If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.



Sunday, December 4, 2011

Paleo Lasagna

Lasagna was on the menu for the family Sunday dinner tonight and I thought I would try a paleo twist for my own portion, knowing full well that I would be the only one choosing the pan without noodles or cheese.  Happily, it was very good and I have plenty of left over to feast on tomorrow night.

Paleo Lasagna

Ingredients:
1 cooked spaghetti squash
1 eggplant, sliced in 1/4 inch rounds
2-4 large portabella mushrooms sliced
2 cups of spicy spaghetti sauce (see recipe on previous post)
1 cup fresh spinach leaves
1/2 jar Trader Joes Artichoke Antipesto 
(parmesan cheese and mozzerella optional - couldnt help a little sprinkle on top)

Preheat oven to 400 degrees.  Spray pan with pam and lay out eggplant and mushrooms in a single layer.  Salt & pepper and respray with pam. Roast for 15 minutes.  In lasagna pan cover the bottom with spaghetti squash.  Pour sauce evenly over squash.  Remove vegis from oven and layer over the sauce.  Top with a generous layer of leaf spinach.  Then spread the artichoke spread on top.  The ingredients in this spread are totally paleo so don't feel guilty pouring it on (even though the garlic may talk back to you tomorrow).  Sprinkle cheese on top if you are at peace with dairy. Bake for 20 minutes and serve. 

2 comments:

  1. Yummy. I am for sure trying this one next week!!
    Dawn

    ReplyDelete
  2. Off to the supermarket I go

    :)

    ReplyDelete