Paleo Lasagna

Updated at: Thu, 17 Aug 2023 12:14:53 GMT

Step 1

For the faux-mato sauce: In a small saucepan, add the beet chunks and enough water to cover. Boil for 10 minutes, or until just tender enough to push a fork all the way through. Strain and set aside.

Step 2

Sauté bacon in a large skillet over low-medium heat until cooked through. Transfer bacon to a plate and reserve bacon grease in the pan. Crumble bacon when cooled.

Step 3

Add diced onion to hot bacon grease and sauté for 5 minutes. Add garlic and sauté another 3-4 minutes.

Step 4

Add carrots and the cooked beets and sauté for 5 minutes. Add crumbled bacon and stir.

Step 5

Add chicken broth, salt and oregano. Simmer 10 minutes, partially covered. Let cool.

Step 6

Pour entire mixture plus lemon juice into food processor. Pulse until smooth and color is red throughout.

Step 7

Remove the veggie mixture from the food processor and add chopped basil. Set aside half the faux-mato sauce for the lasagna and store the other half for another use.

Step 8

For the lasagna: Preheat oven to 350F. Line a baking sheet with parchment paper, set aside.

Step 9

In a large soup pot, heat the bacon fat or coconut oil and then sauté the onions until translucent.

Step 10

Add ground beef, ground pork, garlic, oregano, basil, onion powder, garlic powder, and sea salt, cook until meat is browned. Turn heat off and add the faux-mato sauce, combine well.

Step 11

In a large baking dish place a layer of sliced zucchini and then ladle on half of the meat mixture. Top another layer of sliced zucchini and top with remaining meat mixture.

Step 12

Cover the lasagna with a layer of parchment paper, then a layer of aluminum foil to prevent leaking of aluminum into your food. If desired, freeze lasagna after assembly for a later meal.

Step 13

Place the lasagna on the baking sheet. Bake for 30 minutes covered tightly, then an additional 15 minutes uncovered.

Step 14

Allow to cool slightly (10-15 minutes) before serving.

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