Paleo Bolognese Lasagna

Indulge in the wholesome comfort of Paleo Bolognese Lasagna, a grain-free, dairy-free twist on the classic Italian favorite. This recipe replaces traditional lasagna noodles with thinly sliced zucchini, creating a light yet satisfying base for layers of rich, meaty Bolognese sauce and velvety cashew cheese. Packed with flavor from aromatic herbs, fresh vegetables, and creamy nutritional yeast, this lasagna is a perfect choice for those following a paleo or gluten-free lifestyle. With its tender layers and golden-bubbly finish, this dish is not only healthy but irresistibly hearty—ideal for family dinners or meal prepping. Ready in just two hours, it's comfort food reimagined for modern dietary needs!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 large zucchini
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 garlic cloves, minced
• 1 pound ground beef
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1.5 teaspoons sea salt
• 0.5 teaspoon black pepper
• 1.5 cups raw cashews
• 0.25 cup nutritional yeast
• 2 tablespoons lemon juice
• 0.5 cup water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the zucchinis lengthwise into thin slices using a mandolin or a sharp knife to create 'noodles'. Set aside.

Step 3

In a large skillet over medium heat, add the olive oil. Sauté the diced onion, carrot, and celery until soft, about 5-7 minutes.

Step 4

Add minced garlic to the skillet and cook for another 1 minute.

Step 5

Raise the heat to medium-high and add the ground beef to the skillet. Cook until browned, about 8-10 minutes.

Step 6

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sea salt, and black pepper. Let it simmer on low heat for 20 minutes, stirring occasionally.

Step 7

While the sauce is simmering, prepare the cashew cheese. In a high-speed blender, combine raw cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy.

Step 8

To assemble the lasagna, spread a thin layer of the Bolognese sauce on the bottom of a 9x13-inch baking dish.

Step 9

Place a layer of zucchini slices over the sauce.

Step 10

Spread a layer of the cashew cheese over the zucchini.

Step 11

Repeat layering process with the remaining sauce, zucchini, and cashew cheese, finishing with a layer of the sauce topped with a final drizzle of cashew cheese.

Step 12

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 13

Remove the foil and bake uncovered for an additional 15 minutes, or until the top is slightly golden and bubbly.

Step 14

Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2699.2g)

Amount per serving	% Daily Value*
Calories	2779.3

Total Fat 186.7g	0%
Saturated Fat 50.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 301.1mg	0%
Sodium 11194.0mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 30.1g	0%
Total Sugars 99.5g
Protein 128.9g	0%

Vitamin D 0IU	0%
Calcium 504.8mg	0%
Iron 29.0mg	0%
Potassium 6692.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 17.7%

Carbs: 24.7%