This Low-Carb Paleo Zucchini Lasagna swaps traditional pasta for zucchini and layers in cashew “cheese” for a deliciously dairy-free twist on a comfort food classic!
My godparents own a couple of restaurants called Mama Mia’s. It’s one of those Italian-American joints known for their buttery garlic bread, showstopping pizza, and cheesy lasagna. I live dangerously close to the place and have to resist the urge to order absurd amounts of greasy food from there. Because outside of pizza, they make some of the best lasagna ever. And who doesn’t love lasagna? It’s one of those classic comfort dishes that never goes out of style. Layers of hearty sauce, creamy cheese, and tender noodles create a meal that feels like a warm hug. It’s the ultimate comfort food.
But let’s be honest—lasagna is a carb-heavy, dairy-laden cheese feast that sometimes leaves you feeling more stuffed than satisfied. So, can I tempt you with an alternative? This low-carb zucchini lasagna takes some of the best parts of lasagna (hello, layers!) and gives them a Paleo-friendly makeover. While I can’t say it’s this recipe that staves off my cravings for Mama Mia’s, this recipe is delicious in its own right.
This recipe is completely dairy-free, thanks to a creamy cashew-based “cheese” layer that’s surprisingly satisfying. Then there’s the thinly sliced zucchini, a nutritious step-in for pasta that complements the seasoned beef and pork filling. Add in a rich, homemade tomato sauce, and you got yourself a restaurant-worthy dish! If recipes could sing, this one hits all the right notes.
Plus, it’s perfect for meal prepping for busy weeknights. But I’ve also served this up to my Paleo and dairy-free friends when I’m in the mood for a dinner party. I guess you could say that it’s an any-day-of-the-week sort of recipe, so make it whenever and for whomever!
Is This Low-Carb Paleo Zucchini Lasagna Healthy?
This lasagna delivers flavor without the carbs or dairy. Zucchini “noodles” replace pasta, offering a lower-carb, naturally gluten-free substitute that contains fiber, vitamins, and antioxidants. The ground beef and pork add high-quality protein to create a filling and satisfying slice.
Of course, the real star here is the cashew-based “cheese.” It does a decent job of mimicking the creamy texture of ricotta. What’s more, you get healthy fats, magnesium, and a boost of plant-based protein. Want to make it leaner? No worries! Just use ground turkey or chicken instead of beef and pork.
Perfect Zucchini Noodles
Zucchini noodles are quite literally the heart of this lasagna, but I’d be lying if I didn’t say they’re tricky to work with if not prepped properly. Zucchinis are a watery vegetable, so it’s important to remove as much moisture as possible before layering. Also, baking the zucchini slices ahead of time and pressing them with paper towels ensures the final dish isn’t soggy.
Here’s another tip—use a mandoline for evenly sliced noodles. A mandoline guarantees uniform layers, which you need for the “noodles” to cook consistently. And don’t skip the salting step! The salt helps draw out moisture. Follow these tips, and you’ll end up with a lasagna that holds together beautifully!
How to Make ahead and store
This lasagna is perfect for meal prep! Assemble it and store the lasagna covered in your fridge for 24 hours before baking. Once baked, leftovers can be stored in an airtight container for up to 4 days. For longer storage, freeze individual portions for up to 3 months. Just thaw overnight in the fridge and reheat in the oven.
Serving Suggestions
Between all the cashews and meat, this low-carb Paleo zucchini lasagna is a meal in itself. However, it wouldn’t hurt to serve some lighter sides. I like it with something simple like Sautéed Arugula, which has more of a peppery kick compared to Sautéed Spinach. And Oven-Roasted Vegetables are never a bad idea.
If you’re okay with dairy, try pairing it with a fresh Caprese Salad—the combination of tomatoes, fresh basil, and balsamic adds a bright, summery flavor. A Vegan Caesar Salad is also delicious, especially with Homemade Croutons!
Recipe
Ingredients
For the zucchini noodles:
- 5 large zucchinis
- 1 tablespoon sea salt
For the meat:
- 1/2 pound butcher box ground grass-fed pork
- 1/2 pound butcher box ground grass-fed beef
- 1 cup onion diced
- 1 tablespoon fresh garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1/4 teaspoon sea salt
For the "cheese":
- 2 cups raw cashews soaked in water overnight (280g)
- 2 tablespoons fresh lemon juice
- 1 1/4 teaspoons sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper
- 6 tablespoons water
Other:
- 3/4 cup tomato sauce
- 3/4 cup crushed tomatoes
- 1/2 cup fresh parsley minced, plus additional for garnish
Spice blend:
- 1/2 tablespoon fresh garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon fennel seed
- 1/4 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon minced onion
Instructions
- Preheat the oven to 350 degrees Fahrenheit and rub a 9×13-inch baking dish with olive oil.
- Using a mandoline, slice the zucchini into thin slices, about 1/8-inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with the 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 pound of ground pork).
- While the zoodles cook, heat a large pan on medium-high heat. Add the seasoned ground pork, beef, diced onion, and garlic. Cook until the onion is soft and the meat is almost totally browned, about 7-10 minutes. Add 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 is out of the oven, turn the temperature up to 375 Fahrenheit. Then, transfer the zucchini 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!
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