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Paleo Lasagna


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  • 2 tbsp virgin olive oil
  • 1 brown onion
  • diced
  • pinch of sea salt
  • 1 tsp ghee
  • 500g beef mince
  • 2/3 cup dry red wine
  • 3 garlic cloves
  • finely diced
  • 2/3 tsp black pepper
  • 2/3 tsp sweet paprika
  • 3 cups tomato passata
  • 1 parsnip
  • sliced thinly
  • 1 large eggplant
  • sliced
  • 1 tsp sea salt
  • 5 tbsp virgin olive oil
  • 2 tsp ghee
  • ½ cup torn fresh basil leaves
  • 5–6 mushrooms
  • sliced
  • 2 cups baby spinach leaves
  • 3 medium zucchini
  • sliced vertically into thin ribbons


servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Expensive


Step 1

Heat oven to 180°C. Place a layer of parsnip slices with a little ghee in a deep lasagna tray and pre-bake in the oven for 15 minutes.

Heat 2 tbsp of olive oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelised. Add 1 tsp of ghee and bring the heat up to high. Break the beef mince and add to the frying pan, cook until browned.

Add red wine, garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes.

Add tomato passata, bring to boil and turn the heat down to simmering temperature.
Cook for 10 minutes.

Heat the oven back to 180°C (355°F).

In another frying pan, heat 2 tbsp olive oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown.

Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, 1/3 of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini, drizzle of olive oil and some cracked black pepper. Cook in the oven, at 180°C (355°F), for 35–40 minutes.

Increase the heat to 200°C (390°F) for the last 10–15 minutes.

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