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Low-Carb Paleo Zucchini Lasagna
5 from 60 votes

Low-Carb Paleo Zucchini Lasagna

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.

Prep Time
20 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 55 mins
Servings: 8 People
Calories: 367 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and rub a 9x13-inch baking dish with olive oil.
  2. 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).
  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 pound of ground pork).
  5. 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.
  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 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:
  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!

Notes

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Nutrition Information

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: 8 People

Amount Per Serving

Calories 367

% 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.