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.

*Dairy-free options:

Creamy Walnut “Cheese” Sauce

Thick Tofu Cheesy Sauce

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.

Did you get your copy of Resolution Recipes for healthy New Year’s goals?

Or

The Holiday Healthbook

Holiday Healthbook
 

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{ 122 comments… read them below or add one }

Jessie January 14, 2013 at 5:11 AM

Tried this last night and loved it!

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kim January 18, 2013 at 5:12 PM

i used thinly sliced butternut squash

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Lori January 20, 2013 at 8:24 AM

Sounds delicious!!

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jaime January 22, 2013 at 5:37 PM

you can also cut the zucchini and yellow squash into pasta-like ribbons, and layer them like lasagna noodles. =D it’s awesome

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Barbie Holtzman October 8, 2013 at 6:57 PM

Yes, that’s how I do it. You can do that with eggplant too. Use a grater with a slicer side.

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Angyp173 January 24, 2013 at 7:37 PM

My husband and I both loved this dish! I used mozzarella and Parmesan cheese as i am not a fan of goat cheese. Also, I love jennie-o’s Italian turkey. (Already has the italian seasoning in it) Thanks for this deliciously healthy alternative to lasagna!

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Coreena January 27, 2013 at 6:40 PM

Wow, I made this tonight and it was absolutely delicious! This will definitely be one of those recipies I make again and again.

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Debie January 30, 2013 at 8:34 AM

I used steamed cabbage leaves…..next time I’ll cut out the middle rib of the leaf. But this was delicious!

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Lori April 26, 2013 at 2:51 PM

Creative! I love that idea!

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Marian February 1, 2013 at 9:42 PM

I make a similar dish, but instead of the zucchini, I use spaghetti squash that I have baked in the microwave then removed from the skin.

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Theresa February 2, 2013 at 2:16 PM

Hello Lori,
Thank you for your inspired recipes! I made this tonight for my family and it was fantastic! They all loved it:) I didn’t find the turkey so I used organic chicken mince and also topped with a little organic buffalo mozzarella. It was sensational! Thank you sooo much xxx

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Carmen February 4, 2013 at 1:50 PM

I made this last night. Even my “weird food” hating, vege hating 15 yr old son ate it!! Instead of broccoli, I chopped up spinach in the yoghurt mix and used lean lamb mince with mushrooms. Will be making this again!

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Lori October 26, 2013 at 7:43 AM

That’s FANTASTIC!! I’m so glad you and your family enjoyed! And love the added variations! Lamb is delicious!

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Louie February 9, 2013 at 9:06 AM

Please be cautious when labeling any food group or recipe Paleo. Mislabeling leads people who are really struggling to find Paleo foods/”recipes” in the wrong direction. While I think this recipe is healthy in most aspects it’s not truly Paleo. Tomatoes and tomato based products are not Paleo: neither is any cheese or yogurt (though it has become extremely popular, Greek yogurt is not Paleo).

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Tessa Holshouser February 24, 2013 at 5:56 AM

I absolutely loved this! Will be making again. Even my meat and potato boyfriend enjoyed it, although I may use more meat next time if I make it for him. Thanks!

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Mabel February 27, 2013 at 7:46 PM

So good! Tried this tonight. It was a bit scary because I had a major fail and accidentally left some produce out to go bad. I wound up using eggplant instead of zucchini or squash and baby bella mushrooms instead of broccoli. AMAZING! I’d eat pasta 7 days a week if I could, so this alternative makes my belly (and thighs) very happy.

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Jess March 8, 2013 at 7:22 AM

We made this last night but used soy crumbles instead of the meat. My whole family liked it so much that we had no leftovers between two kids and two adults. I also accidentally used diced tomatoes low sodium for chili which added a bit of a kick, but the whole thing was ultra yummy. I was afraid it would be too watery with all the veggies but not an issue at all. Thanks for sharing it!

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Barrie March 14, 2013 at 9:17 AM

I have this in the crockpot right now. I used a mandolin and cut the zucchini to look like noodles. Had a half a jar of sauce in the fridge and no tomato paste so I used the sauce in the….sauce. LoL. And then I sprinkled in some mushrooms in the layers cause I had them to use up. I’m excited to try it! We’re very new to paleo!

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Lori April 26, 2013 at 2:48 PM

That sounds AWESOME! Yum! I bet it’s a tad different in the crock-pot! Curious to know how it came out! Sounds wonderful.

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Kristy March 20, 2013 at 8:51 AM

I too used tempeh in place of the ground turkey and added some fresh buffalo mozzarella. It was astounding and my fiance could not stop raving about it. He had seconds (and he’s a meat eater trying to reform)! Both of us felt great afterward. We are excited for leftovers tonight–and for trying it with spring veggies. Thank you, Lori!

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Brittany March 28, 2013 at 11:17 AM

We made this last night and really enjoyed it, but it came out very watery! Most of it drained off when it was served – and we still ate it and had yummy leftovers for lunch today – but any suggestions on how to avoid that?

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Lori April 26, 2013 at 2:46 PM

Maybe add in some coconut flour to the sauce…? Other than that you could try salting some of the veggies, letting them sit for maybe 10 minutes, rinse, then use. This will draw a lot of the liquid from the veggies then when you cook this, there won’t be so much liquid.

Just a thought..?

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Sarah May 22, 2013 at 8:07 PM

I try to let the zucchini dry out a little before making it which helps the dish to not be so watery. Zucchini holds a lot of water and when it cooks the water comes out in the dish as the vegetables shrink, so drying them out helps me. I usually just cut them up and let them air out for an hour or so before layering the ingredients. You could cut them up first and then focus on the other preparation steps so that it doesn’t take a ton of extra time. You could also “pre-cook” for a short while them to cut down on the water that would be in your lasagna by placing them on a pan and putting them in the oven for about 5-10 minutes before layering your lasagna. Hope that helps!

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Jenn March 30, 2013 at 6:29 AM

I am excited to make this tonight! Thanks for the recipe!

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Naomi April 4, 2013 at 11:07 AM

Just made this but used kale instead of broccoli. Crossing fingers!

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Lori April 26, 2013 at 2:43 PM

Really, you can’t go wrong with any veggie in this! Hope it turned out good!

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cathy April 17, 2013 at 7:32 AM

What is serving size? Does this recipe freeze well? Can’t wait to try it.

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Stephanie April 25, 2013 at 6:32 AM

How many servings does it make

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Kelley May 5, 2013 at 2:46 PM

I love this !. I didn’t have squash or broccoli, so I used spaghetti squash and asparagus with mozzarella & parm cheese….. delish. My husband was skeptical, but when it came out it was a hit ! I will definitely make again.

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Holly May 6, 2013 at 7:51 AM

I’ve already made this 3 times! It really is a good recipe and will be my go-to lasagna recipe from now on. I don’t even miss the pasta.

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Mary May 14, 2013 at 6:22 PM

What is lasagna without the pasta? Quite awesome, actually. I did mozzarella & goat cheese on top, and had no turkey BUT I did thankfully have pastured ground beef on hand from the farmers market and used that. I baked it with aluminum foil on top for the first 45 minutes, then an additional 10 uncovered to let the cheese brown. I just finished mine, and I’m waiting for my husband to get home so he can rave about it too. :) Thank you for an awesome recipe!

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Ann June 3, 2013 at 1:04 PM

My husband declared this one of the tastiest dishes I’ve ever made. Ever. I combated the issue of too much liquid by first setting up a “crust” of panko and parm (yeah, I know, I added some carbs). I used ground turkey and an italian cheese mixture instead of goat cheese. I actually thought it came out too dry. Next time I will add some creme fraiche or ricotta. And there will definitely be a next time! Thanks!

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Sonia June 11, 2013 at 11:08 AM

I don’t follow a paleo diet, but I’ve been starting to make more an more paleo recipes since there is no dependence on pasta and rice. I made this recipe this week and loved it, The only change I made was less zucchini, just because I don’t love zucchini. Since I cut back on the zucchini, I added about a half a head of cabbage.

I will be making this again. Thank you.

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Janet June 11, 2013 at 1:57 PM

In the process of making this dish. Should there be a foil cover at all? Some of the time?

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Kristy June 18, 2013 at 5:35 PM

I’m making this recipe tonight! I just put it in the oven for when my husband gets home from work. He gets home late. It’s a little rainy here in PA tonight so I thought this would be the perfect dinner with a side salad. He is diabetic so we cut out all pasta. We haven’t missed it, especially when you come across a recipe like this! Thanks so much! Oh and the yogurt sauce..soooo good!

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Mary July 1, 2013 at 9:34 PM

I made this for dinner tonight and it was excellent. I used ground beef and omitted the goat cheese. I used 1 heaping Tbs dried oregano and a frozen pesto cube (ice cube tray sized). It was excellent- my husband really liked it and he’s not even a big fan of zucchini.

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Jelena July 13, 2013 at 2:30 PM

OMG, this was incredible! I stumbled upon this one on Pinterest and since I review delicious looking recipes from Pinterest, I just had to share this one too! I gave it rave reviews and even prepared it for when my mother-in-law came for dinner. It was a total success! Absolutely fantastic recipe.

You can read the review here: http://www.2girlsandapin.com/2-girls-and-a-pin-tested-paleo-lasagna/

Thank you SO much for such a great recipe!

Take care,

J
Jelena´s last blog post ..Smoky Bacon Salmon with Corn and Mushroom Succotash

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Sherry in Union, KY July 23, 2013 at 3:06 PM

I really enjoyed this but for the goat cheese. Thanks for the recipe!

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Julene July 30, 2013 at 9:28 AM

So good! Thank you for the recipe! :) It was a little watery, so the next time I’ll shred the zucchini and squeeze out the excess juice in a towel before I layer. :) Delicious flavors!

https://www.etsy.com/shop/GypsyPlunder?ref=si_shop

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Lori August 5, 2013 at 5:09 PM

That was soooooo yummy! I am dairy free so had to improvise with the yogurt and goat cheese. So I used Daiya motzerella shreds and mixed an egg with the broccoli and used hummus (Iknow chickpeas arent 100% paleo, but I used what i had! :-) ) Fantastic!! Even the kiddos liked it! Thanks for the recipe!

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Kim August 8, 2013 at 9:48 AM

Made this a few weeks ago and it was the best lasagna I’ve ever had. I made a bunch of changes, but the basic recipe was the same. I used mushrooms instead of broccoli, added some italian sausage and used venison instead of turkey, left out the italian seasoning and used 2 cups mozzarella instead of goat cheese (it’s really expensive around here). Both my kids and my husband loved it too! Thanks for such a great recipe!

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Lori August 25, 2013 at 7:47 AM

Sounds incredible!! I love your variation. I will have to try that one out!

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Sarah a August 14, 2013 at 2:59 PM

I just want everyone to know to cook the meat before you add all the other stuff. After cooking the meat make sure you drain it first !!!! I think this is why everyone is saying theirs might be too watery. Not everyone knows to do this. I know I didn’t

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Haley August 26, 2013 at 7:06 PM

How would it be with regular yogurt instead of Greek? I made some homemade a number of days ago and need to finish it up before it goes bad.

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Suzanne Langton September 12, 2013 at 6:50 AM

You can also use eggplant slices in between and it will keep the lasagna look and layer to it..

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Jessie September 17, 2013 at 7:25 AM

We have a version of this that uses thin length-wise slices of sweet potatoes in place of noodles… all good!

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Darlene Pfister September 18, 2013 at 4:59 PM

Loved this! Always looking for ways to get more veggies, less grains in, and this delivered in a big way. The yogurt and goat cheese delicious….topped it all with Parmesan as its what I had. Thank you SO much, a keeper!

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Robin September 26, 2013 at 10:16 AM

Do you know the nutritional breakdown for this recipe? I’m interested in calories, carbs, fiber. Thanks!

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Kaila October 1, 2013 at 6:02 PM

This is so good. One of the best recipes I’ve ever tried. It’s a new staple in my recipe box.

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Alicia November 27, 2013 at 8:05 AM

While this sounds yummy it is neither NO CARB or PALEO….

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