What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

Cappellos Lasagna Noodles

So the fine folks at Cappellos-Gluten and Grain Free Pasta Co. offered to send me some Paleo-friendly pasta products! I told them I would absolutely love to get them, as long as they knew I was going to do an honest review.  They agreed 100%.  In the mail I received 2 packages of fettuccini,  and one of the following : lasagna, gnocchi, and their slice and bake chocolate chip cookies.


Now to be honest I was never a huge fan of Italian food but I figured I would give them a shot.  I was most excited about the slice and bake cookies. They teamed up with the Paleo geniuses at PrimalPalate.com to come up with a slice and bake cookie.  I have made 4 of them so far and slice them from the freezer with a sharp knife.  I place them on a cookie sheet and out comes the most amazing cookie I have had in two years!  I am very excited about that product!  More on the cookies later in the week.

So I ventured on to making a lasagna.  I have never made one before but I remember my Mom making lasagnas a lot growing up.  It was the only Italian food I liked, more specifically one of the only things Mom made that I really liked…sorry Mom!

Ingredients for filling:

  • 1 LB Italian Sausage
  • 1 cup Spinach
  • 1/4 cup Eggplant, cubed
  • 1/4 cup bellpepper, diced
  • 1/4cup onion, diced
  • 1/4 mushrooms
  • 3-4 cloves of garlic
  • 2 jars of “Paleo-safe” pasta sauce or make your own…look in the organic section of your market for a clean sauce

Directions for Filling:

  1. cook down sausage in skillet, if it is linked sausage remove from casing
  2. drain sausage in colander to remove grease
  3. cook all of the veggies just until tender
  4. combine sausage and veggies in bowl and add just enough sauce to hold together

Directions for Making Lasagna:

  1. preheat oven to 350ºF
  2. in a baking dish at least 9×13″ ladle sauce into bottom and  a layer of Cappellos Lasagna Noodles, you may have to cut noodles to fit, depending on size of pan
  3. layer sausage and veggie mix on top of noodles
  4. layer sauce on sausage and veggie mix
  5. place another layer of Cappellos lasagna noodles on top
  6. continue until you run out of noodles or mixture
  7. place sauce on top of final layer of lasagna and cover
  8. bake for 1 hour
  9. let cool for 10 minutes before slicing, trust me it will still be hot


Veggies all chopped and ready

Veggies all chopped and ready

sausage browning

sausage browning

veggies and sausage mixed with some sauce

veggies and sausage mixed with some sauce

the first layer

the first layer

filling spread out evenly

filling spread out evenly

last layer

last layer

finished product

finished product

In my opinion these are a great Paleo option for those looking for a pasta substitute.  I enjoyed the dish and I was pondering what else I could do with the noodles from making manicotti to ravioli.  I will be experimenting with these in the future!  I highly recommend you check these products out, I can’t wait to cook the gnocchi and fettuccini.  Order a lot they stay well in the freezer too!


2 comments on “Cappellos Lasagna Noodles

  1. Kelsey Finkle
    March 28, 2014

    I’ve heard about Capellos I hardly ever eat “Italian” anymore either so would love to try out their gluten free pastas. And obviously the slice and bake cookies!

  2. livinglovingpaleo
    March 30, 2014

    I’ve been wanting to try their products! Thanks for the great review! I’ll take a slice of that lasagna please 🙂

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This entry was posted on March 28, 2014 by in Dinner, Food.
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