Whole30 Zucchini Lasagna
Dive into a hearty, flavor-packed dinner with this Whole30 Zucchini Lasagna, a nourishing twist on a classic comfort dish. Featuring thinly sliced zucchini in place of traditional pasta, this gluten-free and dairy-free recipe is perfect for those following Whole30 or paleo lifestyles. Layers of savory meat sauce, combining ground beef and sugar-free Italian sausage, pair beautifully with a creamy cashew "ricotta" made from raw cashews and nutritional yeast, all spiced with aromatic garlic, onion, and Italian herbs. Optional spinach adds an extra boost of nutrients, making this lasagna as wholesome as it is delicious. With straightforward preparation and no added sugar, this recipe is ideal for weekly meal prep or serving at your next family gathering. Packed with flavor, Whole30-compliant ingredients, and satisfying textures, this zucchini-based lasagna will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 large zucchini
- 1 pound ground beef
- 1 pound Italian sausage (sugar-free, Whole30-compliant)
- 1 medium, diced onion
- 4 cloves, minced garlic
- 28 ounces crushed tomatoes (Whole30-compliant, no sugar added)
- 6 ounces tomato paste (Whole30-compliant, no sugar added)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1.5 cups raw cashews
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 0.5 cup water
- 2 cups, chopped spinach (optional)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. Lay them on paper towels, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture. Pat them dry with another paper towel.
In a large skillet over medium heat, cook the ground beef and Italian sausage until browned, about 8-10 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet with the meat. Sauté for 2-3 minutes until softened and fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes.
While the sauce is simmering, prepare the cashew 'ricotta.' In a blender or food processor, combine the raw cashews, lemon juice, nutritional yeast, water, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
If using spinach, fold it into the cashew 'ricotta.'
In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.
Add a layer of zucchini slices over the meat sauce, slightly overlapping them.
Spread a layer of cashew 'ricotta' over the zucchini slices, then top with more meat sauce.
Repeat the layering process (zucchini, cashew 'ricotta,' meat sauce) until all ingredients are used, finishing with a layer of meat sauce on top.
Cover the baking 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 bubbling and the zucchini is tender.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 12720 mg | 553% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 114.4 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 8836 mg | 188% | |
*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.
