6-ingredient Paleo Zucchini Lasagna (dairy-free + no noodles)

paleo zucchini lasagna

5 from 2 reviews

A delicious and healthy Paleo Zucchini Lasagna made with just 6 ingredients. This recipe is also Whole30-friendly and it is gluten-free and dairy-free.


  • 1 tablespoon avocado oil
  • 1 small onion, chopped
  • 1 lb grass-fed beef (or any ground meat you’d like!)
  • 1 24-ounce jar of organic tomato sauce
  • 3 large organic zucchini
  • Non-dairy cheese (something like a mock ricotta or mozzarella)
  • Topping: organic basil, nutritional yeast, anything!


  1. Preheat oven to 375 degrees and take out your 9×13 baking dish
  2. Heat a large skillet with oil and cook the onion over medium heat for 5 minutes
  3. Add in the beef and break it up with a wooden spoon so the beef cooks evenly (about 5 minutes)
  4. While beef cooks, slice the zucchini into long pieces, long ways (can use a mandolin but I used a knife) then sprinkle sea salt on the zucchini and let it sit for a few minutes and press paper towel into it to help drain the excess water
  5. Once the beef is cooked, remove from heat then gently drain the excess oil then add in the jar of sauce to the skillet and mix well
  6. Pour a little bit of the beef/sauce mixture to the bottom of the baking dish
  7. Then add a layer of zucchini, sprinkle the non-dairy cheese on top of zucchini then add more sauce. Repeat a couple of times until zucchini is used (make sure the top of the lasagna is sauce!)
  8. Add to oven and bake uncovered for about 40 minutes
  9. Top with any desired basil, nutritional yeast, slice and enjoy!


*Store leftovers in the fridge for 5 days (I don’t recommend freezing)