Paleo Vegetable Lasagne

Discover a wholesome twist on a comforting classic with this Paleo Vegetable Lasagne, a gluten-free and dairy-free masterpiece perfect for clean eating enthusiasts. Thinly sliced zucchini and eggplant replace traditional pasta layers, creating a low-carb, nutrient-packed base. A hearty ground turkey and tomato filling, infused with aromatic garlic and Italian herbs, brings robust flavor, while a luscious almond flour, coconut cream, and nutritional yeast mixture mimics a creamy, cheesy topping. Simmered, baked, and layered to perfection, this paleo-friendly dish is ideal for family dinners or meal prep, offering guilt-free indulgence that’s as satisfying as it is nourishing. Garnished with fresh basil, it’s a vibrant, healthy alternative to traditional lasagne that doesn’t compromise on taste!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 2 medium Eggplant
• 2 tablespoons Olive oil
• 1 pound Ground turkey
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 3 tablespoons Tomato paste
• 14 ounces Canned diced tomatoes
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil leaves
• 0.5 cup Almond flour
• 0.5 cup Coconut cream
• 3 tablespoons Nutritional yeast

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini and eggplant lengthwise into thin strips to mimic lasagne noodles. Lay them on a clean towel, sprinkle lightly with salt, and let them sit for 15 minutes to draw out moisture. Pat them dry.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes. Remove from skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.

Step 5

Stir in the tomato paste, canned diced tomatoes, Italian seasoning, salt, and black pepper. Let the sauce simmer for 10 minutes to thicken slightly. Add the cooked ground turkey back to the skillet and stir to combine. Remove from heat.

Step 6

In a small bowl, whisk together almond flour, coconut cream, and nutritional yeast to create a creamy sauce. Set aside.

Step 7

In a 9x13-inch baking dish, spread a thin layer of the turkey-tomato sauce on the bottom. Layer zucchini strips over the sauce, followed by a layer of the creamy almond flour mixture, then a layer of eggplant strips. Repeat the layering process until all ingredients are used, ending with a layer of the turkey-tomato sauce on top.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the lasagne is bubbling and vegetables are tender.

Step 9

Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil leaves, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2898.9g)

Amount per serving	% Daily Value*
Calories	2446.0

Total Fat 120.4g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 7.5g
Cholesterol 329.9mg	0%
Sodium 11587.5mg	0%
Total Carbohydrate 230.0g	0%
Dietary Fiber 55.9g	0%
Total Sugars 172.1g
Protein 130.9g	0%

Vitamin D 0IU	0%
Calcium 527.4mg	0%
Iron 18.3mg	0%
Potassium 5782.8mg	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: 42.9%

Protein: 20.7%

Carbs: 36.4%