Paleo Meat Recipes

Paleo Meat Recipes, The Paleo Lasagna

As far as Paleo Meat Recipes go, The Paleo Lasagna is one meal that can be served to anyone and they will enjoy it. How well you prepare it, however, depends on how fresh your ingredients are and how well you layer your lasagna. You also need to ensure that your base sauce is as tasty as possible so that you can fully experience the multitude of flavors in your lasagna. Here is how we prepare this delicious meal.

What Ingredients Will You need?

For the tomato sauce and beef;

  • 500 grams of minced beef
  • ⅔ teaspoon of sweet paprika
  • ⅔ teaspoon of black pepper
  • 3 cups of tomato passata
  • 3 finely chopped garlic cloves
  • 1 teaspoon of ghee
  • ⅔ cup of dry red wine
  • 1 diced onion
  • 2 tablespoons of virgin olive oil
  • 1¼ teaspoons of sea salt

For the lasagna;

  • 1 large eggplant. Slice it into thin disks
  • 1 peeled parsnip, thinly sliced
  • 2 tablespoons of virgin olive oil
  • 1 teaspoon of sea salt
  • ½ a cup of freshly torn basil leaves
  • 5 tablespoons of virgin olive oil
  • 6 sliced mushroom buttons
  • 2 teaspoons of ghee
  • 2 cups of spinach leaves
  • 3 medium zucchinis. Slice them into ribbons
  • Cherry tomatoes for garnishing


Paleo Meat Recipes Preparation Instructions

  1. Preheat the oven to 1800 Prebake the ghee and the parsnips in the oven for about 15 minutes in a deep lasagna tray. This should soften them up in preparation for integration with other layers. Set them aside.
  2. For the sauce, heat the onion, salt and 2 tablespoons of olive oil until they are caramelized. Add a tablespoon of ghee then turn the heat to high. Add the beef mince to the frying pan as well. Cook this for about five minutes until the meat turns brown. Remember to use a spatula to break up the clamping of the minced meat.
  3. Add the pepper, red wine, salt, paprika and garlic to the meat. Fry for 5 more minutes then add the passata and broil everything before turning the heat to low. Let it cook for about 10 minutes.
  4. Add some salt to the eggplant slices and set aside to dehydrate. Reheat the oven to 1800 rinse the slices and pat them dry, they are now ready to play their role in the Paleo Meat Recipes.
  5. Heat some olive oil and ghee in a separate pan then fry the eggplant for about 3 minutes on every side until they turn brown. Set them aside. Our layers are now already.

Layering the Paleo Meat Recipes, The Paleo Lasagna

Now that everything is ready, you can remove the pan from the oven. The chronological order of layering is:

  1. The parsnips, 1/3 of the tomato meat sauce, the eggplant slices, the basil leaves, the mushrooms, more of the meat, the spinach and then the zucchini. You can also drizzle some black pepper and olive oil over everything.
  2. You can then cook it in the oven for 40 minutes. Garnish the lasagna with the basil and serve with a side of salad.