& Paleo Spaghetti Sauce Recipes">

& Paleo Spaghetti Sauce Recipes">Paleo Lasagna & Paleo Spaghetti Sauce Recipes

Posted on 14. Jun, 2012 by in Recipes

This Paleo Lasagna recipe is from the Every­day Paleo Cook­book by Sarah Fragoso. This is the def­i­nitely one of the best paleo recipe books out there. The idea of using strips of zuc­chini instead of refined starch flaps is noth­ing short of bril­liant. We like to “cheat” a lit­tle with this recipe by adding some qual­ity moz­zarella cheese on top. You don’t have to overdo it. Just a lit­tle bit of cheese goes a long way with this recipe.

We also used grass-fed ground beef from U.S. Well­ness Meats and it was deli­cious! My wife, Shan­non, has her own recipe for how she puts the sauce together that I will list at the very bot­tom of this post. She uses only a pound of grass-fed beef as opposed to the 2 lbs. listed in Sarah’s recipe. Guess it just depends on how meaty you want it to be.  Let us know how you like this one or your vari­a­tions of it!

By the way, this is what my family(6 adults) did in one sit­ting. I think we liked it a lit­tle bit.









Get the book on Ama­zon by click­ing the image!



2 lbs grass fed ground beef
1lb mild Ital­ian sausage (I used Sicil­ian chicken sausage from Trader Joe’s)
1 red onion diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1/2 tsp sea salt
2 tbsp olive oil
1 28 ounce can of diced toma­toes drained
1 small can of tomato paste
1cup organic black olives sliced
6 zuc­chi­nis thinly sliced(I used my slicer blade in the food proces­sor for thin, even zuc­chini rounds – for more “lasagna” like noo­dles slice length­wise with a man­dolin slicer).


In a large soup pot saute onions and gar­lic in the olive oil for about 3 min­utes. Add ground beef and sausage and brown. Sea­son meat mix­ture with all dry ingre­di­ents and add drained diced toma­toes and tomato paste and mix well. In a big lasagna bak­ing dish place a layer of sliced zuc­chini and then ladle on a thick layer of the meat mix­ture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zuc­chini and top with a final layer of the remain­ing meat mix­ture. Cover tightly with alu­minum foil and back at 350 for 30 min. Let sit for 10 min before serving.

Check out EverydayPaleo.com.  Paleo moms or wannabe Paleo moms can learn A TON from Sarah’s site.

Shannon’s Paleo Spaghetti Sauce Recipe

Serves: 6 — 8
Prep-time: 25 minutes
Cook time: 1 hour


- 1 lb. grass fed beef
- 1 lb. pork sausage or Ital­ian sausage
- 1 sweet onion
- 2 cloves garlic
- 2 (15 oz.) cans organic tomato sauce
- 1 (15 oz.) can organic diced tomatoes
- 1 (6 oz.) can organic tomato paste
- 2 tbsp. fresh basil (finely chopped)
- 1 tbsp. fresh oregano (finely chopped)
- 2 tbsp. gar­lic powder
- 2 tbsp. onion powder
- 1 tbsp. Ital­ian seasoning
- 1 tbsp. gar­lic salt


- Brown beef and sausage in large pot on stove­top. Drain.
- Add minced onion and gar­lic to meat and stir to mix.
- Add tomato sauce, diced toma­toes and tomato paste and stir to mix well.
- Add remain­ing seasonings.
- Let sauce cook cov­ered on low heat for at least an hour.  The longer it cooks, the more the fla­vors will blend together and   the bet­ter your sauce will be, so if you have 2 hours to let it cook on low, go for it!
- Serve over spaghetti squash or use in Paleo lasagna.


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2 Responses to “Paleo Lasagna & Paleo Spaghetti Sauce Recipes”

  1. Alarney68

    30. Oct, 2012

    Shannon’s paleo spaghetti was excel­lent!!  I thought spaghetti was a love I was going to have to give up.  Not so!  Thank you!!

    • Tony Frezza

      31. Oct, 2012

      So glad you liked it! Isn’t it amaz­ing the foods we can sub­sti­tute for oth­ers and they are so much bet­ter for you?

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