Grain Free & AIP Lasagna
30 min Prep, 30 min Cook
The good news, all my AIP paleo friends, is that with this recipe you can have Lasagna anytime you want!
With delicious baked celeriac in place of the noodles, a nutritious meat sauce filled with veggies and a cheesy dairy free Bechamel sauce made with gut healing bone marrow, this dish will soon become a favorite in your kitchen!
Don’t get scared if the procedure seems a bit long. It’s easier than you think… and hey, like I said in the beginning, this a Sunday lunch type of dish. And taking some time for yourself, cooking up a delicious AIP Lasagna is an activity I find extremely healing as well! :)
- For the Grain Free Lasagna Noodles:
- For the Ragout:
- For the Dairy Free Bechamel:
- To Garnish (optional):
Preheat the oven to 350 F.
Peel the celeriac and slice it with a mandolin in thin circular slices. If you don’t have the mandolin, use a large knife and slice it by hand.
Place the celeriac slices on a baking tray and bake for 30 minutes, until they are soft (make sure they don’t dry too much and get crispy).
In the meantime, prepare the ragout.
Grind carrots, fennel and celery in a food processor (or grate them by hand with a grater if you don’t have one).
On a cutting board dice the squash, crush the garlic and finely chop the herbs.
Heat up the olive oil in a large non stick pan. When it starts to sizzle, toss in the herbs and garlic and let them cook on low heat for ½ a minute.
Place the ground beef in the pan and break it down with a wooden spoon making sure it gets seasoned all the way through.
Lastly, toss in the vegetable mixture, salt and turmeric and mix well.
Put a cover on the pan, raise the flame to medium and let the ragout cook for about 40 minutes. Make sure to add some water if the meat sauce starts to stick to the pan.
To prepare the Dairy Free Béchamel, heat up the bone marrow in a small sauce pan over low heat. I prefer this over olive oil because it adds a cheesy flavor and it allows you to create a very “nutrient dense” dish, that’s compliant with the AIP protocol.
Toss in the arrowroot and mix well, until you will get a thick paste.
Half a minute later, start pouring in the warm liquids, always mixing constantly.
Add in the salt, turmeric and garlic powder and keep on mixing well for 3 or 4 minutes, until you get a thick sauce.
Assemble the lasagna by placing a slice of baked celeriac on large pan, top with 1 tbsp of horse ragout and 1 tbsp béchamel. Make 4 to 5 layers, sprinkle with a bit of plantain flour and a bit of rosemary.
Bake your lasagna for about 5 minutes and serve!
Serving Size 626.5 g
|Amount Per Serving|
|Calories 698.5 cals||35%|
|% Daily Value*|
|Kilojoules 2937.5 kJ||35%|
|Fat 36.1 g||55%|
|Sodium 521.6 mg||23%|
|Carbohydrate 42.3 g||14%|
|Protein 47.6 g||95%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|