Paleo Lasagna

Paleo lasagna

This recipe makes enough paleo lasagna for a large tray (33 x 25cm ). This will feed 6-8 people depending on portion size. There will be a little leftover of each component once you have put the lasagna together. Throw it all in bowl and keep that for another meal.

A little tip: If you leave the assembled lasagne in the fridge overnight to set you will be able to cut perfect portions that display perfect layers rather than cutting it hot and having everything meld in with each other. That said, it will taste good either way…..whatever floats your boat.

Lasagna Sheets

3 medium-large eggplants, cut into slices 3-4mm thick

Either dry the slices at 52’C for approximately 5 hours in a dehydrator or in a fan forced oven at 50-60‘C.

Once the eggplant is thin and crisp it is ready for use.

Lasagna Mince

1kg mince (beef, pork, lamb, chicken or game….it doesn’t matter)
2 medium brown onions, diced
5 large cloves garlic, diced
1.4L fresh tomato puree
400ml bone broth (or water)
2 tbs apple cider vinegar
2 tbs Great Lakes gelatin
2 tbs dried mixed or italian herbs
2 tsp sea salt

In a large saucepan sauté the onion and garlic until soft.

Add the meat and completely brown.

Add the tomato puree, bone broth, vinegar, gelatine and herbs and bring to a simmer.

Add the salt and cook slowly for at least 2 hours.

When ready, the mince should be similar to a ‘bolognaise’ consistency.

Taste and season as needed.

Lasagna ‘Bechamel’

1.8kg boiled white sweet potato (still hot)
150g grass-fed butter
150ml coconut milk
Sea salt

Place all the ingredients in a food processor and blend until smooth.

Taste and season as needed.


1: Place a layer of eggplant sheets on the base of a large tray.

2: Spread a thin layer of the ‘bechamel’ over the sheets.

3: Top the béchamel with a layer of mince.

4: Lay spinach leaves over the mince

Repeat steps 1-4.

Top with a final layer of eggplant sheets and spread ‘bechamel’ over these.

You can either bake for 20-30minutes now and eat it or let it set in the fridge overnight to enable the cutting of perfect portions.

The top layer of béchamel should brown as if it were topped with cheese. Enjoy!

Paleo lasagna

Daniel Barrett

Daniel Barrett, also known as Aussie Paleo Chef, is a qualified Chef with over 23 years experience in restaurants and cafes. After learning about the Paleo diet several years ago, Daniel has made an art form out of preparing delicious, gourmet Paleo meals for his family on a realistic budget.

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