Menu Enter a recipe name, ingredient, keyword...

Lasagna with Zucchini "Noodles"


Leave out the cheeses and make it strict paleo.

Google Ads
Rate this recipe 4/5 (5 Votes)


  • 1 - 1 1/2 lbs of lean ground beef
  • 1/2 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 28 oz can stewed diced tomatoes (drained)
  • 15 oz can tomato sauce
  • 1 T. dried oregano
  • 1 T. dried basil
  • salt and pepper
  • 5 large zucchinis, sliced thin lengthwise
  • 5 large heirloom tomatoes, sliced
  • 4 cups spinach
  • 24 oz Ricotta cheese (for strict Paleo, leave out)
  • 2 cups Walnut Asparagas Pesto (use 3 cups if you don't use ricotta) - see recipe in my Sauce cookbook
  • 8 oz shredded mozzarella cheese (for strict paleo, leave out)


Servings 8


Step 1

In a large pan cook meat, onions, garlic and spices on medium high heat until meat is browned. Drain excess fat. Add stewed tomatoes, sauce and bring to a boil. Reduce heat and simmer for 20 minutes.

Layer ingredients in a large lasagna pan (zucchini, tomatoes, spinach, ricotta, pesto, sauce - repeat another time and add one more layer of zucchini then the last bit of sauce). Top with mozzarella if desired.

Cover with foil and bake at 375 F for 1 hour. Remove foil and cook until cheese is melted and browned (about 15 more minutes.

Remove from oven and let stand about 15 minutes before serving.


You'll also love

Review this recipe

Sugar Snap Pea & Carrot Soba Noodles Salmon, Kale & Soba Noodles