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When you can get your favorite comfort food dishes re-worked to actually be healthy, life is good!

Here is a lasagna recipe that is both dairy and grain free AND tastes AWESOME! Dr. Tom has tested this recipe out at home and with friends and it’s thumbs up all around. For diabetics or anyone concerned with blood sugars, choose the zucchini option vs. the Paleo noodles. There are lots of substitute options for those who have food intolerances or gluten cross reactions, so no worries!!

Course - Main Dish
Cuisine - Italian

Servings: 4

Ingredients:

Meat Sauce

• 1 tbsp Ghee use coconut oil or avocado oil if allergic to Ghee
• 2 lbs ground grass-fed beef fine to sub out ground chicken or turkey
• 4 cups strained tomatoes or organic marinara sauce Dr. Steph recommends
• getting them jarred v.s. canned if possible due to the BPA that lines the cans
• 1 tbsp raw cider vinegar Bragg’s brand is the best
• 1 tbsp+tsp organic Italian seasoning (1 tbsp + 1 tsp)
• 1 tsp fine sea or Himalayan salt
• 1 tsp Onion powder
• 1 tsp garlic powder

Other Ingredients

• 1 lb fresh organic baby spinach
• 1 clove garlic
• 3 tbsp coconut oil or avocado oil

"Cheese"

• 1 1/2 cups raw cashews ok to use macadamia nuts if cashews an issue for you
• 1 1/2 cups water
• 1 1/2 tsp Himalayan salt
• 2 tsp fresh squeezed organic lemon juice
• 1/4 cup cup of Ghee if allergic to Ghee, use ¼ cup coconut oil and 1 Tbsp
• nutritional yeast flakes
• 2 tbsp arrowroot powder
• 4 large organic eggs, whisked

Pasta

• 2 large zucchini, thinly sliced leng-wise to make lasagna ‘noodles’ use mandolin if you have one
• 1 package Cappello’s grain-free lasagna sheets

Instructions

1. Set oven to 350 degrees Fahrenheit. Lightly grease (with coconut oil or ghee) a deep lasagna pan (9x 12 x 2 inches) and set aside.
   

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2. Make the meat sauce. In 12 inch skillet over medium heat, add the ghee/oil and the beef and cook until no longer pink. Add tomatoes/marinara, vinegar, Italian seasoning, salt, onion and garlic powder. Mix and bring to a simmer then set aside.
   

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3. Make the ‘cheese’. Puree the cashews, water, salt and lemon juice in a blender (we use our Nutribullet for this and it works very well). Heat the ghee/oil in a small heavy-bottomed pot over medium heat. Whisk in the arrowroot. Then whisk in the cashew puree and stir to thicken it. Remove from heat and let cool to room temperature. Once at room temperature, whisk in the eggs (HOT cashew will cook/scramble the eggs…you don’t want this).
   

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4. Cook the spinach: Heat a skillet over medium-low heat and add the oil and garlic (chopped/crushed), then add the spinach. Let this cook until spinach is soft (but not full mush). Set aside.
   

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5. Assemble your lasagna: a. Arrange single layer of the noodles (pasta or zucchini) b. Layer 1/3 of the meat sauce c. Layer 1/3 of the spinach d. Pour 1/3 cheese sauce e. Continue a-d for total of 3 layers
   

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6. Bake uncovered for 40 minutes until the ‘cheese’ is set. Allow to cool for 30 minutes out of the oven then serve (helps ‘set’ it).

Recipe Notes

For Cappello's pasts, you will need to order direct from Cappello’s at www.cappellos.com. These have tapioca in them which is a ‘gluten’ reaction for some. If it is for you, then use the zucchini noodle option.

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