Just because I don’t eat pasta, which I have never really liked, doesn’t mean I don’t want some gooey, warm, comforting lasagna. I grew up disliking pasta, but loving lasagna. I could live on the sauce, rich and tomatoey.
One great thing about lasagna is that you can direct the outcome. But having a good base for a recipe can really makes your creation great.
When I stumbled upon this recipe for no-carb, no-pasta lasagna, I knew this base was exactly what I wanted for dinner. I gathered the ingredients and set out on a no-pasta lasagna journey to give this recipe a little Lori touch.
Not only is this Paleasagna absolutely delicious and comforting, it’s loaded with veggies and low on refined grains (or carbs). I added raw goat cheese to the top of mine (hello, look at the melty goodness!) but you can definitely skip this step. There is dairy in this recipe but if you’re looking for a dairy-free option, simply make your own cashew “cheese” sauce! Another healthy alternative that would be outrageously divine.
And on a completely side note, make this walnut “cheese” sauce! It’s soooooooooooo good.
- 1 white onion, diced
- 1 pound of extra lean turkey, or ground sirloin
- 1 15oz can diced tomatoes, low sodium
- 3 tbsp tomato paste
- 3 tbsp Italian spice blend
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, crushed
- 1 pound of zucchini and/or yellow squash, cut into medallion rounds
- 1/2 cup raw goat cheese, shredded
- 2 cups Greek yogurt
- 1 head broccoli, roughly chopped
- 1 egg
In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
You can use any ingredients with this dish, as no matter what veggies you put in place, it’ll be good. Thinly sliced eggplant would be delicious. I will need to make this again with a new mix of veggies.
What is your favorite comfort dish?
Pasta or no pasta? I’m just not, and never have been, a fan. I could live on just the sauce any day.