my brain was on fire from all my scribbling plus trying to photograph her making Becky’s No Pasta Lasagna and I was about to go blind and crazy! Just kidding, but if you are considering a Paleo diet, don’t just rely on this list above, research it in more detail!
Becky went Paleo about a year ago. And, it has served her well. She is fit and strong, full of energy and vitality – the result of research, classroom work and tenacious effort.
Oh, I forgot to tell you who Becky is {grin}! She’s a “new” friend, in that I’ve only known her about 2 years, having met her through a mutual friend. We hit it off immediately and although she doesn’t live near by (in fact, she travels extensively so doesn’t “live” near anything!), when we do get together, she’s one of those friends with whom you feel like you just had lunch together yesterday!
She’s contributed twice before in my “Teach Me to Cook” series and you can check out her other recipes here: Watermelon Cake with Fresh Whipped Cream and Old World Bobotie.
In fact, here’s a picture of her making the Watermelon Cake with Fresh Whipped Cream for my mother’s and aunt’s birthday (they’re twins) in May:
Notice Charlie in the background at the kitchen table waiting for dessert?
Back to Becky’s No Pasta Lasagna…
Here’s what you do:
After you make the sauce (see recipe) and mix together the cottage cheese (see recipe), you are ready to start layering:
- In a greased 9″ x 13″ baking pan, add 1/2 of the meat mixture in the pan, spreading with spoon or spatula.
- Add a layer of sliced zucchini.
- Next, layer slice Provolone cheese followed by sliced mozzarella cheese.
- Then, add the cottage cheese mixture, filling in the spaces between the mozzarella.
- Add a layer of fresh baby spinach.
- Top with the rest of the meat mixture.
- Add another layer of zucchini.
- And, another layer of the cottage cheese mixture.
- More Provolone…
- The rest of the sliced mozzarella topped with shaved Parmesan.
Cover lightly with foil and bake at 350 degrees for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes until edges are lightly brown and lasagna is bubbly. Remove from oven and let cool 5 minutes before serving.
Becky’s No Pasta Lasagna is a hearty, savory, delicious meal – you don’t even miss the pasta! Well, maybe just a little {grin}! But, if you are looking for a dinner recipe that is satisfying and full of cheesy goodness, without the carbs from pasta, this recipe is a winner!
NOTE: the fresh spinach makes this dish a little watery. To combat that, either leave it out or cook your spinach first, wringing out excess water. Then follow the rest of the recipe.
Here’s the recipe:
PrintBecky’s No Pasta Lasagna
This lasagna recipe is hearty, savory and satisfyingly delicious! You won’t even miss the pasta!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
- 2 tablespoons coconut oil, divided
- 1 yellow onion, peeled and chopped
- 1/3 cup yellow pepper, seeded and chopped
- 1/3 cup orange pepper, seeded and chopped
- 1/3 cup red pepper, seeded and chopped
- 8 ounces mushrooms, wiped clean and coarsely chopped
- 8 ounces grass fed ground beef
- 8 ounces Italian sausage, removed from casing
- 1 – 6 ounce can tomato paste
- 1 – 14.5 ounce can diced fire roasted tomatoes, drained
- 3 whole zucchini, sliced lengthwise into 1/4 inch slices
- 3 ounces fresh baby spinach
- 16 ounces cottage cheese
- 1 egg
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- 12 ounces deli sliced Provolone cheese
- 12 ounce mozzarella ball, sliced
- 3 ounces shaved Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- In large non-stick skillet, melt 1 tablespoon coconut oil over medium heat.
- Add onions and saute until opaque.
- Add peppers and saute until tender.
- Add garlic, saute one minute more.
- Remove from heat and transfer to a heat-resistant bowl and set aside.
- Add mushrooms to skillet and saute until slightly brown.
- Remove from heat and add to vegetables in the bowl and set aside.
- Add beef and sausage to skillet and saute over medium heat until no longer pink.
- Add tomato paste and stir into ground beef mixture; cook until tomato paste turns a brick red color (brownish-red).
- Add drained tomatoes, stir and turn off heat.
- Add the rest of the pre-cooked veggies (onion, peppers, garlic, mushrooms) to the beef and tomato mixture; stir to combine.
- In a small bowl, mix together the cottage cheese, egg and chopped parsley; set aside.
- Grease a 9″ x 13″ baking dish with the other 1 tablespoon coconut oil.
- Spread one half of the meat mixture in the bottom of the pan, spreading with the back of a spoon or spatula.
- Add one half of the sliced zucchini over the meat mixture.
- Top with one half of the sliced Provolone cheese.
- Top that with one half of the sliced mozzarella cheese.
- Add one half of the cottage cheese mixture, placing between the slices of mozzarella cheese.
- Layer the spinach on top of the cheese mixture.
- Add the remaining meat mixture, dolloping over the spinach.
- Add the remaining zucchini slices.
- Add the remaining cottage cheese mixture.
- Add the remaining Provolone cheese slices.
- Top with shaved Parmesan cheese.
- Cover lightly with aluminum foil and bake in pre-heated oven for 30 minutes.
- Remove foil and continue baking for 15 to 20 minutes until edges are lightly browned and lasagna is bubbly.
- Remove from oven and allow to cool 5 minutes before serving.
Tootles,
Related Posts:
(other Italian recipes)
- Baked Mac & Cheese with a Crunchy Sourdough Topping
- Beefy Tuscan Vegetable Soup
- Bruschetta Lentil Dip
- Caprese Salad Roll-ups
- Creamy Pesto Roll-ups
- Creamy Ravioli and Meatball Casserole
- Easy Caprese Skewers
- Easy Peasy Caprese Salad
- Kathy’s 16-Layer Lasagna
- Pancetta, Potato and Broccoli Frittata
- Sweet Onion, Red Pepper and Italian Sausage Flatbread Pizza
- Tiffany’s Stuffed Bell Peppers
- Zucchini Moons with Parmesan and Pine Nuts
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