You will never know this low carb paleo zucchini lasagna is gluten/grain/dairy free, low carb and whole30 compliant! You won’t even miss the cheese and pasta!

There comes a moment in every person’s life when they put on their winning-at-life pants and make a seemingly impossible thing happen.

This gluten, grain, dairy AND sugar free lasagna, that also happens to be LOW CARB, whole30 friendly and packed with vegetables, is YOUR MOMENT.

Reach out and GRAB IT.

And by “it” I mean your fork. So that you can shovel face-fulls of this low carb paleo zucchini lasagna into your hungry mouth at record speed.

When we have a plate of vegetables and protein that has ALL the rich, meaty, saucey AND CHEESY flavor profiles that one expects from a lasagna binge-sesh, it’s really the ONLY way to eat.

SRSLY. You GUYS. I can’t even handle the fact that we have a cheese less low carb zucchini lasagna that, in FACT, tastes like cheese, except – PYSCH – the cheesy vibes of GLORY come from CASHEWS.

This is one of those recipes made from love. Which, really, is all recipes since I make good food for you ‘cause I love ya. HUGS.

Which might sound like an exaggeration. But, really, IT IS NOT.

I told him I was attempting this feat of nature and he:

  • Was suspicious. <– Probably like you. I mean a paleo zucchini lasagna with no noodles or cheese? WHAT THE WHAT.
  • Put on his good husband hat (not a real hat that he has. I made it up) and BELIEVED IN ME.
  • Made me PROMISE that I would use some ground Italian sausage because, according to his lasagna making prowess (he’s never made lasagna) that is the ONLY way to do it.

Course Main Course
Cuisine Italian
Keyword beef, dairy free, lasagna, low carb, pork, whole30, zucchini noodles
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 People
Calories 367 kcal

For the zucchini noodles:
  • 5 Large zucchinis, *
  • 1 Tbsp Sea salt
For the meat:
  • 1/2 Lb Butcher Box Ground Grass Fed Pork
  • 1/2 Lb Butcher Box Ground Grass Fed Beef **
  • 1 Cup Onion, diced
  • 1 Tbsp Fresh garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 tsp Dried oregano
  • 1/4 tsp Sea salt
For the "cheese" ***
  • 2 Cups Raw cashews, soaked in water overnight (280g)
  • 2 Tbsp Fresh lemon juice
  • 1 1/4 tsp Sea salt
  • 1 tsp Onion powder
  • 1/2 tsp Garlic powder
  • Pepper
  • 6 Tbsp Water
  • 3/4 Cup Tomato sauce
  • 3/4 Cup Crushed tomaotes
  • 1/2 Cup Fresh parsley, minced + additional for garnish
Spice Blend
  • 1/2 Tbsp Fresh garlic, minced
  • 1 tsp Dried parsley
  • 1 tsp Italian Seasoning
  • 1 tsp Sea salt
  • 3/4 tsp Black pepper
  • 1/4 tsp Fennel Seed
  • 1/4 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Minced onion


  1. Preheat the oven to 350 degrees and rub a 9x13 inch baking dish with olive oil.
  2. Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
  3. Bake them for 15-25 minutes, until just lightly beginning to brown, to get all the moisture out.
  4. Mix all the spice blend ingredients together and then mix HALF of it with the pork (the spice blend makes enough for 1 lb of ground pork)
  5. While the zoodles cook, heat a large pan on medium/high heat. Add in the seasoned ground sausage, beef, diced onion, and garlic. Cook until the onion is soft and the meat is almost totally browned, about 7-10 minutes.  Add in the Italian seasoning, oregano, salt and a pinch of pepper and cook until golden. Set aside.
  6. Drain the cashews and place them a large, high-powered processor, along with the lemon juice and spices. Pulse until the cashews are broken down.  With the food processor running, stream in the water and blend until smooth.  You will need to stop the food processor a lot and scrape down the sides to get the cashews broken down. If it's not 100% totally smooth, it's totally okay! Set aside,
  7. Finally, mix the tomato sauce and crushed tomatoes in a medium bowl.
  8. Once the zucchini are out of the oven, turn the temperature to 375.  Then, transfer them to a long piece of paper towel. Cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with another paper towel on top (you can leave them on the same paper towel, just use a new one on top to press out the moisture.) 
To assemble:
  1. Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the meat. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the cheese mixture. Gently spread out the cheese to "seal in" in the zoodles. Then, sprinkle half the parsley on top.
  2. Repeat the same layers.
  3. Cover the pan with tinfoil and bake until the edges of the lasagna are golden brown, about 40-45 minutes.  Then, uncover and cook and additional 10-15 minutes until the top layer of "cheese" is lightly browned and set. OPTIONAL: broil for 1-3 minutes if you want the top really browned.
  4. Garnish with extra parsley and DEVOUR!

Recipe Notes

  • You only NEED 4 zucchinis for the recipe, but I always like to use 5 so that I have some extra if some zucchinis break or stick to the pan.
  • This is also good with all ground beef (sausage is best though.) If you go this route, double the Italian seasoning.
  • If you eat dairy use 15oz of light ricotta cheese mixed with 1 egg a pinch of salt and pepper instead of the cashew ricotta.  You can also 8oz of Mozzarella cheese as well to make this a more traditional lasagna. Just divide it into 2 (like all the other layers) sprinkling the Mozzarella on top of the Ricotta layers.

Recipe adapted from: https://www.foodfaithfitness.com/

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