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Paleo Zucchini Lasagna

A hearty and healthy lasagna alternative using zucchini instead of traditional pasta, perfect for Paleo and Whole30 diets.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Paleo
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium zucchini Thinly sliced
  • 1 lb ground sausage Ensure it's free from fillers or added sugars
  • 2 cups tomato sauce Use low-sugar varieties
  • 1 cup cashew cheese Dairy-free alternative
Herbs and Seasonings
  • 1 tbsp fresh basil Chopped
  • 1 tbsp fresh oregano Chopped
  • 1 tsp salt For salting zucchini slices
  • 1 tsp black pepper To taste

Method
 

Preparation
  1. Thinly slice the zucchini using a mandoline slicer or a sharp knife.
  2. Lay the slices out on a towel and sprinkle with salt. Let sit for a few minutes, then pat dry.
Cooking
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, brown the sausage over medium heat until fully cooked.
  3. In a baking dish, layer the ingredients starting with a layer of zucchini, followed by sausage, tomato sauce, and cashew cheese. Repeat until all ingredients are used.
  4. Top with additional herbs if desired.
  5. Bake for about 45 minutes until the top is golden and bubbly.
Serving
  1. Allow to cool slightly before slicing and serving.

Notes

Ensure to salt and pat dry the zucchini well to avoid a watery lasagna. Experiment with different meats or sauces according to your preference.