Paleo Lasagna (Low-Carb, Gluten-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of zucchini, spinach, mushrooms, and eggplant replace noodles in this grain-free lasagna, topped with grass-fed beef ragù and ricotta. Gluten-free and low-carb without sacrificing comfort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 teaspoon sea salt
- 500 g ground beef (mince, grass-fed (1.1 lbs.))
- 2/3 cup dry red wine
- 3 garlic cloves (finely diced chopped)
- 2/3 teaspoon black pepper
- 2/3 teaspoon sweet paprika
- 3 cups tomato passata (or purée, canned chopped tomatoes are fine)
- Olive oil
- 1 large parsnip (or sweet potato, peeled and sliced thinly)
- 1 large eggplant (sliced into 1cm-thick disks (1/2"))
- ½ cup basil leaves (fresh, torn)
- 6 button mushrooms (sliced)
- 2 cups baby spinach leaves
- 3 medium zucchini (sliced vertically into thin ribbons)
- 1.5 cups ricotta cheese (optional)
- 3 tablespoons Parmesan cheese (grated, optional)
- Cherry tomatoes to garnish
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 711mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1788mg
- Calcium
- 156mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 711MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.