Mediterranean Lasagna- Primal, Paleo, and AIP Options
Last week, in my Door To Door Organics delivery, I received two beautiful, large zucchini squash. Of course, I used one to make my favorite zucchini cheese, inspired by the recipe from I Eat Real Food’s Hayley Stobbs. The other, I used to make this delicious Mediterranean Lasagna.
Now, I made mine primal, with a little sheep’s milk feta. I reintroduced some sheep’s milk cheeses a few months ago. I enjoy it on very rare occasions. If you’re able to reintroduce some dairy into your diet, you may still want to practice moderation. Some people have found that excess dairy, from any animal, can cause skin flareups and IBD symptoms. If that is you, I suggest you use the zucchini cheese option instead.
I’ve heard from a few of you that you’re getting frustrated with some of us AIP bloggers posting pictures and recipes of some non-AIP foods. While I understand your frustration, you need to understand that many of us are at different stages of healing. Most of us have successfully reintroduced healthy foods back into our diets. The AIP elimination phase is not meant to last forever; and, that is actually good news. That means we’re healing our autoimmune symptoms. The same will happen for you, too.
I promise to always provide you with an AIP option if one’s available. Since most of my meals are based on an elimination phase AIP diet anyway, that shouldn’t be a problem. This Mediterranean Lasagna recipe can easily be made AIP elimination phase by simply using zucchini cheese instead of feta. If you’re not a big fan of zucchini cheese, just make it without cheese all together. It’ll still taste pretty awesome!
Brown ground meat in large fry pan, over medium heat.
Preheat oven to 375°F.
Assemble lasagna by spooning a layer of tomato-less sauce in bottom of 9”X7”X2” baking dish. Then, place a layer of zucchini slices over tomato-less sauce (you should use 3 slices of zucchini). Next, layer 1/2 of ground meat, 1 cup of spinach, 1/2 of garlic and red onion, and about 1/3 of the cheese.
Spoon on another layer of sauce.
Repeat layering process.
Top second layer with the last of the zucchini slices, tomato-less sauce and cheese.
Add olive slices, oregano and salt.
Place in oven and bake for 45 minutes.
Remove from oven.
Let rest for 5 minutes before serving.
Quickie Tomato-less Sauce
4 cups chicken or bone broth --
4 beets, peeled and cut into chunks--
1 cup chopped onions (about 1/2 onion)--
1 carrot, chopped--
3 cloves garlic, chopped--
1 tablespoon each of basil, oregano and thyme--
2 tablespoons apple cider vinegar--
2 tablespoons + extra if needed balsamic vinegar--
salt, to taste
Place all ingredients, except balsamic vinegar and salt into a large saucepan. Bring to a boil, over medium heat. Lower heat and cook until vegetables are very soft, about 20 to 30 minutes. Remove from heat. Use an immersion or regular blender to puree until smooth. Add balsamic vinegar and salt to taste.
As always, I wish you good health………and, good food!
*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!