Noodle-less Lasagna

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I adapted this from a recipe I found on FastPaleo.com called "No Noodle Lasagna". I made it completely following the directions and felt it was lacking a bit...so I tweaked it and felt like sharing my changes. To make this recipe to fit a paleolithic diet, substitute the can of stewed tomatoes for a can of diced tomatoes (the stewed tomatoes have added sugar, but I personally like the flavor better). This recipe is gluten free. It does have quite a bit of liquid in it, but it tastes yummy regardless.  If the liquid bothers you, you could drain the stewed/diced tomatoes and use less tomato sauce. This served my family (with both the older kiddos eating seconds) and had enough leftovers for an additional 2-3 servings...so approximately 6-8 servings total...depending on how big of a serving you want.


Ingredients:
  • 2 lbs. ground beef
  • 1/2 tsp dried oregano 
  • 1/2 tsp dried basil
  • 1-1 1/2 tsp salt (to taste)
  • 1 cup mozzarella cheese, grated
  • 2 cups cottage cheese
  • 1/3 cup cheddar cheese, grated
  • 1 can stewed tomatoes (or diced tomatoes, if you prefer)
  • 1 can tomato sauce
  • 1 cup almond flour
  • 1/4 cup milk
  • 2 eggs

Directions:
       Preheat oven to 400F. In a skillet, cook beef on medium heat until done and drain. Stir in oregano, basil, 1/2 of the can of tomato sauce, can of stewed tomatoes, and 1/4 cup mozzarella cheese and remove from heat.
       In a medium bowl, mix the almond flour, eggs, and milk until fully combined. Place the mixture in the refrigerator for about 5 minutes to help it thicken (should be the consistency of a thick pancake batter).
       Grease a 13x9 Pyrex baking dish. Spread the cottage cheese in the bottom of the baking dish and add the cheddar cheese on top. Spread the cooked beef mixture evenly over the top of the cheddar cheese. Spread the remainder of the tomato sauce on top and top it all with the almond/egg/milk mixture, spreading it as evenly as possible across the whole thing.
       Bake for 20-25 minutes until the almond flour mixture has formed a sort of crust on top of the beef. Sprinkle the remaining 3/4 cup of mozzarella cheese on top and bake for another 2-3 minutes, or until cheese is melted.
       Serve with a salad or whatever veggies you prefer.

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