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Spanish Paleo Lasagna

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Course Main Dish
Cuisine Paleo
Servings 4 servings


  • 1 pound extra-lean ground beef
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cloves garlic minced
  • 1 egg lightly beaten
  • Sea salt and freshly ground black pepper to taste
  • 1 cup Paleo marinara sauce
  • 1/2 cup canned artichoke hearts drained and chopped
  • 1/2 cup sliced black olives
  • 1/2 cup diced sun-dried tomatoes
  • 3 cups arugula


  • Preheat oven to 400 degrees.
  • In a large bowl, place first 9 ingredients (ground beef through black pepper). Using your very clean hands, blend well.
  • Press mixture evenly into a 9- x 13-inch baking pan coated with olive oil and bake for 15 minutes or until beef has browned on the outside and is cooked through.
  • Remove from oven, draining off excess fat. Spread marinara sauce, artichokes, olives and sun-dried tomatoes in even layers over the meat.
  • Return to the oven and bake for 5 to 8 minutes or until sauce has set and toppings have softened.
  • Remove from oven, top immediately with arugula then and serve.
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