Shuga' Mommas

Shuga’ Mommas: Paleasagna?

So, lately I have really gotten into the whole ‘gluten-free’ thing.  It all started with a few friends who challenged me to do a sort of ‘detox’ in my diet when I kept complaining of being exhausted all the time.  I tried it out and believe it or not, I started feeling great.  Better than I had felt in years!  Who knew that my energy levels were so closely connected to what I was eating.  And don’t get me wrong, I have always been a pretty healthy eater.  It was on a very very rare occasion that I’d ever buy a bag of chips or a soft drink.  But as I began to take a closer look at what I was eating (even though most of it was deemed ‘healthy’) I realized I could start to take control of my energy levels and start feeling really good with a few easy changes.

I also realized that this new habit of eating had started to directly influence my husband and his work as well!  The less gluten and dairy we ate, the better we slept at night, the more rested we felt during the day, and the less he felt like he was going to crash at 3pm and the more productive he became.  Perfect for our spouses that need the right fuel to keep them going all day in library!

My first thought was, “Man, this is going to be tricky, right?”  I had believed that eating gluten free and dairy free was going to be incredibly expensive and hard work.  There is definitley more ‘chopping’ involved in my meals :) but the trade off of feeling good is so worth it.  Sorry to ramble on, I just had to share the story behind my posting this recipe for today.

Today’s recipe is a pasta-free version of lasagna and it is amazing! Even if you aren’t interested in going gluten-free, the below offers a healthier option to regular lasagna and it is truly delicious.  Good for those chilly Autumn nights ahead!  Enjoy!


Click here for link to full recipe.

Photo Credit:

{note: the dish is called ‘paleasagna’ because the website hosts recipes for people doing the ‘paleo’ type diet.}

Shuga' Mommas

Shuga’ Mommas: Lasagna

Who doesn’t love a freshly baked pan of lasagna on a cold winter’s day? Add a side of warm, buttery garlic bread, and ohhh you had me hello.

I have several friends who are Italian. Secretly, I always wanted to be part of their families. Why?

Because of the pasta.

I would eat pasta all day long if I a) didn’t have a gluten sensitivity and b) wasn’t afraid that if all I ate was pasta, I’d weigh 300lbs.

One of my favorite quotes is Sophia Loren’s, “Everything you see I owe to spaghetti.” Wouldn’t it be great to live in a world like that?

I promise this recipe will make you feel Italian. And your friends will love it if you bake one and bring it to them. Trust me on that one.


  • 1 lb ground beef
  • 3/4 cup of chopped onion
  • 1 1lb can chopped tomatoes
  • 2 6oz cans tomato paste
  • 2 cups water
  • 1 Tbsp chopped parsley
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp oregano leaves
  • 1 package of lasagna noodles, uncooked
  • 1 lb ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 package of Mozzarella shredded cheese

Just a note: it’s better to make this the night before and let sit in the fridge for 24 hours. It allows the flavors and spices to develop.

In large sauce pan, lightly brown beef and onion. Add   tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer for 30 minutes.

In baking dish (9×13), spread about 1 cup sauce. The alternate layers of lasagna noodles, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan. Bake at 350F (176C) for 50 minutes until top is lightly browned and bubbling. Allow to stand 10-15 minutes. It will safely feed 6 very hungry adults.

This also freezes well. Yummy!

What’s your favorite winter dish?