Everyday Paleo Lasagna
When I realized that I couldn’t tolerate dairy or gluten, I thought I would never be able to enjoy lasagna again. Although I have been eating dairy and gluten-free for years, it wasn’t until just last year that I discovered lentil lasagna noodles and began enjoying this dish again! I can tolerate some goat and sheep cheese so that is what I use. If you don’t tolerate dairy at all, this dish is absolutely delicious without any cheese at all. I have made this lasagna many times and it is always a big crowd-pleaser for traditional and paleo eaters alike.
- Servings: 12
Source: Nest Wellness
Ingredients
- Makes: 2- 8 x 11 pans
- olive oil
- medium onions
- garlic
- Italian seasoning
- fennel seeds
- salt
- pepper
- small zucchini
- bunch kale stripped of stems and chopped fine
- bunch mustard greens stripped of stems and chopped fine
- pound ground bison
- ounce jars marinara sauce
- can crushed or whole tomatoes
- anchovy paste
- ounce boxes lentil or pea lasagna noodles
- can black olives
- ounce package of uncured pepperoni
- shredded goat or sheep cheese like Manchego