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Paleo Lasagna


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  • 1 lb Ground beef
  • 1 lb Mushrooms
  • 1 eggplant
  • 3 tsp coconut oil
  • 1 bunch of fresh spinach
  • 2 Poblano peppers
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 Onion diced
  • 2 Zucchini, sliced lengthwise
  • 1 Can of Organic Tomato paste


Adapted from


Step 1

Preheat oven to 325 degrees
Grease baking pan with coconut oil
Slice zucchini lengthwise into thin slices and add salt to taste
Slice eggplant lengthwise
Slice poblano peppers in half and remove seeds
Over medium to high heat add coconut oil to skillet
Add onions to skillet and saute for 2-3 min
Add ground beef and cook for 5-7 min
Stir in tomato paste, basil, oregano and Bring to a boil
Reduce heat and simmer for 20 min
To assemble lasagna, spread ½ of the meat sauce into the bottom of prepared pan. Then layer the zucchini slices, spinach, followed by all of the mushrooms and peppers and top with eggplant.
Add as many layers as you wish
Bake for 45 min at 350 degrees
Let stand 5 min before serving and Enjoy!

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