Paleo Lasagna with Homemade Grain-Free Noodles
 
Prep time
Cook time
Total time
 
ngredients Noodles: cassava flour - 1-1/2 cups eggs - 4 salt - ¼ teaspoon Lasagna: coconut oil - 1 tablespoon mushrooms - 12 oz. sliced ground beef - 1 pound marinara sauce - 1 26 oz. jar tomato paste - 1 6 oz. can dried parsley - 1 teaspoon salt - to taste pepper - to taste cottage cheese - 1 cup, optional grated cheddar cheese - ½ cup, optional
Author:
Recipe type: Main
Yield: 6 servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Make the noodles: Stir the noodle ingredients together in a bowl. Knead a few times and roll out to 1/16 or 1/32" thickness, flouring as needed with additional cassava flour. Cut into lasagna noodle shapes with a pizza cutter. Transfer to a dishtowel placed on the counter while you prepare the sauce.
  3. Heat the coconut oil in a large skillet and add the mushrooms. Saute a few minutes.
  4. Add the beef and cook until browned through.
  5. Add the marinara, tomato paste, parsley, salt, and pepper. Heat through and remove from heat.
  6. Spread a thin layer of sauce on the bottom of a 11x7 inch glass baking dish. Add a layer of noodles, then a layer of sauce and cottage cheese if using. Repeat until all the sauce, noodles, and cheese is gone, and top with cheddar cheese.
  7. Cover with foil and bake for 1 hour. Uncover and bake for another 15 minutes or so.
  8. Let stand 15 minutes before cutting and serving.
Recipe by Create Delicious at https://createdelicious.com/paleo-lasagna-with-homemade-grain-free-noodles/