Paleo Zucchini Lasagna
Dive into hearty comfort food with this Paleo Zucchini Lasagna, a grain-free and dairy-free twist on the classic Italian favorite. Perfectly sliced, tender zucchini replaces traditional pasta, creating a nourishing and gluten-free base for layers of rich, savory grass-fed ground beef and a robust tomato sauce infused with garlic, onion, basil, and oregano. Optional cashew cream adds a luscious, creamy element, while fresh parsley ties it all together with a burst of flavor. With just 25 minutes of prep and simple, wholesome ingredients, this healthy lasagna is ideal for meal prep, family dinners, or cozy gatherings. Enjoy a guilt-free indulgence packed with protein and flavor that's paleo-friendly and irresistibly satisfying!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
Pat the zucchini slices dry with a towel to remove the moisture that has been drawn out.
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.
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.
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.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley on top before serving.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 10389 mg | 452% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 107.2 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 461 mg | 35% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 6756 mg | 144% | |
*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.
