Kick-Start Your Paleo Diet, Boost Your Energy, & Lose Weight

Paleo “Lasagna” Recipe

Louise | June 11
Paleo “Lasagna” Recipe #paleo

Enjoy a complete all-in-one meal featuring nutrient-rich vegetables dressed with meaty protein. Your entire family will love this healthy high-fiber twist on an old favorite.

Not Your Average Veggie Lasagna

If you’re new to the game, I should warn you – just because something is vegetarian doesn’t mean it’s paleo. The term “vegetarian” does not always equal healthy either.

A quick survey of vegetable lasagna recipes out there confirmed my suspicions. I was going to have to do a major overhaul to make my lasagna closer to caveman standards.

Why? Because your typical ingredient list for veggie lasagna includes noodles, vegetable oil, and the entire cheese section of your grocery store. I’m only slightly exaggerating.

Thankfully, I am completely confident this paleo lasagna blows your standard veggie lasagna out of the water in the health department.

To get it in line with paleo standards, I called in zucchini and eggplant to replace the noodles, used diced tomatoes and gluten-free tamari sauce instead of store-bought pasta sauce (sugar bomb), and traded in cheese for lots of healthy vegetables and ground beef.

Changing it Up

There are plenty of opportunities to customize this dish to your preferences. Some ingredients that spring to mind include chicken, ground turkey, artichokes, bell peppers, carrots, and butternut squash.

Whatever customization you decide to do, make sure you salt and dry the zucchini and eggplant. Failure to do so will make your end product waterlogged.

Paleo “Lasagna” Recipe #paleo

Paleo “Lasagna” Recipe

Paleo “Lasagna”

  • Author: Louise Hendon
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 9 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Italian


  • 2 medium eggplants (1000 g)
  • 3 zucchinis (360 g)
  • 1 medium onion, peeled and diced (110 g)
  • 2 Tablespoons of olive oil (30 ml)
  • 2 cloves of garlic, peeled and finely diced (6 g)
  • 34 white button mushrooms, finely diced (340 g)
  • 1 lb of ground beef (450 g)
  • 1 can of diced tomatoes (400 g)
  • 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
  • 1 Tablespoon of sesame seeds (14 g)
  • 4 cups of spinach (120 g)
  • Sea salt
  • Pepper, to taste
  • Basil leaves, for garnish (optional)


  1. Cut the eggplant and zucchini along their length into long thin strips 1/4 -inch thick. Generously sprinkle sea salt over the strips and place on cooling racks placed on trays. Let sit for 1 hour, turning the pieces over every 20 min. After an hour, firmly pat each piece dry.
  2. While that is drying, heat the olive oil in a large pan and fry the onions and garlic until softened. Add the diced mushrooms and ground beef, cooking until the beef has browned and all moisture released from the mushrooms has evaporated. Add the can of diced tomatoes, spinach, and tamari to the pan, cooking until all the liquid has evaporated from the mixture. Season the mixture with salt and freshly ground black pepper.
  3. Preheat oven to 400 F (200 C).  In a baking dish, layer the eggplant slices, zucchini slices, and beef mixture in alternating layers. Add sesame seeds over the dish and bake in the oven covered with foil for 20 minutes. Remove the foil and return to the oven for an additional 5-10 minutes.
  4. Serve garnished with torn basil leaves.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 229
  • Sugar: 6 g
  • Fat: 15 g
  • Carbohydrates: 13 g
  • Fiber: 6 g
  • Protein: 12 g