Recipe: Paleo* Lasagna

August 29, 2016

It's a fact, my grandma (& mama) makes the best lasagna. You can try to dispute this fact, but I would suggest trying my grandmothers lasagna before you do. It's flavorful, delicious and reminds me of Christmas (we eat it every Christmas Eve). There's nothing trendy about this lasagna, nothing crazy, it's just down-right delicious in every way.

When Adam and I first started dating, I made this for him and his first reaction was (1) are we having 17 people for dinner and (2) wow. Yes, this makes a huge pan of lasagna, but who cares, lasagna for everyone! I'm pretty sure this dish made him really love me, so girls, grab your men and make them this dish!

This post contains affiliate links, which means I receive 10% if you make a purchase using this link.

I bet you are all wondering about the * in the title. Well, the reason it is *Paleo is because we used Parmigiano Reggiano. Technically, it is not paleo. It is made with raw milk — using the same traditional methods and aged at least 24 months for intense, complex flavors.

I've been chatting with my paleo-guru Callie about how to incorporate raw milk/cheese in to our diet because at the moment, Adam and I are totally dairy free. We take calcium supplements but I was concerned that we weren't getting the benefits that come from a certain amount of (clean) dairy. Callie told me to try "raw" Parm.

We tried the parm on our lasagna and guys... it did not hurt my stomach. This is huge. The main reason I started paleo was to make my stomach feel better. This cheese did not hurt it. HUGE! We probably will save the cheese for special occasions but it's nice to know there is an option.

So, the moral of this story is --> if you have a sensitivity to dairy, this is your cheese! Raw milk/cheese can be super helpful for a healthy gut too, so this would be another good way to incorporate it. I have been seeing more and more hardcore paleo-ists (is that a word) incorporating raw dairy into their diet for all the good benefits it brings.

For those of you who are strict, strict paleo leave the cheese out. It's still bomb. I could eat the mix with a spoon it's so good. Now if only they invented paleo french bread to wipe up all the sauce.

For this recipe I used Cappello's Paleo Lasagna Noodles and boy oh boy are they the most delicious things ever! PS Click below to get your own box of Cappellos!

Recipe is black. Paleo changes are red.

  • 1 large can peeled or diced (I prefer diced) tomatoes + 1 (8oz) can tomato sauce
  • 1 can tomato paste
  • oregano (dried flakes)
  • 1 1/2-2 pounds ground beef
  • garlic powder
  • parsley flakes
  • salt and pepper
  • Lasagna: 
  • 9 lasagna noodles - 9 Cappellos Paleo lasagna noodles
  • 1 can grated parmesan cheese - grated block of Parmigiana Reggiano
  • 2 packages mozzarella cheese (2-3cups each-pkg) - leave out for paleo

  • How to Make:
    1. Brown ground beef. 
    2. Add diced tomatoes, tomato sauce, 1 teaspoon salt and 1 teaspoon oregano. 
    3. Simmer 30 minutes, stirring occasionally. 
    4. Add tomato paste and 1 (tomato paste) can of water, 1 1/2 teaspoon garlic powder, 1 Tablespoon dried parsley, 1 teaspoon pepper (taste for more salt).
    5. Simmer another 45-60 minutes. 
    6. Cook noodles and assemble (Noodles, sauce, mozzarella, Parmesan, repeat).
    7. Bake at 350 for 30 minutes until bubbly. Watch so it doesn't get too brown.
    Life changing and diet changing :)
     Look how delicious it looks! 
    It's coming together!
    Get that baby in the oven! 
    Fully cooked and ready to eat! 

     Here's another plug to follow me on snapchat -- KGrace01 -  you would get to see the making of the lasagna, step by step! 

    Happy Monday everyone! I hope you are all feeling super refreshed from the weekend and ready to conquer a new week! It's almost labor day! Hooray! 

     photo signature_zpsjjb9ve7m.png


    1. I would love to try that pasta made from almond flour

    2. I'm dairy-free too and I've heard this theory about raw milk as well. For me, it's mainly the milk protein that my body reacts to, and I'll have some raw parm once in a while too. Also, I LOVE Cappello's noodles! They're such a fantastic splurge when I want noodles that are grain-free.

    3. This sounds delicious! I'm currently dairy free (breastfeeding) but I will be adding dairy back into my diet in a few months. I will definitely be trying this out!


    I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen