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.









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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  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?