MAKE one FREEZE one Lasagna! (Paleo and gluten-free)
This gluten-free, dairy-free, and Paleo lasagna recipe is one of the best comfort meals around! And the most wonderful part? You can get TWO done at the same time with no more work - so then you have one to eat tonight and one to eat some other night when you're busy! Meal prep for the win!
📕 Recipe (to make 2 8-inch lasagna - make one and freeze one!):
🍅 You'll need:
2 lb Ground Beef
2 jars Marinara Sauce
2 x 8 oz containers Kite Hill Almond Milk Ricotta (or dairy-free ricotta of choice)
2 tsp Italian Seasoning
3 Eggs
2 tsp Sea Salt
1 package Cappello's Almond Flour Lasagna Sheets (typically found in the freezer section - or other gluten-free/grain-free lasagna sheets of choice)
✍️ Instructions:
Remove the lasagna sheets from the freezer if you haven't already done so and let sit on the counter while you prep everything else.
Preheat the oven to 350 F.
Brown the ground beef in a large saucepan over medium-high heat. Once browned, add the jars of marinara sauce, turn the heat down to low, and let simmer while you prep the other ingredients.
In a large bowl mix together the ricotta, Italian seasoning, eggs, and sea salt.
Get out two 8-inch square pans. If freezing one, make sure that one is freezer-safe (so I wouldn't use ceramic, for instance. Metal or even disposable aluminum work well here).
Place a thin layer of the ground beef mixture on the bottom of the pan. Then place a layer of lasagna sheets on top of that, cutting it to size with a knife or ripping gently with your hands.
Spoon another thin layer of beef on top of that, then a layer of the cheese mixture, spreading as best you can with a spatula or spoon. It's ok if it gets mixed in with the beef.
Repeat - lasagna sheet, beef, cheese, and finish with any remaining beef mixture. You can swirl it all together at the top.
Put both lasagna into the oven for 40 minutes.
Serve one, and let the other cool on the counter.
🥶 TO FREEZE ONE:
Once the other one is cool, wrap well with plastic wrap and put into the freezer for up to 3 months. When you're ready to eat that one, it's best to thaw in the fridge overnight if you can, then bake for 30 minutes at 350 F covered with aluminum foil (remove foil during the last 10 minutes of cooking).
FROM FROZEN:
You CAN reheat this from frozen if necessary, but note that it may take over an hour and you'll have make sure it's warm everywhere as it can sometimes be cold in one spot and warm in another. Cover with aluminum foil and set the timer for 60 minutes. Rotate it after 30 minutes, and then at 60 minutes, check to see if the middle is hot. If not, continue to cook until it is. Once it is hot, remove the aluminum foil and cook for an additional 5 minutes.
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Пікірлер: 17
Yum , love lasagna will have to save for later . I’d use cabbage as leaves instead but would love to try those pasta . I’m a pasta lover
Thank you so much for sharing.
Looks so good- thanks for the recipe!!
@MicheleSpring
11 ай бұрын
My pleasure 😊
Thanks for the recipe. Can you tell me please what salad dressing you used?
This looks fantastic
@MicheleSpring
11 ай бұрын
It is :-) If you try it, let me know what you think!
Thanks You ! Món ngon ! ❤❤ Like ❤❤❤
Hi, I have an unrelated question. Do you know if Palm olein is AIP compliant?
Hey there, I am 2 weeks into my AIP diet, flare ups getting rarer. However on the weekend I ate two sausages(didnt know they contained gluten) and withing 30 min my hands turned red. The next day face was inflamed and now on day 3 and still a little lethargic and hands are red. Before the diet I was not so sensitive to gluten, is this normal? Rheumatoid Arthritis. Thanks!
Too bad we don’t have half the gluten free ingredients here in Quebec…..😔
My recommendation to remove some of the fat from the ground beef mixture. That might be easier on people's digestions. However, I love the recipe. The addition of roasted vegetables would make this really fantastic.
@MicheleSpring
11 ай бұрын
Yeah, you could certainly remove the fat - I used grass-fed beef so I'm lazy and don't bother, but if you used conventional beef then for sure remove it as well.
Know next to nothing about cooking. What is the purpose of adding eggs to the cheese?
@MicheleSpring
11 ай бұрын
It just helps everything stay in one piece when you cut the lasagna. You could omit it (especially since a nut-based cheese like Kite Hill doesn't melt as much as usual cheese does), but it does help to bind everything together.
Instead of using those hideous gluten free noodles why not just use zucchini strips as the pasta? I cut the strips really thin on a mandolin and salt them so they are not so juicy then Pat them dry and layer with them. It’s a better lasagna and the taste of those gluten free pasta noodles don’t ruin your dish.
@MicheleSpring
11 ай бұрын
That's certainly an option. We personally LOVE the taste of these noodles (and quite honestly hate zucchini, lol) but everyone's taste is different, so go for it!