Paleo Zucchini Lasagna

Indulge in a wholesome, grain-free twist on comfort food with this hearty Paleo Zucchini Lasagna! Perfect for those following paleo, gluten-free, or low-carb lifestyles, this recipe swaps traditional pasta for thinly sliced zucchini, creating a light and nutrient-packed base. Layers of savory grass-fed ground beef, a rich tomato sauce infused with garlic, onion, and Italian herbs, and a creamy optional cashew and egg blend come together in an irresistible baked dish. This lasagna is not only a healthier choice but also bursting with flavor in every bite. Easy to prepare and ideal for family dinners or meal prep, this paleo-friendly casserole is sure to become a staple in your recipe rotation.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 1 pound Ground beef (grass-fed)
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 28 ounces Crushed tomatoes (no added sugar)
• 6 ounces Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 large Egg
• 0.5 cup Cashew cream (optional)
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick, using a mandoline slicer or a sharp knife. Lay the slices out on a large towel, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture.

Step 3

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain any excess fat if necessary and set aside.

Step 4

In the same skillet, add the remaining olive oil and sauté the diced onion until soft, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 5

Stir in the crushed tomatoes, tomato paste, basil, oregano, sea salt, and black pepper. Simmer the sauce for 10 minutes to allow flavors to develop. Stir the cooked ground beef into the sauce.

Step 6

Pat the zucchini slices dry with a towel to remove the moisture that has been drawn out.

Step 7

In a small bowl, beat the egg and mix it with the cashew cream (if using). This will create a creamy layer for the lasagna.

Step 8

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of zucchini slices, slightly overlapping them. Spread a layer of the meat sauce, followed by a thin layer of the egg and cashew cream mixture (if using). Repeat this process until all the ingredients are used, finishing with a layer of meat sauce on top.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the lasagna is bubbly and the zucchini is tender.

Step 10

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley on top before serving.

Nutrition Facts

Serving size	(2539.4g)

Amount per serving	% Daily Value*
Calories	2480.1

Total Fat 145.0g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 5.2g
Cholesterol 520.6mg	0%
Sodium 10389.1mg	0%
Total Carbohydrate 174.8g	0%
Dietary Fiber 30.3g	0%
Total Sugars 107.2g
Protein 127.0g	0%

Vitamin D 53.8IU	0%
Calcium 461.1mg	0%
Iron 28.7mg	0%
Potassium 6756.5mg	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: 51.9%

Protein: 20.2%

Carbs: 27.8%