Lasagna- Two Ways (Paleo & Primal)

So I recently saw a recipe posted on another blog about using grain-free tortillas to make lasagna. Well, this got me thinking about my egg white crepes, and whether I could use them for a lasagna noodle…Ding Ding Ding! Winner!

I decided to experiment with 2 variations of this- one with dairy (primal) and one without (Paleo). The Primal Version tastes exactly like a regular lasagna, or at least that is what my husband said…I don’t tolerate yogurt (sniff, sniff). I thought that the Paleo version was wonderful! You can decide which one you would rather try depending on your views and tolerance of dairy. I will say one thing…educate yourself on it. Two great books that address dairy very well are The Paleo Solution by Robb Wolf and The Paleo Answer by Loren Cordain. In Robb’s book, he tells you to eliminate everything for 30 days. If you want to try re-introducing things like dairy after this time frame, experiment and see how your body reacts. I am not writing anywhere close to as wonderful as Robb, so I would highly recommend reading his book to get the whole idea. In Cordain’s book, he really spells it out as to why dairy really isn’t compatible to our bodies. His book was the one to push me over the edge and eliminate dairy (except for the occasionally raw cheese). Initially I was going to post just the Paleo version, but I had this great idea for a Primal one and decided to just throw them both at you…you decide :)

 

Paleo Lasagna

Ingredients:

  • 3-4 cups marinara or meat sauce (here is a great and quick recipe)
  • 1 lb. grass-fed ground beef
  • 1 lb. fresh baby spinach
  • 1 garlic clove
  • 3 tablespoons coconut oil
  • Egg White Crepes

Directions:

  1. Make your sauce (or used jarred…just read your ingredients!)
  2. Brown your beef until no longer pink, drain fat.
  3. Sauté spinach with garlic clove and coconut oil.
  4. Make your egg white crepes*
  5. Start layering! Spread 1/2 – 1 cup of sauce on the bottom of your casserole dish (should be just enough sauce to cover the bottom of the pan). Then place a layer of egg white crepes. Make sure your crepes are matched up to each other, you don’t necessarily have to overlap, but you don’t want big gaps either. Next top this with your 1/3 of the remaining sauce, and then half of the ground beef. Next sprinkle half of the sautéed spinach. Then repeat layering one more time. Finish off by topping with a layer of crepes and remaining sauce.
  6. Bake for approx. 30 minutes, or until it starts bubbling. Remove from oven and let sit (I know!) for 10-15 minutes before cutting.

 

Primal Lasagna

Ingredients:

  • 3-4 cups marinara or meat sauce
  • 1 lb grass-fed ground beef
  • 1 lb. fresh baby spinach
  • 1 garlic clove
  • 3 tablespoons coconut oil
  • 1 8 oz container plain greek yogurt
  • 1 egg
  • 1 teaspoon parsley
  • 1/4 c parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • Egg White Crepes

Here is what my layer of crepes looked like

Directions:

  1. Make your sauce (or used jarred…just read your ingredients!)
  2. Brown your beef until no longer pink, drain fat.
  3. Saute spinach with garlic clove and coconut oil.
  4. Mix together yogurt, parmesan, mozzarella, egg, and parsley.
  5. Make your egg white crepes*
  6. Start layering! Spread 1/2 – 1 cup of sauce on the bottom of your casserole dish (should be just enough sauce to cover the bottom of the pan). Then place a layer of egg white crepes. Make sure your crepes are matched up to each other, you don’t necessarily have to overlap, but you don’t want big gaps either. Next spread half of your cheese mixture over the crepes. Top this with your 1/3 of the remaining sauce, and then half of the ground beef. Next sprinkle half of the sautéed spinach. Then repeat layering one more time. Finish off by topping with a layer of crepes and remaining sauce. If you have any extra mozzarella or parmesan cheese you can sprinkle a little on the top- it’s your call. Just make sure to cover the pan while cooking so you don’t burn the cheese!
  7. Bake for 30-45 minutes, or until it starts bubbling. Remove from oven and let sit (I know!) for 10-15 minutes before cutting.

 

*Egg White Crepes

  • 7-8 egg whites
  • 1 tablespoon coconut milk
  1. In a bowl, whisk together egg whites and coconut milk.
  2. Heat a small (10 inch) skillet over medium heat, coat lightly with coconut oil. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
  3. Cover the skillet with a lid and cook for about a minute
  4. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.

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