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Healthy, grain free, dairy free lasagna

Wednesday, November 22, 2017

A healthy lasagna recipe fee from gluten, grains and dairy. Paleo and AIP friendly.

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Who else loves a delicious, wholesome and hearty lasagna? Although lasagne typically is made with wheat pasta and heavy dairy based sauces I am so excited to share with you a healthy, gluten free, grain free and dairy free lasagne recipe!! 

This recipe comes from a wonderful friend of mine Ambra Torelli. Ambra is a beautiful Italian lady who has a talent for making paleo and auto-immune paleo recipes, in particular Italian food! Ambra’s blog Little Bites of Beauty has many amazing AIP recipes and I’m lucky enough to be able to share one of my favourites for her mind blowing good lasagna (below). This recipe is one of the many delicious recipes that feature in her awesome recipe e-book “The AIP Italian Cookbook”. This is a great recipe e-book that features amazing paleo and AIP Italian recipes to promote good health and particularly support those following a diet free from gluten, grains, eggs, nuts, dairy and/or sugar. 

Some of my other favourite recipes from Ambra’s blog include her bolognese sauce with zoodles and her baked peaches

Enjoy the recipe! 


Prep: 30 
Cook: 35
Serves 2

For the grain free lasagna noodles:
1 large celeriac root

For the ragout:
1 tbsp olive oil 
1 clove garlic (crushed)
1 sprig rosemary
6 leaves sage 
250g ground beef 
1 fennel 
2 carrots 
1 stalk celery
30g Kabocha squash (or pumpkin)
1/4 tsp himalayan salt 
1/4 tsp turmeric
Water, as needed

For the dairy free bechamel:
2 tbsp bone marrow (replaceable with olive oil)
1 1/2 tbsp arrowroot (or tapioca flour)
1/2 cup warm coconut milk
1/4 cup warm broth (or water)
1/4 tsp himalayan salt
1/8 tsp dried garlic powder
1/8 tsp turmeric powder

To garnish (optional):
1 sprig fresh rosemary
1 tsp plantain flour (see how to make your own here)


1. Preheat oven to 350°F. 
2. 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.
3 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).
4 In the meantime, prepare the ragout.
5. Grind carrots, fennel and celery in a food processor (or grate them by hand with a grater if you don’t have one).
6 On a cutting board dice the squash, crush the garlic and finely chop the herbs.
7. 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.
8. Place the ground beef in the pan and break it down with a wooden spoon making sure it gets seasoned all the way through.
9. Lastly, toss in the vegetable mixture, salt and turmeric and mix well.
10. 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.
11. 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.
12. Toss in the arrowroot and mix well, until you will get a thick paste.
13. Half a minute later, start pouring in the warm liquids, always mixing constantly.
14. Add in the salt, turmeric and garlic powder and keep on mixing well for 3 or 4 minutes, until you get a thick sauce.
15. 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.
16. Bake your lasagna for about 5 minutes and serve!

YUM! Don't forget to check out Ambra’s blog for more amazing Paleo inspired and AIP recipes.