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Paleo “Lasagna”

Cook was mulling over how best to deal with the large amount of shredded chicken left over from cooking the whole chicken, and marveling at how good last night’s paleo “spaghetti” was, when he had an idea: “lasagna,” but based more closely, ingredient-wise, on ratatouille.  As with all Cook’s ideas, no one was sure how this would turn out.  It turned out pretty darn well.  If you were to make all our recipes to date, this dish would be an ideal clean-up for all the leftovers

What You’ll Need:

A lasagna pan or other large glass baking dish

A large saucepan or Dutch oven


Base layer:

1/2 red onion

1/2 yellow onion

1 zucchini

1 squash


3-4 cans (14.5oz) diced tomatoes (preferably organic and no added salt)

Two leeks, halved, then sliced in rounds

Chopped fresh rosemary

Oregano (fresh or dried)

Herbs de provence




"Noodle" layers:

1 bunch spinach (you’ll only use about three dozen large leaves)

1 bunch collard greens (you’ll use 2-3 leaves)

Two large rutabagas

Fillings and toppings:

We used leftover spiced shredded chicken and chorizo patties, but you could pretty much fill this with anything.

If you like cheese on top, we used an aged, raw milk Manchego.

First, you have to soften up the rutabagas.  Boil them for about 10 minutes, or until they are soft enough to slice easily into 1/8” rounds.  Set aside.

Rinse the pot.  Take the ground chorizo, place it in a sheet of parchment paper, and pound flat.  Brown with butter or oil in the pot, then set aside.


Add the tomatoes and liquid into it.  Add the leeks and rosemary, as well as healthy doses of oregano and herbs de provence:


Bring to a simmer, lower heat, and cover for 10 minutes.

Slice the zucchini, squash, red onion and yellow onion, and layer the bottom of the pan with them:


Layer one third of the sauce over the vegetables, then layer the shredded chicken over that.  Now, it’s time for the “noodle layer.”  Start by placing a layer of spinach leaves:


Next, tear a collard leaf in half, removing the large central vein.  Place the halves over the spinach.  Then, layer rutabaga rounds atop the greens.

Repeat: layer half the remaining sauce, then the chorizo, spinach, collard, and rutabaga, in the same order.  If desired, top with a generous amount of shredded Manchego:


Preheat the oven to 350 degrees.  Cook, covered, for 45 minutes.  Uncover and cook for 15 minutes:


 Serve piping hot, and if you’re having wine, make sure you drink it like this:


That’s called classiness, people.  Look it up.

Filed under italian lasagna ratatouille rutabaga spinach chicken chorizo manchego paleo

  1. achefandacook posted this