Paleo shopping list

ZUCCHINI LASAGNA

This uses lasagna zucchini instead of pasta. The beef, sausage, and thick tomato sauce are so satisfying in themselves that no one will be complaining. SERVES 6 TO 8

PREP TIME: 15 minutes

COOK TIME: 1 hour, 30 minutes

2 large zucchini

1 pound (454 g) spicy Italian sausage

1 pound (454 g) ground beef

1 onion, diced

1 small green bell pepper, diced

1 (16-ounce) can tomato sauce

1 cup (240 ml) tomato paste

¼ cup red wine (optional; omit if strict Paleo)

2 tablespoons (30 ml) chopped fresh basil

2 tablespoons (30 ml) chopped fresh parsley

1 tablespoon (15 ml) chopped fresh oregano

Salt

Freshly ground black pepper

1 pound (454 g) fresh mushrooms, sliced

1. Preheat the oven to 325°F (165°C).
2. Use a vegetable peeler to cut the zucchini lengthwise into small, thin sheets that resemble lasagna.
3. In a large skillet over medium heat, cook the Italian sausage for 5 to 7 minutes per side, until browned. Remove from the skillet, and set aside. Add the ground beef to the skillet, and cook for 5 minutes, using a wooden spoon to break up the beef. Add the onion and bell pepper, and continue cooking until the beef is no longer pink, about another 5 minutes.
4. Stir in the tomato sauce, tomato paste, wine (if using), basil, parsley, and oregano, and season with salt and pepper. Once the sauce begins to boil, reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat.
5. To assemble the lasagna, start by spreading half the meat sauce into the bottom of an 8-by-12-inch baking dish. Layer half the zucchini slices over the meat sauce. Add the Italian sausage and all the mushrooms. Continue layering the lasagna by adding the remaining meat sauce and zucchini sheets.
6. Cover with foil, and bake the lasagna for 45 minutes. Carefully remove the foil, raise the oven temperature to 375°F (190°C), and bake for an additional 10 to 15 minutes.
7. Remove from the oven and allow to rest for 5 minutes before slicing. Serve warm.

VARIATION 1 ZUCCHINI-SPINACH LASAGNA: Add a layer of cooked spinach to the lasagna—wash 12 ounces spinach well, quickly boil and drain it (or use precooked frozen spinach, thawed), and layer it over the Italian sausage.

VARIATION 2 PIZZA LASAGNA: Add a layer of pepperoni to the zucchini and serve with a side of sugar-free marinara sauce (Traders Joe’s marina sauce in the big green can is my favorite Paleo-friendly brand).

PREP TIP: Cook the meat and assemble the lasagna ahead of time. Store in the refrigerator and bake about 1½ hours before you’re ready to serve it.

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• Baked Apples
• Seasoned Sea Scallops Wrapped in Bacon
• Sloppy Joe

Zucchini lasagna delivers all the layered, saucy, meaty comfort of the Italian classic with thick zucchini planks standing in for pasta. A rich sauce of spicy Italian sausage, ground beef, tomato, and herbs simmers while mushrooms add depth, and it all bakes into bubbling, golden layers. It feeds a crowd and reheats like a dream.

Pro Tips

• Salt the zucchini slices and let them drain 20 minutes before assembling — this prevents a watery lasagna, which is the classic pitfall of the dish.
• Slice the zucchini lengthwise into thin, even planks and par-bake them briefly so they behave like pasta sheets.
• The mix of spicy Italian sausage and ground beef is what gives the sauce its complexity — don't substitute one for the other if you can help it.
• Let the lasagna rest 15 minutes after baking so the layers set and slice cleanly instead of sliding apart.

Frequently Asked Questions

How do I keep zucchini lasagna from being watery?

Salt and drain the zucchini slices first, and don't skip the brief par-bake. These two steps remove most of the moisture before assembly.

Can I make it ahead?

Yes — assemble up to a day ahead and refrigerate, then bake. You can also bake, cool, and freeze it in portions for up to 3 months.

Is zucchini lasagna Paleo?

Yes, this version is. It skips both pasta and cheese, leaning on the meat sauce and vegetables for richness. Omit the red wine for strict compliance.

Can I add cheese?

If you tolerate dairy, a little mozzarella or ricotta between the layers is delicious. The recipe is designed to be rich and satisfying without it.

Recipe Card

Stav Kogan

ZUCCHINI LASAGNA

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 large zucchini
• 1 lb spicy Italian sausage
• 1 lb ground beef
• 1 onion, diced
• 1 small green bell pepper, diced
• 1 (16-ounce) can tomato sauce
• 1 cup tomato paste
• ¼ cup red wine (optional; omit if strict Paleo)
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1 lb fresh mushrooms, sliced
• Use a vegetable peeler to cut the zucchini lengthwise into small, thin sheets that resemble lasagna.
• To assemble the lasagna, start by spreading half the meat sauce into the bottom of an 8-by-12-inch baking dish. Layer half the zucchini slices over the meat sauce. Add the Italian sausage and all the mushrooms. Continue layering the lasagna by adding the remaining meat sauce and zucchini sheets.

Method

 

1. Preheat the oven to 325°F.
2. In a large skillet over medium heat, cook the Italian sausage for 5 to 7 minutes per side, until browned.
3. Remove from the skillet, and set aside.
4. Add the ground beef to the skillet, and cook for 5 minutes, using a wooden spoon to break up the beef.
5. Add the onion and bell pepper, and continue cooking until the beef is no longer pink, about another 5 minutes.
6. Stir in the tomato sauce, tomato paste, wine (if using), basil, parsley, and oregano, and season with salt and pepper.
7. Once the sauce begins to boil, reduce the heat and simmer for 20 minutes, stirring frequently.
8. Remove from the heat.
9. Cover with foil, and bake the lasagna for 45 minutes. Carefully remove the foil, raise the oven temperature to 375°F, and bake for an additional 10 to 15 minutes.
10. Remove from the oven and allow to rest for 5 minutes before slicing.
11. Serve warm.

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