Lasagna is one of those classic comfort foods that everyone loves. But, as many of us know, traditional lasagna can be heavy on dairy, grains, and gluten. That's why I'm excited to share this paleo-friendly, dairy-free, and nut-free lasagna with zucchini noodles recipe with you all. This recipe uses zucchini noodles instead of traditional lasagna noodles, making it a healthier and lighter option.
The preparation time for this recipe is only 25 minutes, which makes it a perfect weeknight dinner option. And, it only takes 30 minutes to cook, so you'll have a delicious and satisfying meal on the table in no time.
The star of this recipe is the zucchini noodles. They're a great substitute for traditional lasagna noodles and add a nice freshness to the dish. The zucchini noodles are paired with a flavorful meat sauce made with ground beef and Italian sausage. The sauce is simmered with tomato sauce, tomato paste, garlic, onion, basil, and oregano, giving it a rich and hearty taste.
One of the things that I love about this recipe is that it's so versatile. You can customize it to your liking by adding other ingredients like mushrooms or even spinach. It's a great way to use up any vegetables you have on hand.
Love zucchini? Check out this ratatouille stuffed zucchini recipe!
Lasagna with Zucchini Noodles
To make the lasagna, you'll first need to prepare the zucchini noodles. This is a simple process, all you need to do is slice the zucchini into thin noodles using a mandoline slicer. Once you've prepared the zucchini noodles, you'll layer them with the meat sauce and bake them in the oven.
Serves: 8 Prep Time: 25 minutes Cook Time: 30 minutes
Ingredients
- 2 pounds of ground beef
- 1 pound Italian sausage
- 1 onion
- 4 cloves garlic
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- ½ teaspoon cayenne pepper
- 1 (28oz) can of diced tomatoes
- 1 (6oz) can of tomato paste
- 1 cup black olives
- 6 zucchini
- Cooking fat
- Sea salt and freshly ground black pepper
How to Make Paleo Lasagna with Zucchini Noodles
Begin by preheating the oven to 350°F.
In a large pot, sauté onions and garlic in cooking oil until the onions become translucent, around 3 minutes.
Add the ground beef and sausage meat to the pot, cooking until fully browned.
Season the meat mixture with salt, pepper, dried oregano, dried basil, and cayenne pepper.
Stir in diced tomatoes and tomato paste, mixing everything together well.
Spread a layer of zucchini noodles on the bottom of a baking dish, and top it with half of the meat mixture and black olives.
Repeat the layering process with another layer of zucchini noodles, the remaining meat mixture, and black olives.
Place the dish in the oven to bake for 30 minutes.
More Paleo Casseroles
I'm a huge fan of casseroles for dinner. Lasagna is a great choice, but that isn't all there is that you can make paleo-friendly. Check out a few of our favorites below!
- Butternut And Cauliflower Casserole Recipe
- Sweet Potato Buffalo Chicken Casserole Recipe
- Simple Sausage Casserole Recipe
- Chicken Cashew Casserole Recipe
- Paleo Green Bean Casserole Recipe
When it's done, you'll have a delicious and healthy lasagna that's packed with flavor. The zucchini noodles add a nice texture and tons of nutrients, while the meat sauce is rich and savory. It's a perfect meal for any night of the week and is sure to be a hit with the whole family. If you're looking for a paleo-friendly, dairy-free, and nut-free lasagna recipe, give this one a try. You won't be disappointed!
📖 Recipe
Lasagna with Zucchini Noodles
Equipment
- Dutch oven 6 quart
Ingredients
- 2 lbs ground beef;
- 1 lb Italian sausage casing removed
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoon dried oregano
- 2 tablespoon dried basil
- ½ teaspoon cayenne pepper
- 28 oz diced tomatoes drained
- 6 oz tomato paste
- 1 cup black olives pitted and sliced
- 6 zucchini sliced to form noodle-like ribons
- Lard or cooking fat
- Sea salt and freshly cracked black pepper
Instructions
- Preheat your oven to 350°F.
- Heat a pot over a medium heat and cook the onion and garlic in some cooking fat until the onion starts to lose its color, about 3 minutes.
- Add the ground beef as well as the sausage meat and cook until just cooked through and browned.
- Season the mixture with sea salt and freshly ground black pepper and add the dried oregano, dried basil and cayenne pepper.
- Now add the diced tomatoes and the tomato paste and mix everything well.
- Line the bottom of a baking dish with zucchini noodles placed side by side and top off with half the meat and tomato mixture. Also sprinkle half the black olives over. Add a second layer of zucchini noodles and top off with the remaining meat mixture and olives.
- Place in the oven to bake for about 30 minutes.
Notes
- Replace the Italian sausage with ground beef or ground pork if desired.
- Add in diced mushrooms, bell peppers, or spinach for more nutrients and texture.
- This dish can be made ahead of time and frozen for up to 4 months.
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