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It’s a two thumbs-up recipe! Not only for being gluten-free, but also for allowing you to keep your blood sugar in check. By replacing lasagna noodles with thin layers of sliced zucchini, the carbs stay low, but the flavor is still full and yummy! Trust me, you won't miss the pasta!


Recipe: Paleo Lasagna


Course: Lunch, Dinner. 

Servings: 6 servings 

Cooking Time: 45 minutes

Preparation Time: 30 minutes

Total Time: 75 minutes 





- Coconut oil

- Salt, pepper and chives ( or a seasoning of your choice)

-  1lb ground organic turkey (or your fave meat, if you’re vegan, you can replace the meat by mushroom)

- 2 medium zucchini, sliced 1/8" thick

- 1/2 chopped onion

- 2 chopped tomatoes

- 1 chopped green pepper

- 1lb fat free cottage cheese (or ricota) 

- 8oz vegan cheese shreds (or your fave shredded cheese)




1- Preheat the oven to 375 degrees F. Coat a baking sheet with coconut oil.

2- In a medium sauce pan brown the onion with coconut oil, add the meat, green pepper, tomatoes and season with salt, pepper and chives. Simmer on low for at least 20 minutes, covered. Do not add extra water, the sauce should be thick.

3- Meanwhile, slice zucchini into thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

4- Grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture. 

5- Assembly: Place 5 or 6 zucchini slices, slightly overlapping, in bottom of a 8 x 8 inch baking dish. Top with 1 cup of sauce. Dot com 1/4 Cup of the cottage and the shredded cheese. Repeat the layers, alternating the direction of Zucchini. Top with the remaining Zucchini and the remaining cottage. Top with the shredded cheese.

6- Bake for 45 minutes, until the lasagna is bubbling and the top is brown.

7- Let stand for 10 minutes before serving.

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