Paleo Vegetable Lasagne
Elevate your comfort food game with this flavorful Paleo Vegetable Lasagne, a healthy twist on the classic dish that’s grain-free and dairy-free! This recipe swaps traditional pasta with thinly sliced zucchini and eggplant, creating tender layers packed with nutrients. Savor the rich, homemade turkey-tomato sauce seasoned with garlic, Italian herbs, and fresh basil for a hearty, savory bite in every layer. A creamy almond flour and coconut cream mixture adds a delicious dairy-free cheesiness, making it perfect for those following a paleo lifestyle or seeking a gluten-free dinner option. Ready in just over an hour, this vegetable lasagne is ideal for weeknight meals or special gatherings, delivering wholesome comfort with every slice!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
In a small bowl, whisk together almond flour, coconut cream, and nutritional yeast to create a creamy sauce. Set aside.
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.
Bake in the preheated oven for 35-40 minutes, or until the lasagne is bubbling and vegetables are tender.
Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil leaves, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 24.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1230 mg | 26% | |
*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.
