Paleo Lasagna with Almond Ricotta

I always get major food envy. I have to know what my husbands ordering before I do (even though I don’t eat like he does). When he said he wanted lasagna for his family birthday dinner on Thursday, I knew I had to make my own as well as a real pasta lasagna for him. I was really happy with the way this turned out! I was so nervous and really unsure while making it.

I definitely need to get a mandolin for slicing the zucchini more easily because a peeler definitely wasn’t ideal. The ricotta, sauce and beef would definitely be good over a spaghetti squash and baked. MUCH less labor intensive too.

Ingredients

1lb ground beef

3 zucchini sliced thinly

1 jar of no sugar added sauce

(For the ricotta)

Slivered almonds -soaked about 20 minutes

Handful of Parsley

1 Egg

2-4tbsp unsweetened almond milk

Directions

Start by soaking the almonds in water. Basically I just covered them and let them sit

While the almonds are soaking, slice the zucchini thinly and brown the beef. Drain the fat from the beef

Drain the almonds and put into a food processor with parsley, an egg and a splash of almond milk. Continue to scrape down the sides and add more almond milk if it needs. It’s done when it’s the consistency of ricotta. Creamy and all of the whole almonds are processed

Layer the bottom of the pan with sauce, then zucchini, ricotta, beef. Continue alternating the zucchini layer horizontally/vertically.

End your top layer with sauce and bake for 30 minutes at 350!

**mine didn’t stay together beautifully, but it tasted SO good. I’ll definitely be making it again!!

I topped with more sauce and served with mixed greens and olive oil and balsamic. A comforting cleanse day meal! Enjoy!

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