Alright, so this one isn’t paleo since there’s plenty of cheese in it, but I did leave out the traditional pasta in favor of zucchini “noodles” so its still gluten free and better for you than the traditional lasagna. I made this because my fiance kept hassling me to make a paleo lasagna, which I insisted was just meat sauce. I couldn’t quite get it paleo, but the primal version is pretty tasty.
1 lb spicy, uncured sausage
1 cup whole milk ricotta
1 cup shredded cheese
12-16 slices long slender squash such as delicata or zucchini
1 jar of your favorite paleo friendly pasta sauce (I found a pumpkin sauce with tomato and basil at whole foods that was pretty amazing)
Remove sausage from casings if needed, and brown in a bit of olive oil until cooked through. Drain and set aside. Using a microplane, or very sharp knife, slice squash lengthwise into about 1/4″ thick slices. In a 9×9 pan place as many slices as will fit in a single layer at the bottom. Spoon in a bit of sausage to cover the noodles, then do the same with the cheeses and sauce. Repeat this process until the pan is full. Cook lasagna in a preheated 375 degree oven for about 45 minutes. I cover mine lightly with foil because I don’t like my cheese crispy, but if you prefer crispy brown edges, leave lasagna uncovered. Enjoy!