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
 

Pssst! Pass it on...
Facebook Twitter Gmail Pinterest Delicious Stumbleupon Tumblr Digg

Hi everyone, I'm and this is my blog What Runs Lori.

Like it? Love it? Want some more of it? Subscribe now! You can also find me on Facebook and Twitter!

{ 95 comments… read them below or add one }

Jessie January 14, 2013 at 5:11 AM

Tried this last night and loved it!

Reply

kim January 18, 2013 at 5:12 PM

i used thinly sliced butternut squash

Reply

Lori January 20, 2013 at 8:24 AM

Sounds delicious!!

Reply

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

Reply

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!

Reply

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.

Reply

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!

Reply

Lori April 26, 2013 at 2:51 PM

Creative! I love that idea!

Reply

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.

Reply

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

Reply

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!

Reply

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.

Reply

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!

Reply

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!

Reply

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.

Reply

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!

Reply

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?

Reply

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..?

Reply

Jenn March 30, 2013 at 6:29 AM

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

Reply

Naomi April 4, 2013 at 11:07 AM

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

Reply

Lori April 26, 2013 at 2:43 PM

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

Reply

cathy April 17, 2013 at 7:32 AM

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

Reply

Stephanie April 25, 2013 at 6:32 AM

How many servings does it make

Reply

Cancel reply

Leave a Comment

CommentLuv badge

{ 13 trackbacks }

  • What Runs Lori: Exploring Self, Food + Exercise — Healthful Pursuit
  • What I’m eating: “Paleo” Veggie Lasagna | Simon Says: Live!
  • Zucchini Lasagna « Don't Eat Crap
  • The reason for neon is Deon « Live Strange
  • » Blog Archive » Paleo Lasagna CrossFit Gym in Walnut Creek - CrossFit Sweat Shop
  • What’s cooking today | Owlhaven
  • Shuga’ Mommas: Paleasagna? | the graduate wife
  • Paleasagna » Caitlin Metzger
  • No-Pasta Lasagna « Laughing Lantern
  • Lo-Carb, No Noodle Lasagna. Paleo Diet www.thepinningmama.com | The Pinning Mama
  • My weekly obsession |
  • Zucchini lasagna | getwhole
  • As Promised: A Recipe. | Fit to Frolick

Previous post:

Next post: