Lasagna comes in layers, yet it never comes in a jar – until now.

I often sit and admire both the beauty and the practicality of the “salad in a jar” trend. The bold and bright layers of goodness, stacked upon each other, bursting in green, red, yellow and all sorts of other gorgeous goodness simply seduces the eye.
The concept is also quite sensible, as so many of us pack our meals to go these days.
However, lasagna, while certainly best left over and packed for the next day’s meal, isn’t empirically suitable for a little old Mason jar. Or is it?

In this noodleless (or zucchini noodle) version, and one sans the typical melty mess of gooey and sometimes greasy mozzarella, a transparent and ever display worthy jar serves as the perfect containment for this veggie packed meal.

Oh, and did I mention not only is this version of Italian “amazing layers” traditional noodle free (it’s paleo, folks – grain-free, gluten-free ), but it’s also dairy free – AND, there’s no baking involved. It’s sooooo simple. Oh my, what more could we ask for? This baby fits into every lifestyle and diet out there.


They say you can’t please everyone, but maybe you can with a layered lasagna…


Layered Lasagna in a Jar

1 Tbs. Kerrygold butter orĀ olive oil
1/2 large sweet yellow onion, diced
plenty of sea salt and pepper
3/4 lb. 90% lean grass fed beef (omit and sub finely diced mushrooms for a vegan version)
1/4 cup fresh basil, finely chopped
1 cup macadamia nutĀ ricotta cheese
2 cups Muir Glen Portabello Mushroom Pasta Sauce
1 large zucchini, thinly sliced

1 cup fresh baby spinach leaves
15 essential living raw botija olives

In a large castiron skillet, melt butter or oil over medium heat. Add onions, salt, and pepper and cook until translucent. Add beef (or mushrooms), stirring and breaking apart until thoroughly cooked through. Toss in some fresh basil as things finish cooking. Stir in the nut ricotta, as well as a little spinach, allowing the cheese and greens to “melt” a bit and wilt.
Meanwhile, in a 425 degree preheated oven, bake the zucchini rounds (sprinkled in sea salt) for about 10-15 minutes on a parchment lined baking sheet, until soft. Remove from the oven.
To assemble, layer a spoonful of warmed pasta sauce in the bottom of a small (or large, depending upon your appetite), top with a few fresh spinach leaves, the nut/meat(mushroom)/spinach mixture, and some more warm sauce. Top with zucchini rounds and continue layering as your heart desires until the jar is filled to the brim with amazingness. Top the treat off with a handful of the most tantalizing, deep, rich, chocolately olives on earth. Sprinkle with some extra basil as well.

Savor. Lick your lips ~ and maybe the sauce dripping down your chin too!


Eat your heart out. It’s simply Layered Lasagna in a Jar!

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