Clean Eating Zucchini Lasagna Paleo

I used to think lasagna without regular noodles was just wrong. That’s how my mom always made it, layered with those wavy pasta sheets and loads of cheese. When my friend suggested using zucchini instead, I’ll admit I rolled my eyes.

But here’s the thing – once I learned how to slice and prepare the zucchini properly, it actually works really well as a pasta substitute. Not only does it keep the dish light and paleo-friendly, but it also adds a subtle flavor that regular lasagna noodles just don’t have. If you’re trying to cut back on carbs or just want to sneak in more vegetables, this version might surprise you like it did me.

What Kind of Zucchini Should I Use?

For lasagna, you’ll want to look for larger, straight zucchini that are about 6-8 inches long and 2-3 inches wide – this makes it easier to get those perfect lasagna-like strips. Medium-sized zucchini are actually better than giant ones, which tend to be more watery and have larger seeds. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, unblemished dark green skin. To prep them for the recipe, you can use either a mandoline slicer or a sharp knife to cut them lengthwise into thin, even strips – aim for about 1/4 inch thickness to mimic regular lasagna noodles.

Options for Substitutions

Since this is a paleo lasagna, there are several smart swaps you can make while keeping it healthy:

• Zucchini: You can swap zucchini with eggplant slices or yellow summer squash. Just make sure to salt and drain them the same way to remove excess moisture.
• Ground meat: Feel free to use all beef, all pork, or even ground turkey or chicken. If using poultry, add 2 tablespoons of olive oil to maintain moisture.
• Cashews: This is the base for the dairy-free cheese sauce. You can use blanched almonds or macadamia nuts instead – just soak them overnight the same way. Note that almonds might need extra blending time.
• Italian spice blend: Out of the blend? Mix equal parts basil, oregano, thyme, and rosemary to create your own.
• Tomato sauce and crushed tomatoes: You can use all crushed tomatoes or all tomato sauce – just make sure the total amount stays the same. For a lower-acid option, try pumpkin puree mixed with a bit of tomato paste.
• Fresh herbs: If you don’t have fresh parsley, use 1/3 the amount of dried parsley. Same goes for the fresh garlic – use 1/3 teaspoon garlic powder for each tablespoon of fresh.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – if you skip salting and draining your zucchini slices, you’ll end up with a watery dish that falls apart on your plate. To prevent this, salt your zucchini slices generously and let them sit for at least 30 minutes, then pat them thoroughly dry with paper towels. Another common mistake is making the cashew “cheese” sauce too thick – if it’s not blended smoothly with enough water, it won’t spread evenly between layers, so make sure to soak your cashews overnight and blend until completely smooth. For the best texture, avoid overlapping your zucchini slices too much when layering, as this can lead to uneven cooking and soggy spots – instead, lay them in a single layer, even if it means having small gaps between slices. Finally, let your lasagna rest for 15-20 minutes after baking to help it set properly and make cleaner slices.

What to Serve With Zucchini Lasagna?

Since this paleo zucchini lasagna is already packed with veggies and protein, you’ll want to keep the sides simple and complementary. A fresh arugula salad dressed with olive oil and lemon juice adds a nice peppery crunch to balance the rich, hearty lasagna. For extra veggie goodness, try some roasted Brussels sprouts or sautéed mushrooms on the side – they’re totally paleo-friendly and add nice variety to your plate. If you’re feeding a hungry crowd, you might want to throw together some roasted spaghetti squash with olive oil and herbs as an extra filling side dish.

Storage Instructions

Keep Fresh: This zucchini lasagna will stay good in the fridge for 3-4 days when stored in an airtight container. The zucchini might release a bit more water over time, but don’t worry – it’s still perfectly fine to eat and tastes great!

Freeze: You can freeze this lasagna for up to 3 months! Just wrap it well in foil and place it in a freezer-safe container. I like to cut it into individual portions before freezing – it makes it super easy to grab a piece whenever I need a quick meal.

Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. You can also microwave individual portions, but the oven method helps keep the texture better. Pro tip: drain any excess liquid that might collect at the bottom before serving.

Make Ahead: You can assemble this lasagna up to 24 hours before baking – just cover it well and keep it in the fridge. This is perfect for when you’re planning a dinner party or want to prep ahead for a busy weeknight.

Preparation Time	30-45 minutes
Cooking Time	50-70 minutes
Total Time	80-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 85-95 g
• Fat: 110-120 g
• Carbohydrates: 80-90 g

Ingredients

• 5 large zucchinis
• 1 tablespoon coarse sea salt
• 1/2 pound ground pork (grass-fed)
• 1/2 pound ground beef (grass-fed)
• 1 cup diced onions
• 1 tablespoon minced fresh garlic
• 1 tablespoon italian spice blend
• 1 teaspoon dried oregano
• 1/4 teaspoon coarse salt
• 2 cups raw cashews (soaked overnight, approx. 280g)
• 2 tablespoons lemon juice, freshly squeezed
• 1 1/4 teaspoons sea salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Black pepper to taste
• 6 tablespoons water
• 3/4 cup tomato sauce
• 3/4 cup crushed tomatoes
• 1/2 cup finely chopped fresh parsley (with extra for topping)
• 1/2 tablespoon minced fresh garlic
• 1 teaspoon dried parsley
• 1 teaspoon italian herbs
• 1 teaspoon sea salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon ground paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon minced onion flakes

Step 1: Prepare Zucchini Slices

Preheat your oven to 350 degrees Fahrenheit.

Lightly rub a 9×13-inch baking dish with olive oil to prevent sticking.

Use a mandoline to slice the zucchini into thin slices, about 1/8-inch thick.

Lay the slices flat onto 2 cookie sheets and sprinkle them with salt.

It’s okay if the zoodles overlap slightly.

Bake them for 15-25 minutes until they are just lightly beginning to brown.

This step helps remove moisture from the zucchini.

Step 2: Cook the Meat Mixture

While the zucchini is baking, mix all the spice blend ingredients and combine half of it with the ground pork (enough for 1 pound of pork).

In a large pan over medium-high heat, cook the seasoned ground pork, beef, diced onion, and garlic.

Stir until the onion is soft and the meat is almost completely browned, about 7-10 minutes.

Add Italian seasoning, oregano, salt, and a pinch of pepper, and continue to cook until the mixture is golden.

Set aside once done.

Step 3: Make the Cashew Cheese

Drain the cashews and place them in a large high-powered food processor.

Add lemon juice and spices, and pulse until the cashews are broken down.

With the processor running, gradually add water and blend until smooth.

Be sure to stop often to scrape down the sides.

It’s okay if the mixture isn’t completely smooth.

Set it aside.

Step 4: Prepare Tomato Sauce and Zucchini Layers

Mix tomato sauce and crushed tomatoes in a medium bowl.

Once the zucchini is baked, increase the oven temperature to 375 degrees Fahrenheit.

Transfer the zucchini to a long piece of paper towel and cover with another piece.

Gently press to remove excess moisture.

Repeat using a fresh paper towel on top.

Step 5: Assemble the Lasagna

In the prepared baking dish, begin layering by pouring half of the tomato sauce mixture on the bottom and spreading it out evenly.

Add half of the meat mixture, followed by half of the zucchini slices, lightly overlapping them.

Then add half of the cashew cheese mixture, gently spreading it to cover the zoodles.

Sprinkle half of the parsley on top.

Repeat the layers with the remaining ingredients.

Step 6: Bake and Serve

Cover the baking dish with tinfoil and bake for 40-45 minutes until the edges of the lasagna are golden brown.

Uncover and bake for an additional 10-15 minutes until the top layer of “cheese” is lightly browned and set.

For an extra browned top, you can broil for 1-3 minutes.

Once done, garnish with extra parsley, serve, and enjoy your delicious zucchini lasagna!