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Low Carb Paleo Zucchini Lasagna - You will never know this family-pleasing lasagna is gluten/grain/dairy free, low carb and whole30 compliant! Not even the pickiest eaters will miss the cheese and pasta! | #Foodfaithfitness | #Paleo #whole30 #lowcarb #lasagna #glutenfree

Low Carb Paleo Zucchini Lasagna

You will never know this no noodle lasagna is gluten/grain/dairy free, low carb and whole30 compliant! You won't even miss the cheese and noodles!
Course Main Course
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 People
Calories 367kcal
Author FoodFaithFitness


For the zucchini noodles:

  • 5 Large zucchinis, *
  • 1 Tbsp Sea salt

For the meat:

For the "cheese" ***

  • 2 Cups Raw cashews, soaked in water overnight (280g)
  • 2 Tbsp Fresh lemon juice
  • 1 1/4 tsp Sea salt
  • 1 tsp Onion powder
  • 1/2 tsp Garlic powder
  • Pepper
  • 6 Tbsp Water


  • 3/4 Cup Tomato sauce
  • 3/4 Cup Crushed tomaotes
  • 1/2 Cup Fresh parsley, minced + additional for garnish

Spice Blend


  • Preheat the oven to 350 degrees and rub a 9x13 inch baking dish with olive oil.
  • Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
  • Bake them for 15-25 minutes, until just lightly beginning to brown, to get all the moisture out.
  • Mix all the spice blend ingredients together and then mix HALF of it with the pork (the spice blend makes enough for 1 lb of ground pork)
  • While the zoodles cook, heat a large pan on medium/high heat. Add in the seasoned ground sausage, beef, diced onion, and garlic. Cook until the onion is soft and the meat is almost totally browned, about 7-10 minutes.  Add in the Italian seasoning, oregano, salt and a pinch of pepper and cook until golden. Set aside.
  • 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,
  • Finally, mix the tomato sauce and crushed tomatoes in a medium bowl.
  • Once the zucchini are out of the oven, turn the temperature to 375.  Then, transfer them 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:

  • 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.
  • Repeat the same layers.
  • 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.
  • Garnish with extra parsley and DEVOUR!


* You only NEED 4 zucchinis for the recipe, but I always like to use 5 so that I have some extra if some zucchinis break or stick to the pan.
**This is also good with all ground beef (sausage is best though.) If you go this route, double the Italian seasoning.
***If you eat dairy use 15oz of light ricotta cheese mixed with 1 egg a pinch of salt and pepper instead of the cashew ricotta.  You can also 8oz of Mozzarella cheese as well to make this a more traditional lasagna. Just divide it into 2 (like all the other layers) sprinkling the Mozzarella on top of the Ricotta layers.
This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer.
I got the spice blend recipe from HERE.


Calories: 367kcal | Carbohydrates: 16.7g | Protein: 19.4g | Fat: 25.1g | Saturated Fat: 9.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.7g | Cholesterol: 38.6mg | Sodium: 1793mg | Potassium: 563mg | Fiber: 4.2g | Sugar: 6.4g | Vitamin A: 1450IU | Vitamin C: 14.4mg | Calcium: 37mg | Iron: 1.8mg