Show Off Paleo Lasagna Recipe

Servings 4, Cook+Prep Time: 1 hr 10 min

Ingredients: 

Beef and tomato sauce:

• 500gm grass-fed beef mince
• 1 white onion, peeled and chopped
• 3 garlic cloves, peeled and finely chopped
• 2/3 cup dry red wine
• 3 cups tomato passata (it’s basically a fresh tomato puree, comes in large jars or you can puree your own from scratch; diced canned tomatoes are fine, just process them into smoother consistency first)
• 3 tbsp olive oil
• 1 tbsp ghee or coconut oil
• 2/3 tsp sweet paprika
• 2/3 tsp black pepper
• 1 +2/3 tsp sea salt

For layers:

• 1 large parsnip, peeled and sliced into thin disks
• 1 large eggplant, peeled and sliced into disks (a little thicker than the parsnips, about 1/2cm)
• 3 medium zucchini, sliced vertically into thin ribbons
• 4 button mushrooms, slices
• A handful of fresh basil leaves, torn
• 2-3 handfuls of baby spinach leaves or English spinach
• Ghee and olive oil for cooking
• Optional topping – 1 1/2 cup of ricotta cheese + 2-3 tablespoons of grated Parmesan cheese 

Tips: Make the sauce a day a head and refrigerate.

Directions:

Image via eatdrinkpaleo.com

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