Zucchini Lasagna

My friend and I were chatting the other day, and she mentioned she was going to give the Paleo diet a 4 week run. While I’m really not one for dieting, I do appreciate cutting certain things out of my diet temporarily to see if it is beneficial to me. Back in 2008 I was diagnosed with some seriously gnarly heart burn, and spent time cutting most things out of my diet for the better part of the year: meat, dairy, spicy food, alcohol, soy, the list goes on. While I have introduced all of these things back in, I have seen the benefit of moderation in all also. The one thing I have never truly given a break to is my love of starchy goodness, particularly bread, pasta & white potatoes. And so I have agreed, from this past Thursday until Thanksgiving, I’ll give Paleo a go, since these sorts of things are most successful with a partner in crime! My first baby step here, is a no-noodle lasagna. Although I did add a bit of cheese! Truly, a little bit in moderation isn’t so bad, right?

paleo zucchini lasagna

Zucchini Lasagna
adapted from awesome paleo recipes


1 lb ground beef or ground turkey
1 green bell pepper, diced
1 yellow onion, diced
4 cloves garlic, minced
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper
3-4 small zucchini, sliced thinly
1 lb cremini mushrooms, sliced
28 oz can crushed tomatoes
1/4 cup shredded Parmesan cheese (optional)
1 cup mozzarella cheese (optional)
Kosher salt and freshly ground pepper, to taste
1 tablespoon olive oil or other cooking fat

Preheat oven to 350 degrees. Heat a pot over a medium heat and cook the onion and bell pepper in a tablespoon of oil sauté for 5 minutes. Add the garlic and cook for an additional minute. Add the ground beef or turkey and cook until browned. Season the mixture to taste with salt and pepper and add the dried oregano and crushed red pepper. Stir in the crushed tomatoes, bring to a boil and then remove from heat. Place a thin layer of the sauce in a baking dish. Layer the zucchini over the sauce and then the mushrooms (then mozzarella, if using). Repeat alternating layers of sauce, zucchini and mushrooms. Finish with a layer of mozzarella and parmesan (if using). Cover with foil. Place in the oven to bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.


  1. bec {daisy and the fox} said:

    mmmm this looks really yummy :)
    what a lovely light alternative!
    wonderful photo too by the way! :)

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: