Paleo Zucchini Lasagna
This Paleo Zucchini Lasagna is a delicious and healthy twist on the classic Italian dish. It's packed with layers of zucchini, flavorful meat sauce, and creamy dairy-free cheese, making it a perfect option for those following a paleo diet.
Ingredients
- 3 large zucchinis, thinly sliced lengthwise
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 24-ounce jar of sugar-free marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dairy-free cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Layer the sliced zucchini in the bottom of a greased 9x13 inch baking dish. Spread half of the meat sauce over the zucchini. Sprinkle with half of the dairy-free cheese. Repeat layers.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 15g
- Fiber
- 5g
- Fat
- 18g
Supplies
9x13 inch baking dish Foil
Tools
Large skillet Knife Cutting board Measuring spoons
Serving suggestions
Serve the Paleo Zucchini Lasagna with a side of mixed greens salad for a complete and satisfying meal.
Tips & tricks
For a vegan option, you can substitute the ground beef with lentils or mushrooms for a hearty and flavorful filling.
Cost
$20