Zucchini Lasagna


One of my most favorite Italian dishes is lasagna! Since the noodles are a no-no, I have used layers of zucchini instead. Below is a simple recipe with a little bit of a kick. It took me about an hour, start to finish. It got RAVE reviews in my house.

1 lb Ground Beef (I used HOT Italian Sausage)
1 cup Green Bell Peppers, chopped
1 cup Onion, chopped
1 Tbsp Fresh Basil
1 Tbsp Parsley
1 Tbsp Fresh Oregano, or dried
1 Zucchini, sliced thinly
1 1/4 cup Mushrooms, sliced
15 oz Tomato Sauce, no salt added
3 cloves Garlic, minced
6 oz Tomato Paste, no salt added
1 tsp Salt and Pepper, to taste
Crushed Red Pepper and Cayenne, to taste

Preheat oven to 325°. Brown the ground beef (or whatever meat you choose) in a large pot over medium heat, stirring frequently. Add in garlic, onion and green pepper, and continue to sauté for 5 minutes. Stir in tomato paste and tomato sauce. Add in parsley, basil, oregano, salt and pepper, continue to stir. I also added crushed red pepper and cayenne. Bring sauce to a light boil, then remove from heat. Grease a 9″ x 13″ baking dish with coconut oil. Place a thin layer of the sauce in the baking dish. Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce and then zucchini and mushrooms. Cover with foil and bake at 325°F for 15 minutes. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes. I put about a cup (or 2) of mozzarella cheese on top and baked for another 5 minutes.

Please note: The zucchini and mushrooms will release water upon cooking, so the sauce for this recipe is thicker than would be expected. Add another can of tomato sauce to the recipe if you prefer a sauce that is not as thick.

Jasmine also posted a couple other paleo lasagna recipes on here (Pumpkin Veggie Lasagna & Veggie Lasagna). Now you have plenty of options to choose from!

About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

2 Responses to "Zucchini Lasagna"

  • Katie 06:11 PM 08/2/2013


    Can’t wait to try this. I have not been able to find the gluten-free lasagna noodles we normally use for Eric. Plus, we both love zucchini! Maybe baby Lucas will have a little, too, minus the spicy parts. Thanks for sharing! :)

    LIOB, Katie B.

  • Michele 11:56 AM 09/2/2013

    YUM! I have a crush on squashes (is that the plural of squash?) of all varieties right now, so this is on the list!

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