Cheese and dairy? Yes these are in the “grey zone” of the primal and paleo world but if you choose high quality cheese, it is far from the worst thing in the world you can eat. The best suggestion is to remove dairy from your diet for 2 weeks to a month and then reintroduce it into your diet and see how your body reacts. So my personal stance on dairy is absolutely no milk (unless it is raw), but high quality cheeses, and yogurts are fine. So now that I plead my case to the radical paleo fundamentalist let’s move on with this delicious recipe:
Meat Sauce – Most people know how to make a good spaghetti sauce so I won’t go over how to make this but I will mention that we like our protein so we put at least 5-lbs of meat (sometimes beef, sometimes pork, sometimes a combo) in our sauce. Sometimes we add extra veggies such as carrots, celery, mushrooms, etc. Like I said have fun with the sauce as this is a fairly easy thing to make. If you are really in a pinch buy 4 jars of pre-made sauce, add ground beef and voila you just made meat sauce 🙂 .
- 5 to 6 Zucchinis
- 1-lb to 2-lbs of ricotta cheese (depending on how much you like)
- 4 eggs
- 2 to 3 cups of baby spinach
- 2 cups Fresh Parmesan cheese (Trader Joe’s Raw Milk Parmesan is the best!!!)
- 2 cups of good quality mozzarella cheese
Pre-heat the oven to 350 degrees. Then either thinly slice the zucchini or use a julienne peeler. We like the julienne peeler because it is a little faster but thinly slicing gives you a think lasagna noodle feel, try both, see what you prefer.
In a large bowl combine the ricotta cheese, the 4 eggs, the baby spinach, and the 1.5 cups of Parmesan cheese and using an electric mixers, mix all ingredients
Then layer the bottom of a pan first with a little sauce (to prevent sticking), then the zucchini, then the cheese mixture. Repeat process, try to get at least 3 layers of zucchini.
Then bake for 1-hr and enjoy. Trust me, you won’t even miss the noodles!