Zucchini Lasagna (Paleo Friendly)

Zucchini Lasagna (Paleo Friendly)

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You MUST make this! My husband and I now eat Paleo meals and we never missed the lasagna noodles in this recipe. This is not a paleo recipe because it does have cheese in it, but that can be left out. Sometimes, you just have to go with the cheese in life. For this recipe, I simply couldn’t leave it out if I was going to “deprive” myself of the noodle. The flavor is fantastic. I’ll be honest…… the recipe is slightly labor intensive, but completely worth it. Go for it!

Zucchini Lasagna  (8 Servings)

Tip: Using a mandoline is a must to slice the zucchini thin, and it’s quick and easy (I just hand-cut ours long and thin….. I don’t own a mandoline). You can also make the sauce ahead of time if you want to speed this up for a weeknight.


  • 1 lb 93% lean beef (I actually used 85% lean ground turkey)
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • These are some extra ingredients that I added to the sauce to give it more flavor:  worcestershire sauce, garlic powder, Italian seasoning, tomato paste (all to taste).


In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomato paste and cook for about a minute to cook off the raw flavor. Add tomatoes, basil, salt and pepper, worcestershire sauce, garlic powder and Italian seasoning. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.


This recipe courtesy of SkinnyTaste (and The Meal Planner “kicked it up a notch”).


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