Paleo Zucchini Lasagna

Paleo Zucchini Lasagna
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 18.4 g
  • Cholesterol: 90.0 mg
  • Sodium: 391.6 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 19.9 g

View full nutritional breakdown of Paleo Zucchini Lasagna calories by ingredient
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(Sauce adapted from
Lasagna adapted from
(Sauce adapted from
Lasagna adapted from

Number of Servings: 16


    1 28oz can whole peeled tomatoes (San Marzano, if possible)
    5 tablespoons butter
    1/2 medium white onion, peeled and cut into quarters
    2 fresh basil leaves
    2 large cloves fresh garlic, peeled and roughly chopped
    1/2 teaspoon cayenne pepper
    1 bay leaf

    4-5 medium zucchini, at least 8" long if cutting lengthwise

    1 lb. hamburger
    1 cup button mushrooms, sliced
    1 1/2 cups Italian cheese blend, (mozzarella, asiago, parmesan, etc) (optional if you are doing strict paleo)

    2 eggs


1. Pre-heat oven to 350.

2. Put the sauce ingredients (tomatoes [juice and all], onion, butter, basil, garlic, and cayenne) in a deep pot (it fits well in a 3-quart) over medium heat. Bring the sauce to a boil then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a spoon. Remove bay leaf. Remove pan from heat and let stand to cool slightly.

3. With a vegetable peeler or mandoline, cut the zucchini into very thin slices (lengthwise or into coins, whichever you prefer). Place in a colander and sprinkle lightly with salt, let stand to drain.

4. Cook the hamburger and mushrooms together until the meat is browned and mushrooms have lost some of their water. Drain and set aside.

5. Using an immersion blender, blend the sauce ingredients together in the pot until smooth. Beat 2 eggs together well in a separate bowl. Take 1 cup of the sauce and slowly add to the eggs, still beating rapidly. When the full cup of sauce is incorporated, take the tempered eggs & sauce and return to the pot of sauce, stirring constantly.

6. Lightly butter the bottom and sides of an 8x8 glass baking dish. Line bottom of dish with zucchini slices. Top with meat & mushroom mix, sprinkle with a handful of cheese, and spoon tomato sauce over the top. Repeat layering with zucchini, meat/mushrooms, cheese, and sauce. Top with zucchini again, then cheese, then the last of your tomato sauce.

7. Bake for 30 minutes, let sit 10 minutes before serving.

Serving Size: Makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SOLCITA.

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