Paleo Zucchini Lasagna Recipe
I love experimenting in the kitchen, and for quite a while I’ve been wanting to create my own paleo zucchini lasagna recipe. I’m excited to say… it turned out even better than I hoped!
One of the things I enjoy most about cooking is using fresh, locally grown ingredients whenever I can. For this recipe, I picked up some beautiful zucchini and peppers from ElknRut Pack Goats & Homestead, a wonderful family-owned farm. Fresh produce really does make a difference!
As many of you know, I have a bit of a love-hate relationship with dairy and gluten. While I certainly enjoy them, I also know that I feel my best—both physically and mentally—when I eat mostly paleo. This lasagna satisfies all those comforting Italian flavors without leaving me feeling sluggish afterward.
Like any homemade lasagna, this isn’t a “quick and easy” weeknight meal. It takes a little time and love to prepare, but the end result is absolutely worth it. Whether you’re following a paleo lifestyle, trying to eat more vegetables, or simply looking for a delicious twist on a classic comfort food, I hope you enjoy this recipe as much as I do!
Here’s the recipe:
Serves: 6–8
Ingredients
Meat sauce
- 2 lb ground beef (or half beef, half pork)
- 1 onion, diced
- 4–5 cloves garlic, minced
- 2 jars (24 oz each) marinara (no sugar added)
- 2 tsp Italian seasoning
- 1 tsp oregano
- Salt and pepper
- 2 tbsp olive oil
Vegetable “noodles”
- 3–4 large zucchini, sliced lengthwise about ⅛-inch thick
- Salt
Cashew ricotta
- 2 cups raw cashews, soaked 2–4 hours (or boiled 20 minutes)
- 2 tbsp nutritional yeast (optional but adds cheesy flavor)
- 2 tbsp lemon juice
- 1 garlic clove
- 1 tsp onion powder
- ½ tsp salt
- ¼–½ cup unsweetened almond or macadamia milk, as needed
Optional vegetables
- Sautéed spinach
- Mushrooms
Directions
- Prep the zucchini
- Salt both sides of the slices.
- Let sit 20–30 minutes.
- Pat dry thoroughly.
- Grill, roast (425°F for 10 minutes), or pan-sear briefly to remove moisture.
- Make the meat sauce
- Brown the beef.
- Add onion and garlic.
- Stir in marinara and seasonings.
- Simmer 20–30 minutes.
- Blend the ricotta
- Blend all ricotta ingredients until smooth and creamy.
- Layer
- Thin layer of sauce.
- Cashew ricotta.
- Meat sauce.
- Optional spinach.
- Repeat 3–4 layers
- Finish with meat sauce on top.
- Bake
- 375°F for about 45 minutes.
- Rest at least 20 minutes before serving. This is important because zucchini lasagna firms up as it cools.
Tips to prevent watery lasagna
- Salt and pre-cook the zucchini.
- Simmer the sauce until thick.
- Let the lasagna rest before cutting.
- It’s often even better the next day.
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