For any diabetic who’s looking to reduce their carb intake, or really anyone who simply wants a healthy, creative dinner idea, this recipe’s for you. Try it tonight, pack the leftovers (if you have any) for a great next day lunch and knock two healthy meals off your weekly meal-planning to do list!

No Pasta Lasagna (From Eat Drink Paleo)


For beef and tomato sauce

  • 2 tablespoons virgin olive oil
  • 1 brown onion, diced
  • 1¼ teaspoon sea salt
  • 1 teaspoon ghee
  • 1.1 lb. beef (1.1 lb.)
  • ⅔ cup dry red wine
  • 3 garlic cloves, finely diced chopped
  • ⅔ teaspoon black pepper
  • ⅔ teaspoon sweet paprika
  • 3 cups tomato passata*

For the lasagna layers

  • 1 large parsnip, peeled and sliced thinly
  • 1 large eggplant, sliced into ½ in. thick disks
  • 1 teaspoon sea salt
  • 2 tablespoon virgin olive oil
  • 5 tablespoons virgin olive oil
  • 2 teaspoons ghee
  • ½ cup torn fresh basil leaves
  • 5–6 button mushrooms, sliced
  • 2 cups baby spinach leaves
  • 3 medium zucchini, sliced vertically into thin ribbons
  • Cherry tomatoes to garnish



  1. Heat oven to 355°F. Place a layer of parsnip slices with a little ghee in a deep lasagna tray and pre-bake in the oven for 15 minutes. Set aside
  2. To make the sauce, heat 2 tbsp of olive oil and sauté onion with pinch of salt for 5-8 minutes. Add 1 tsp of ghee and bring heat up to high. Add beef to the frying pan; use a spatula or a potato masher to stir and break into small pieces. Cook for about 5–6 minutes, until browned.
  3. Add red wine, garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmer. Cook for 10 minutes. Meanwhile, sprinkle eggplant slices with sea salt and set aside for 10 minutes to draw out juices. Rinse and pat dry. Heat the oven back to 355°F.
  4. In another frying pan, heat 2 tbsp olive oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside.
  5. Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, ⅓ of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini, drizzle of olive oil and some cracked black pepper. Cook in the oven, at 355°F, for 35–40 minutes.
  6. Increase the heat to 390°F for the last 10–15 minutes. Garnish with fresh basil and a few cherry tomatoes.

*Cook’s notes: Tomato passata is basically a fresh tomato puree but you can use diced tomato instead, just process them into smoother consistency in a food processor or blender.

Managing your diabetes is crucial to protecting your foot health. Be sure and schedule regular visits with your Houston podiatrist to prevent any complications that could endanger your feet.

Dr. Andrew Schneider
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A podiatrist and foot surgeon in Houston, TX.
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