Paleo Bolognese Lasagna
Enjoy a guilt-free twist on a classic Italian dish with this Paleo Bolognese Lasagna, a wholesome and hearty recipe perfect for clean eating enthusiasts. This grain-free and dairy-free lasagna swaps traditional pasta with thinly sliced zucchini noodles and creamy cashew cheese, creating layers of rich, satisfying flavor without compromising on health. The robust Bolognese sauce made from grass-fed ground beef, fresh vegetables, and a savory blend of herbs simmers to perfection, while the nutrient-packed cashew cheese adds a velvety texture and nutty undertones. Ideal for those following Paleo or gluten-free diets, this lasagna is baked to bubbling golden goodness and served warm, making it a standout dish for family dinners or meal prepping. Packed with protein, healthy fats, and plant-based goodness, it’s comfort food redefined!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin slices using a mandolin or a sharp knife to create 'noodles'. Set aside.
In a large skillet over medium heat, add the olive oil. Sauté the diced onion, carrot, and celery until soft, about 5-7 minutes.
Add minced garlic to the skillet and cook for another 1 minute.
Raise the heat to medium-high and add the ground beef to the skillet. Cook until browned, about 8-10 minutes.
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.
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.
To assemble the lasagna, spread a thin layer of the Bolognese sauce on the bottom of a 9x13-inch baking dish.
Place a layer of zucchini slices over the sauce.
Spread a layer of the cashew cheese over the zucchini.
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.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the top is slightly golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 11194 mg | 487% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 99.5 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6692 mg | 142% | |
*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.
