Low-Carb Paleo Zucchini Lasagna
User Reviews
5
60 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 55 mins
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Servings
8 People
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Calories
367 kcal
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Course
Main Course
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Cuisine
Italian
Low-Carb Paleo Zucchini Lasagna
Report
This Low-Carb Paleo Zucchini Lasagna replaces pasta with thinly sliced baked zucchini noodles layered with a seasoned ground pork and beef mixture, a flavorful cashew-based cheese substitute, and tomato sauces. The zucchini is lightly salted and baked to reduce moisture before assembling the layers. The dish is baked to meld the flavors and create a satisfying, rich low-carb main suitable for paleo diets.
Description
The recipe starts by slicing zucchini thinly using a mandoline and salting the slices. The salted zucchini is baked to remove excess moisture, which prevents the lasagna from becoming watery. Meanwhile, a spice blend is prepared and mixed with ground pork and beef along with diced onion and garlic, then cooked until browned and seasoned well.
A cashew-based "cheese" is made by soaking cashews overnight and then blending them with lemon juice, salt, onion powder, garlic powder, black pepper, and water to create a creamy, tangy topping that replaces traditional cheese. Tomato sauce and crushed tomatoes add acidity and moisture, while fresh parsley brings herbal brightness to the dish.
These components are layered in a prepared baking dish, alternating zucchini noodles with meat sauce and cashew cheese, then baked until bubbly and the top begins to brown slightly. This lasagna offers the textures of tender baked zucchini, hearty meat, and creamy, slightly tangy nut cheese, providing a satisfying low-carbohydrate meal option.
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Ingredients
For the zucchini noodles:
- 5 large zucchini
- 1 tablespoon salt sea salt
For the meat:
- 1/2 pound ground pork butcher box, grass-fed
- 1/2 pound ground beef butcher box, grass-fed
- 1 cup onion diced
- 1 tablespoon garlic minced, fresh
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano dried
- 1/4 teaspoon salt sea salt
For the "cheese":
- 2 cups cashew nuts soaked in water overnight (280g, raw
- 2 tablespoons lemon juice fresh
- 1 1/4 teaspoons salt sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- black pepper
- 6 tablespoons water
Other:
- 3/4 cup tomato sauce
- 3/4 cup crushed tomatoes
- 1/2 cup parsley minced, plus additional for garnish, fresh
Spice blend:
- 1/2 tablespoon garlic minced, fresh
- 1 teaspoon parsley dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt sea salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon fennel seed
- 1/4 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon onion minced
Instructions
- Preheat the oven to 350 degrees Fahrenheit and rub a 9x13-inch baking dish with olive oil.
- Using a mandoline, slice the zucchini into thin slices, about 1/8-inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with the salt (it's okay if some zoodles overlap on the pan).
- Bake them for 15-25 minutes, until just lightly beginning to brown, to get all the moisture out.
- Mix all the spice blend ingredients together and then mix HALF of it with the pork (the spice blend makes enough for 1 pound of ground pork).
- While the zoodles cook, heat a large pan on medium-high heat. Add the seasoned ground pork, beef, diced onion, and garlic. Cook until the onion is soft and the meat is almost totally browned, about 7-10 minutes. Add the Italian seasoning, oregano, salt and a pinch of pepper, and cook until golden. Set aside.
- 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.
- Finally, mix the tomato sauce and crushed tomatoes in a medium bowl.
- Once the zucchini is out of the oven, turn the temperature up to 375 Fahrenheit. Then, transfer the zucchini 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:
- 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.
- Repeat the same layers.
- 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.
- Garnish with extra parsley and DEVOUR!
Notes
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
16.7g
(6%)
Protein
19.4g
(39%)
Fat
25.1g
(39%)
Saturated Fat
9.3g
(47%)
Polyunsaturated Fat
0.6g
(4%)
Monounsaturated Fat
2.7g
(14%)
Cholesterol
38.6mg
(13%)
Sodium
1793mg
(75%)
Potassium
563mg
(12%)
Fiber
4.2g
(17%)
Sugar
6.4g
(13%)
Vitamin A
1450IU
(29%)
Vitamin C
14.4mg
(16%)
Calcium
37mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8People
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 16.7g | 6% |
| Protein | 19.4g | 39% |
| Fat | 25.1g | 39% |
| Saturated Fat | 9.3g | 47% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 38.6mg | 13% |
| Sodium | 1793mg | 75% |
| Potassium | 563mg | 12% |
| Fiber | 4.2g | 17% |
| Sugar | 6.4g | 13% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 37mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
60 reviews
Excellent
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