Creating an AIP Paleo Lasagna recipe that could allow all the gluten, dairy & grain free eaters to enjoy this masterpiece of Italian cuisine was something I have been wanting to do for a very long time.
For an Italian, Lasagna is the quintessential celebratory food. It’s the main protagonist of any family lunch and, on Sundays, walking through the alleys of any Italian town, the delicious smell of this dish inebriates the air and puts a smile of people’s face.
What better recipe could I choose for the first page of my AIP ITALIAN COOKBOOK?
One would say it’s impossible to make a version of this dish that’s AIP (Autoimmune Protocol) and Paleo compliant. Thinking to replace all the cheese, tomato sauce and gluten filled noodles, it almost feels like we are left over with no lasagna at all!
The good news, all my AIP paleo friends, is that with this recipe you can have Lasagna anytime you want!
With baked celeriac in place of the noodles, a delicious meat sauce filled with veggies and a cheesy dairy free Bechamel sauce, 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 your self, cooking up a delicious AIP Lasagna is an activity I find extremely healing as well! 🙂
Grain Free & AIP Lasagna
For the Grain Free Lasagna Noodles:
- 1 large Celeriac Root
For the Ragout:
- 1 tbps Extra Virgin Olive Oil
- 1 clove of Garlic (crushed)
- 1 sprig of Rosemary
- 6 leaves of Sage
- 250 gr Ground Grass Fed Beef
- 1 medium Fennel
- 2 Carrots
- 1 stalk of Celery
- 30 gr Kabocha Squash (or Pumpkin)
- ¼ tsp Himalayan Salt
- ¼ tsp Turmeric
- Water, as needed
For the Dairy Free Bechamel:
- 2 tbsp Bone Marrow or Extra Virgin Olive Oil
- 1 ½ tbsp Arrowroot (or Tapioca Flour)
- ½ cup warm Coconut Milk
- ¼ cup warm Broth (or warm Water)
- ¼ tsp Himalayan Salt
- 1/8 tsp Dehydrated 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)
- 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!
I hope you guys enjoyed baking this AIP Paleo Lasagna and now I would love to hear from you!! How did it come out? Did you use any replacements? Please let me know your thoughts by leaving a comment below.
And if you liked this recipe, don’t forget to subscribe to the blog so you are always the first one to know when new, great content is coming out!!
This recipe looks amazing! Are you familiar with the AIP Recipe Roundtable? It’s a weekly event, where bloggers share links to AIP-friendly recipes. I would love it if you joined us. You just click the blue button at the bottom of the post to add your recipe, and readers will be directed back to your blog to read it: http://www.phoenixhelix.com/2016/11/16/paleo-aip-recipe-roundtable-145/
Eileen, what an honor!! Your blog is actually what got me started on the AIP over a year and a half ago, so I couldn’t be happier to contribute!!
Thanks so much for stopping by my blog and I am super excited to share my lasagna with your readers!! ?
Ambra, I tried this recipe and it’s unbelievable! I didn’t miss the pasta based dish at all and I feel like this will soon become one of the favorites in my kitchen!!
Thanks again for sharing!! It felt like being normal again!
Bree, thanks so much for your feedback dear! I am so glad you got to try this recipe and finally had a chance to enjoy some otherwise off limits dish.
Have a great night!!
It’s so interesting the way you use marrow to make the béchamel sauce. Who would have though of that?!
I feel like this sauce would be really good on pretty much anything!
Thanks for another great recipe.
Trisha, absolutely! I actually use it quite often over roasted veggies or baked grain free pasta.
I love it!!
How can I get marrow? Do I have to have beef bones or is this something I can purchase? The recipe looks awesome! I can’t wait to try. I love celeriac root!
Hi Teresa! You can get it by scooping it out of the bone marrow you use to make your bone broth. Otherwise, you can use another kind of fat you like (bacon fat, tallow, or even olive oil).
Hope you love the recipe!!
Hi Ambra. Looks great! 1 question: only 30 gr of squash? Is that correct? Seems such a small amount to me.
Hi Caroline, yes, I only wanted to add a little bit of squash so that it wasn’t overpowering and all the veggies were well balanced.
Let me know how like this and thanks so much for reaching out!!
If we can’t find celeriac, what might be a good substitution? White sweet potato, maybe?
Hi Susan! Celeriac has quite a unique texture and flavor, so replacing it would change a bit the overall result of the dish.
That doesn’t mean it can’t be done though! I would probably go with turnip, celery root or rutabaga, as yams in general have a very distinct, sweet flavor. But if you don’t mind the sweetness, they could be amazing as well!! Let me know what you end up doing!!
This is a fantastic recipe that I can’t wait to try! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
It’s the best Helen! So glad to hear you liked it!!
Hi, I bought your cook book and want to print the recipes to take into the kitchen. They do not print. I’m very disappointed. What’s going on. Janet
Can this be made ahead a couple of days and reheated do you think, Amber?
Yes, I think so. Normal lasagna is even better when reheated so I assume this would do as well… even though mine never made it that far 😉
Thanks for the feedback Charmaine!!
Oops, sorry for misspelling your name Ambra. That’s what i get for looking at recipes instead of sleeping. ?
Unfortunately, I don’t have an oven right now! Any idea how one might cook the celeriac rounds on the stove? Boil or just cook on low heat in a pan without water or oil? Or maybe steam?
Skip, I think the best option would be to lightly stem the celeriac rounds and then to cook them in a pan greased with olive oil. Hope this helps and I can’t wait for you to try this!!
Awesome, so glad you like it!!
I love this recipe! I enjoy the familiar taste without the guilt!
Can’t thank you enough. Cheers!
I am going to have to try this out.
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