Easy Paleo Zucchini Lasagna with Dairy-Free Cheese

An amazingly easy paleo zucchini lasagna that uses a quick homemade dairy-free cheese sauce. And, it’s a great way to sneak in some veggies.

With all the information coming out about A1 casein being linked to autoimmune diseases, many have moved to an autoimmune protocol which eliminates dairy among other inflammatory foods.

And if you aren’t familiar with the A1 vs A2 casein controversy, be sure to look it up. Diabetes is just one of the illnesses that’s been linked to A1 casein.

If you’re one of those who have gone dairy-free, you may think that you’ll have to give up old favorites like lasagna. But once you try our non-dairy recipe, it may soon become of of your favorites dishes.

Not only is this paleo zucchini lasagna delicious, but it’s also low in carbs. It’s perfect for people who are on low-carb, keto, paleo and carb-lovers.

Even without your usual lasagna noodles, you’ll find that this dish can be quite filling. Stuffed with savory meat, sauce and vegetables, you’ll find yourself satisfied after having a serving.

Ingredients for the Best Paleo Lasagna Recipe

This Zucchini Lasagna is going to be a sure win at the dinner table. This dish is full of nutritious goodness that the whole family will surely love.

If you have picky eaters at home, the cheese sauce helps them able to appreciate the vegetables and meat. They might even ask for you to make this again!

Here’s what you’ll need to make Zucchini Lasagna:

• 2 Large Zucchini’s, strips
• 1 lb ground turkey
• 1 lb ground sausage (nitrate-free)
• 2 TBSP nutritional yeast
• ½ small onion, diced
• 1 tsp garlic, minced
• 2 c tomato sauce
• 15 oz. can tomatoes, drained
• 2 tsp Italian seasoning
• Cheese Sauce (link to it)

How to make an Easy Paleo Lasagna

In a large skillet, brown ground turkey and sausage (photo 1). Then add in onion and garlic (photo 2). Cook an additional 2-3 minutes.

The tomato sauce, tomatoes, nutritional yeast, and italian seasoning are then stirred in (photos 3-5). Once heated to a boil, the sauce is removed from heat.

In a 9×13 baking dish, the zucchini noodles, meat sauce, and cheese sauce are added in layers (photos 6-8). You want to have your zucchini noodles overlapping and a nice even layer.

The prepared paleo zucchini lasagna is then baked in the oven at 375°F for 30-45 minutes. When done, you’ll want to let it cool for a few minutes before slicing.

Why it works

Protein-rich turkey makes for a hearty meal. And the homemade paleo cheese sauce with cauliflower makes this dish yummier and healthier!

You’ll also want to use Whole30 approved nitrate-free ground sausage. It’s cured the old-fashioned way, with only salt and spices, so you’re sure that this is healthy for you and your family.

Plus light and delicate zucchini is easy on the carbs so you won’t have to worry about spiking insulin or a sugar crash after the meal.

Cook’s Tips

To prevent the risk of Salmonella, be sure to cook the ground turkey thoroughly.

If the portion of turkey meat you bought is quite lean, it is important to season it well so that the flavors in the lasagna are not lost.

Be sure to not overcook the meat as ground turkey can get dry and crumbly after being cooked for a minute too long.

Recipe Variations – Including Paleo Veggie Lasagna

Throw in some spinach and slices of tomato!  You can put them on top or in between the layers of zucchini.

For some added color and flavor, add in olives and or mushrooms to this lasagna. These can be added instead of meat for a paleo veggie lasagna.

Bake this recipe in cupcake tins and you’ll end up with mini lasagnas! This is perfect for packed lunches and entertaining crowds.

Instead of laying the zucchini slices like you would a normal lasagna dish, roll up the zucchini slices and arrange them in your dish. Stuff them and the whole dish with the meat and cheese sauce!

We hope you enjoy this simple paleo lasagna recipe. And if you do give it a try, be sure to let us know what you think in the comment section below.