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.

Paleo Zucchini Lasagna

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

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
  3. Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
  4. 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.
  5. 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.
  6. 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