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  • Allison E. Bruce

Paleo/Whole 30 Lasagna--Recipe of the month

Everyone in my home loves a good lasagna-myself included. Here's a delicious recipe that is both Paleo and Whole 30 friendly!



2 lb of hot Italian sausage

1 lb of grass fed ground sirloin

1 whole onion

4-5 garlic cloves

2 packs of slices white mushrooms

2 28 oz cans of crushed tomatoes (organic)

2 15 oz cans of tomato sauce (organic)

2 cans of tomato paste (organic)

1 cup of water

1/2 cup of red wine (low sugar, sulfate free, organic) for **omit for Whole 30

Season to your preference with the following: Italian seasoning, fresh thyme, basil, oregano, crushed red pepper, salt and pepper

Fresh parsley


1-2 large zucchini sliced thin and vertically


Spinach--fresh (chopped) or frozen--this is optional and a great way to sneak some greens in!!


Combine all sauce ingredients and bring to a boil. Reduce heat and allow to simmer until sauce reduces. This recipe is a family size and then some--it will take a minimum of an hour to reduce. When completed remove from heat and allow to cool

While sauce is cooking, slice zucchini and place on a paper towel. Slightly salt. The salt will remove excess water from the zucchini. Allow to stand at least 45 minutes.

Assemble by layering sauce, "noodles", and then repeat until sauce is complete. Use a 9X13 baking pan.


At 350 for an hour and allow to stand for 10 minutes upon completion. Garnish with fresh parsley

Notes: This is a LARGE recipe. I make a batch of it and have a great amount left over. I free it and use at a later time by freezing what you don't use. You can also reduce sauce ingredient by half if you want a smaller batch. Whole 30 does not permit consuming alcohol, even for cooking, during the 30 day elimination period. Removing this will bring the recipe Whole 30 compliance.

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