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Low-Carb Paleo Zucchini Lasagna

This Low-Carb Paleo Zucchini Lasagna swaps traditional pasta for zucchini and layers in cashew "cheese" for a deliciously dairy-free twist on a comfort food classic!

Prep Time
20 mins
Cook Time
1 hr 20 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 zucchinis
  • 1 tablespoon sea salt
For the meat:
  • 1/2 pound butcher box ground grass-fed pork
  • 1/2 pound butcher box ground grass-fed beef
  • 1 cup onion diced
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
For the "cheese":
  • 2 cups raw cashews soaked in water overnight (280g)
  • 2 tablespoons fresh lemon juice
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pepper
  • 6 tablespoons water
Other:
  • 3/4 cup tomato sauce
  • 3/4 cup crushed tomatoes
  • 1/2 cup fresh parsley minced, plus additional for garnish
Spice blend:
  • 1/2 tablespoon fresh garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon 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 minced onion

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:
    Cup of Yum
  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 Monounsaturated Fat 2.7g Cholesterol 38.6mg (13%) Sodium 1793mg (75%) Potassium 563mg (16%) 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

% 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.