This Paleo & Keto Lasagna is the real deal!!! Even if you choose to use the dairy free options, it’s just like the real thing and is sure to become one of your all time favorites.
I’m not kidding when I call this a real deal lasagna! I use strips of Keto tortillas in place of the noodles to make it Keto and homemade dairy free ricotta and Parmesan cheese recipes to make it dairy free – and it tastes just like the real thing!
Sometimes when you sub dairy free products for the real thing they tend to leave a weird aftertaste, but there is no aftertaste in this dish. Also, when making the dairy free version I don’t replace the mozzarella cheese, I just leave it out for that very reason. With all the delicious flavors going on you don’t even miss the cheese. But if dairy free cheese is your think – go for it! Either way, it’s seriously delicious.
And please don’t be intimidated by the number of steps, it’s well worth it! You can even prepare the tortillas, Parmesan cheese, and ricotta cheese ahead of time which makes the lasagna a cinch! It can also be fully assembled and frozen, unbaked. Here are the steps:
Keto Lasagna Instructions:
For the noodles, I used the Keto Tortillas from my Keto Breads Cookbook. However, any tortillas cut into strips will work! I’ve used my Paleo Tortillas many times with great results but I also have a Cassava Flour Tortilla Recipe that would work great. Or if you prefer to buy them, I love Siete Grain Free Tortillas.
In addition to the tortillas, you’ll want to prepare the dairy free ricotta and dairy free Parmesan Cheese. Both are very easy to make but the ricotta does need to rest in the fridge for at least an hour so plan accordingly.
For the meat mixture, brown a pound of hamburger meat and a pound of breakfast sausage with some garlic in a large pot. Then, add diced tomatoes, tomato paste, salt, pepper, basil, and parsley. Allow it to simmer uncovered for 45 minutes to allow all the flavors to come together and for the sauce to thicken.
For the ricotta layer, place the ricotta cheese, 2 eggs, Parmesan cheese, and parsley into the bowl of a food processor and mix until combined.
Now here comes the fun part – layering the lasagna!!!
In a large casserole dish, layer half of the tortilla strips in the bottom of the dish.
Add half of the ricotta mixture and spread out over the tortillas.
Add a layer or mozzarella cheese (if using)…
…then spread half of the meat mixture on top of the cheese.
Now repeat the whole process and top with additional mozzarella cheese or parmesan cheese! Now, just bake at 350 degrees for 30 – 40 minutes or until hot and bubbly then enjoy your real deal lasagna 😃
Here are the fun details:
Tortilla Options: Keto Tortillas from my Keto Breads Cookbook, Paleo Tortillas, Cassava Flour Tortillas, or if you prefer store-bought I love Siete Grain Free Tortillas.
Real Deal Paleo & Keto Lasagna {With Dairy Free Options}
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Ingredients
- 1 Tbsp. Olive, Avocado, Or Coconut Oil
- 1 Grain Free Tortilla Recipe see link above
- 1 Pound Hamburger Meat
- 1 Pound Breakfast Sausage
- 4 Garlic Cloves minced
- 28 oz Diced Tomatoes
- 12 oz Tomato Paste
- 1/2 tsp. Sea Salt
- Fresh Ground Pepper to taste
- 2 Tbsp. Dried Basil
- 1/4 C Parsley
- 16 oz Ricotta Cheese click link for dairy free recipe
- 2 Large Eggs beaten
- 1/2-1 Cup Parmesan Cheese click link for dairy free recipe
- 1 Pound Shredded Mozzarella Cheese optional
Instructions
- Prepare the ricotta cheese according to directions (if using the dairy free version) and place in fridge to thicken.
- Prepare the Parmesan cheese and tortillas as directed and set aside. Then, cut the tortillas into strips.
- Add the oil to a large pot or skillet and heat over medium-high heat. Add the hamburger meat, sausage, and garlic and cook until meat is browned. Drain off excess fat if desired.
- Add the diced tomatoes, tomato paste, salt, 2 Tbsp. parsley, basil, and fresh ground pepper. Stir together well and simmer, uncovered, for 45 minutes.
- In the bowl of a food processor, add the ricotta cheese, eggs, 1/2 Cup Parmesan cheese, and remaining 2 Tbsp. parsley. Pulse until well combined.
- Preheat oven to 350 degrees.
- To assemble the lasagna: Layer 1/2 tortilla noodles in the bottom of a large baking dish.
- Spoon half of the ricotta cheese mixture on top and evenly distribute. Cover ricotta mixture with a layer or mozzarella cheese, if using. Then, evenly spread half of the meat mixture on top of the cheese, being careful not to disrupt the bottom layers.
- Repeat, ending with the remaining meat mixture. Top the lasagna with additional mozzarella or Parmesan cheese.
- At this point you can cover it and freeze, place in the fridge for up to 2 days, or bake immediately.
- To Bake, bake at 350 degrees uncovered for 35 to 40 minutes or until top is hot and bubbly. Cool 10 minutes before cutting.
Nutritional information is approximate and may vary.
adapted from The Pioneer Woman
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I am blown away by your creativity, this looks absolutely amazing. I can’t wait to try it. Thanks for sharing 🙂
Yummy! It looks so delicious. It is perfect for those lactose intolerant like me. Thanks for sharing this wonderful recipe.
This is now my favorite lasagna! No one could tell it’s gluten and dairy free! I used all ground turkey with some Italian seasoning, and it turned out beautifully!
Thanks so much for this great recipe–it’s now our favorite Sunday night dinner. My daughter is on a grain-free, mostly dairy-free diet, and my son-in-law and I are trying to avoid gluten (and I’m mostly dairy-free and avoid red meat). Instead of the beef/sausage/tomato/tomato paste combination, I saute veggies (onions, peppers, mushrooms) and add chopped, cooked chicken (dark meat) and bottled marinara sauce. I do the tortillas instead of the zucchini, which takes time, especially since I double the recipe, but all in all, I don’t think it takes any longer than making regular lasagna. And the result is out of this world! Especially love the “ricotta”–coconut milk is amazing!
Brilliant receipes!
I use Jillee’s recipe here for my gluten free lasagna noodles. my family eats the noodles by themselves (when I have leftovers. 🙂
http://www.onegoodthingbyjillee.com/2013/01/how-to-make-homemade-noodles-gluten-free.html
YUM! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thank you for linking up! Its because of awesome bloggers like you that our link up is a success!
Cindy from vegetarianmamma.com
Hi, I just came across this recipe last week. Tried it last night and had to say I was a bit unsure how it was going to taste with the coconut milk in the ricotta but it was amazing!! I’m the only dairy free gluten free sugar free and try-to-be grain free person in the house but for the earth benefits I make my whole family try it and they loved it. Only thing I noticed was a slight coconutty flavour through the ricotta but then other brands may be more neutral like yours so I’ll try or I’ll give almond milk a bash but it was still really fine!! Used almond milk for tortillas instead of coconut and they turned out great! I was surprised at how easy they were to do considering a pack of 6 go for £3 in shops!!!! So pleased I found this- your creativity amazes me!!
Thanks so much for the comment Laurie, I’m happy you liked it! And yeah, the brand of milk you use really effects the taste of the ricotta – I’d bet a almond milk would taste more neutral 🙂
-Cassidy
Eggplant. Eggplant! Just made your ricotta thinking about eggplant, fried in all its glory, or really, just breaded and baked. (I use chickpea flour here and it turns out ok…) But slathered in sauce and vegan ricotta, will be delicious to me.
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I love how creative this recipe is with the use of tortillas! Yum!
Thank you Kristen!!!