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Awesome Paleo Lasagna Recipe

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Have any unusual holiday food traditions at your house? Ours is lasagna on Christmas Eve. My boys can’t wait to come home to it again this year. Here’s the challenge: pasta’s not paleo…

Ut-oh.

whole30 compliant recipe markThis upcoming holiday season will be my first since going paleo.

My beautiful boys are looking forward to sitting down to their once-a-year Hallmark moment beside the yuletide fire with mom serving their favorite homemade holiday dish (we’re part Italian) of my full-on pasta and cheese lasagna.

My boys know I’d do absolutely anything for them. But in this case, I’m feeding them the paleo version.

They’re 20 years old, for crying out loud. They can man-up and eat my caveman cooking this time for goodness sake.

And you know what? They’re going to absolutely love it !!! 

Here’s why…

I invested some time coming up with this 100% paleo lasagna, and I’ve got to say it’s incredibly good! I mean hard-to-tell-the-difference-from-the-real-thing good!

OK. So maybe I’m full of myself. But my Italian heritage is on the line here. I have a rep in my family for baking amazing lasagna. How can I not try to be as great with my 100% paleo version?

First I spent some time investigating the “nut cheeses.” I found out cashew cheese is a favorite with vegans. That can work for my lasagna.

It’s no secret paleo people have used nut cheeses in recipes before, but I really wanted the flavors to go perfectly together. I added salt, garlic and onion to it and was impressed with the flavor and consistency. I wanted something like ricotta cheese. A little blending in the food processor with some almond milk (I tried it with coconut milk, but didn’t like flavor) and bam! I’m in heaven.

I used zucchini as my lasagna noodles. I’m in love with everything zucchini right now, and it was awesome! Note: when you buy the zuchinni look for the fat ones. They’ll slice up into the wider noodles you want.

And I think you’ll find the rich and hearty meat sauce is to die for. It adds layers of authentic Italian flavor to every delicious bite of this gluten-free and dairy-free lasagna.

You need to try this one. It’s much easier than it looks. Granted you have to make the nut “cheese,” but after a good soaking in water and a quick whirl in the food processor, it’s done!

And for this one, you don’t have to cook the noodles – you just need to slice them. And only the “cheese” and sautéed mushrooms are “extra” steps. But it’s so worth it.

I promise you won’t be disappointed. It’s truly lick your fingers good.

I’m doing my happy dance right now. That’s kinda scary, but I wanted to let you know this paleo lasagna recipe is the real deal 🙂

Buon Appetito!

Awesome Paleo Lasagna Recipe

Awesome Paleo Lasagna Recipe

Ingredients

    Main Dish
  • 1 lb mild or hot Italian sausage, casings removed (we used hot)
  • 1/2 lb grass-fed ground beef
  • 1/2 cup onion, chopped small
  • (1) 28-oz can San Marzano peeled tomatoes and sauce
  • (1) 15-oz can of tomato sauce
  • (1) 6-oz can of tomato paste
  • (2) 8-oz pkgs of sliced mushrooms
  • (2) 10-oz pkgs of frozen spinach (thawed)
  • 4-5 medium-sized zucchini
  • 1 1/2 cup of cashews
  • 1/2 cup unsweetened almond milk
  • 3 cloves of garlic pressed or minced
  • Seasonings for Lasagna Sauce
  • 1 tsp of dried basil
  • 1 tsp or dried thyme
  • 1 tsp of dried oregano
  • 1/2 tsp of salt
  • 1/4 ground black pepper
  • 1-2 Tbsp of fresh parsley
  • Optional: Add red pepper flakes as desired
  • Seasonings for Cashew Cheese
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp dried onion
  • 1/4 tsp dried garlic
  • 1/4 tsp ground black pepper

Instructions

  1. Day before: Soak cashews in water (no need to refrigerate)
  2. In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender
  3. Add Italian sausage and beef in pot, cook until meat is browned
  4. Drain fat
  5. Add tomatoes, tomato sauce, and tomato paste
  6. Add remaining lasagna sauce spices
  7. Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
  8. In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
  9. Set sautéed mushrooms aside
  10. Place thawed spinach in bowl, squeeze as much water out of it as possible
  11. Set spinach aside
  12. Drain water from the soaking cashews, and pour cashews into a food processor
  13. Add almond milk and spices to the food processor
  14. Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
  15. Add 2 cups of the cashew "cheese" into the bowl with spinach and blend together
  16. Preheat oven to 350-degrees F
  17. Slice zucchini lengthwise, (first trim two opposite sides so it doesn't roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don't worry about them all being the exact same thickness
  18. Get out a 9 x12 pan
  19. Smooth a little bit of the lasagna sauce along the bottom of the pan
  20. Place one layer of zucchini noodles lengthwise across the bottom of the pan
  21. Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
  22. On top of that, add half of the pan of sautéed mushrooms
  23. Top with lasagna sauce enough to cover the top (don't skimp, there'll be plenty)
  24. Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
  25. Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
  26. Remove from oven, let stand a few minutes, and serve
  27. Enjoy!
http://www.paleonewbie.com/awesome-paleo-lasagna-recipe/


 

175 replies
  1. Debi
    Debi says:

    Hi I pinned this recipe a few weeks ago from one of my friend’s Pinterest Board. I just made it tonight, and the sauce is AMAZING! Best I have ever had! So delicious. I made the recipe exactly as written, except I used a pound of venison (its what I had and we like a lot of meat in our lasagna) instead of the 1/2 pound of grass fed beef. It was my first time with cashew “cheese” and I really liked it. Didn’t miss all the mozarella at all, because the sauce and mushrooms were so tasty! Thanks for your recipe. It gets 5 stars from me!

    Reply
    • Trina
      Trina says:

      Thank you Debi! You made my day! I love it as well. I know it’s a little labor intensive, but any lasagna takes a little time. I really appreciate you stopping by to comment. This recipe has a special place in my heart. 🙂

      Reply
  2. Kari
    Kari says:

    Yum! I went to buy spaghetti squash but alas they were out. BUT, I used fresh sweet potato spirals madeby veggie noodle co. as a substitute,and they were great. They make zucchini spirals too! Wish I could insert a pic, but they’re organic and found in the produce section. Thank you for this delicious recipe, it was gone quickly!

    Reply
  3. Emily
    Emily says:

    I’ve been eyeing this recipe for awhile! My husband and I have been eating paleo for about two months. He’s Italian and his favorite meal is mama’s lasagna. One bite of this and he was wowed! He said it was better than his mom’s!! Score! Thanks for the amazing recipe! We enjoyed it so much – even the leftovers were fantastic!

    Reply
    • Trina
      Trina says:

      Emily, I am honored! 🙂 Thank you so much. I take that as a great compliment! I’m happy to help out a fellow Italian new to paleo! I’m thrilled you both enjoyed!

      Reply
  4. Asha
    Asha says:

    You are a genius – this recipe is truly amazing! Twenty years ago I learned that I have an allergy to dairy (since birth, but who knew then) and have developed a gluten sensitivity. I’m on GAPS and was excited to see this recipe is legal. Wow, I was taken back to the days of eating ricotta in my lasagna. I haven’t eaten lasagna in years because honestly, it’s boring with only marinara and zucchini slices. Thank you for sharing your delicious recipes (I love your meatballs and marinara as well).

    Reply
    • Trina
      Trina says:

      Asha, Thank you so much for your kind words. I’m happy to hear you can enjoy lasagna again. 🙂 I really love this recipe too, especially for people like you. Thank you for taking the time to let me know. 🙂

      Reply
  5. Michelle
    Michelle says:

    Hi there! I’m just newly discovering the power of a raw cashews in dairy free cooking…So, WHOA! I made this last night for dinner and it is awesome! I salted , then drained the “Zoodles” in a colander for 2 hours (while I let the sauce simmer) then laid them flat on a paper towel lined cookie sheet and patted them dry with more paper towels…I added 1 Egg and 1/3 cup Nutritional Yeast to the Cashew “Cheese ” …. then baked for 1 hour at 350 and let sit for 15 mins before we cut in. It was not runny at all and a true test of will power to not eat it all. Thank you so much for the recipe! This is a keeper! I will look forward to trying more of your recipes!

    Reply
  6. Christy
    Christy says:

    I’m excited to try this tonight! I had great success in the past with using cauliflower/eggs to make a very amazing bechamel sauce. I got the idea off this guy’s blog: http://www.theironyou.com/2013/11/paleo-moussaka.html?m=1 I thought you might enjoy having another paleo option for ricotta! I was very impressed and really couldn’t tell much of a difference 😉 Thanks for the yummy recipe!

    Reply
  7. Emma
    Emma says:

    I think your Italian reputation is safe! This is amazing! I’ve made it 4 times now and am about to make it again tonight. Even non-Paleo friends loved it!
    Thank you, thank you, thank you! I’ve been missing delicious Italian food since finding out I’m lactose intolerant!

    Reply
  8. Candra M.
    Candra M. says:

    Lasagna is my favorite and due to being Celiac, allergic to cow dairy, and allergic to basil…well, you get the picture. NO LASAGNA for years!! I was sure I never would have it again.

    This recipe solves 2 of my 3 allergen concerns. If you can recommend a substitute for basil then I can try this and hopefully enjoy my favorite dish once again. Any chance a substitute is possible for basil without ruining the yummy flavor?

    Reply
  9. Kelly
    Kelly says:

    I was curious to find out if anyone has used coconut cream in the cashew cheese instead of almond milk? I am hesitant because coconut cream tends to turn clear and watery when heat is applied.

    Reply
  10. Alariza
    Alariza says:

    Hiya! I’ve been slowly introducing my parents to the Paleo lifestyle and have been finding recipes I think they’d enjoy! I’d love to cook this tomorrow for them!! It looks absolutely delicious. One thing though; my mother and I don’t normally like mushrooms. Is there anything else we can substitute in their place?
    Thank you for the recipe!

    Reply
  11. Betty S.
    Betty S. says:

    Oh my! Just made this tonight and my whole family loved it. We all had seconds! I was amazed that I did not miss the pasta or cheese one bit. It tastes better than my traditional lasagna, which I use to love, prior to going Paleo. I had also tried your One Skillet Paleo Mediterranean Chicken recipe, which has become one of my favorites as well. Will no doubt be checking out more of your fabulous recipes. Thank you very much!

    Reply
  12. Colleen Carrington
    Colleen Carrington says:

    This was amazing! Thank you for sharing the recipe! Everyone really enjoyed it and didn’t miss the cheese or pasta one bit!

    Reply
  13. Vicki
    Vicki says:

    The lasagna was delicious! I made a couple of substitutions and the kids loved it! I added a couple of eggs and fresh garlic to the “ricotta cheese” . Yum! Thanks for the inspiration.

    Reply
  14. Carrie
    Carrie says:

    Trina, I just can’t say it enough! Your recipes are out of this world! Yesterday I made both your marinara and your cashew cheese yesterday so I can assemble some “lasagna-like” meals for the next few days (I will use sautéed spiralized zucchini) and I can NOT believe how wonderful both turned out. Your marinara recipe is spot on and that cashew cheese, oh my goodness, is absolutely amazing. I am blown away with how raw cashews combined with almond milk and a few spices can produce such a wonderful creamy and tasty mixture that would leave anyone fooled it wasn’t a dairy product. So crazy good. I am so excited to try this recipe with the non-Paleo peeps in my life…I know the meal will end with them learning that Paleo food is absolutely wonderful and perhaps plant that little seed in their mind that maybe, perhaps, Paleo is the way to go. I’ll say it again, your website is totally my go-to recipe website- I’ve NEVER been disappointed! Thanks Trina!

    Reply
    • Trina
      Trina says:

      Carrie, I can’t tell you how much your message means to me. I really started this blog for people like “us”. I wanted recipes to bring people back to the site and to educate that paleo is just real food. Taking out all the chemicals and additives just makes food better. The cashew cheese is a nod to the vegan community. They have been using it for as a cheese sub for years and I thought why not with lasagna? I so happy to hear you are enjoying the recipes and I appreciate you taking the time to let me know. xo

      Reply
      • Anonymous
        Anonymous says:

        Hi Trina! My lasagna is in the oven now and I’m so excited to try it out! Since it’s just my boyfriend and I it’ll go a long way this week. I was wondering if you happen to know any guesstimate on the nutrition facts about this dish?

        Reply
        • Trina
          Trina says:

          Sorry, I don’t. It’s loaded with lots of great veggies and healthy fat. That’s all I know. As of right now, I’m not tracking nutritional values on my recipes, although I might in the future. Hope you enjoyed! 🙂

          Reply
  15. Annleasa
    Annleasa says:

    Hi, I have one question regarding the cashew ‘cheese.’ Do I drain the water or do I use it with the water. I intend to make it today, but I don’t want it too watery. Thank you for all your help!
    Annleasa

    Reply
  16. jdcompany
    jdcompany says:

    Very Good! My husband who hates zucchini said it was better than the regular lasagna and I make a pretty good regular lasagna. The only thing I am going to try next time is use some season salt or regular salt on the zucchini as I thought they needed a little something. If I try this, I don’t plan on going overboard as it could get too salty just a little extra.

    Reply
    • Trina
      Trina says:

      Glad this one got your hubby’s approval! And by all means, everyone should adjust the seasonings in any of my recipes to suit personal tastes 🙂

      Reply
  17. Hanna
    Hanna says:

    Wow! This lasagna is incredible! Couldn’t believe it’d taste better than the traditional until I tried it.
    Prep time was an exhausting hour and forty-five minutes (not thirty) plus an hour in the oven, but we knew it’d be a project.
    Either way, we were more than satisfied with the result. 🙂 Thanks for posting!
    I also posted a picture of it and reviewed it on my blog, if you want to check it out.

    Reply
  18. Pyra
    Pyra says:

    Trina, I will make this today…can’t wait! I’ve made my own version for years…with a twist. When I can’t keep up with the zucchini from our garden, I slice it length-wise 1/4″ wide strips and freeze them. Upon thawing, most of the liquid is then removed and I just squeeze out the remaining liquid. I don’t have to add the tomato paste to thicken the sauce. And I don’t have to pay for the price of organic zucchini 🙂 You can save the liquid as a base for homeade vegetable stock. I do the same thing with tomatoes when making sauce or salsa. When thawed, the skins slip right off, you squeeze the seeds out, save the broth for soup and you’re left with just tomato meat.

    Reply
  19. Jen Usery
    Jen Usery says:

    The title of this recipe is on point. This lasagna is AWESOME! You won’t miss a traditional lasagna after you’ve had it. My kids loved it and we all could have gone for seconds or thirds. Had to hold back from cleaning the tray so we could have left overs the next day. So glad we have will power. It was even better the next day. Your recipes never disappoint.

    Reply
    • Trina B
      Trina B says:

      Jen, I’m dancing over here! You rock! Thank you so much. I’m especially happy the kids loved it. I have a soft spot for kids because they tell the truth about how they like certain recipes, and for their mom’s that care enough to prepare them healthy nutritious meals. YOU are doing it right girl! 🙂

      Reply
      • monica
        monica says:

        This recipe was AMAZING! I have been dairy free for 4 months thanks to my nursing baby and then I did whole30 and now pretty much have the whole family doing Paleo. I made a traditional lasagna and this one for our sons baptism and most of those eating were not Paleo and at first they thought I was crazy but ended up liking this more than the homemade traditional one! This could easily be a weekly meal for me, only problem was it was so good I wanted to eat about 5 servings! Thank you for sharing and introducing me to cashew cheese!

        Reply
        • Trina B
          Trina B says:

          Monica, I love your message! I really think this lasagna surprises people. And I love when it does! Thank you for giving it a try. You can expect more recipes from me using “nut cheeses” in the future. I can’t thank you enough for taking the time to comment and I’m really happy you like it! 🙂

          Reply
  20. Georgia Baylor
    Georgia Baylor says:

    Well…I didn’t see the “print” button on the recipe. I saw the one below it… After my printer spit out 100+ pages of blank paper and I finally got it to delete the print project…THEN I saw where I was supposed to click print. ARGH!! Trying this recipe tonight… Sure hope it goes better than the print part of it did LOL!!

    Reply
    • Trina B
      Trina B says:

      You can use fresh or jarred. I try to make recipes easy for Newbies by using items they would already have in their pantry. Feel free to use what you like.

      Reply
    • Trina B
      Trina B says:

      As we all know, lasagna is not a quick meal even when its not paleo. I would say this takes the equal amount of time. Probably 30 min or so to prepare, then bake time. It’s all in the prep, but so worth it!

      Reply
  21. Jodie
    Jodie says:

    Oh. My. Gosh. This was the best lasagna I’ve ever had! My husband raved about it, too. Thank you soooo much for this recipe. It is truly fantastic!!

    Reply
    • Trina B
      Trina B says:

      Jodie, I’m glad you tried and liked our lasagna! You made this little Italian girl smile. It’s a favorite of mine and is a great recipe when you’re craving comforting Italian food! Thanks for taking the time to let me know. 🙂

      Reply
  22. Jamie Lewis
    Jamie Lewis says:

    I made this last night and it was SOOOO good!! I am new to paleo and do it loosely since I eat dairy and cane sugar. I don’t have dietary restrictions so it is my way to keep my eating healthy. However, so many recipes I have tried taste good, but not like the original comfort food that I am wanting. This tasted just like lasagna! I did add extra beef because it came with 12 oz and I didn’t want to waste it. I didn’t make the cashew cheese I just used 16 oz of ricotta and added the spices you suggested for the cheese. I also added a layer of eggplant on half to use one up and it tasted great too! My husband loved it and he doesn’t eat paleo. I am going to make it when I have family come to visit next month because I generally take a break and eat regular food with them to keep them happy but they won’t be able to tell the difference and will love this! I am also going to try making it and freezing it before we have our baby in December. Thank you soo much for the recipe.

    Reply
    • Trina B
      Trina B says:

      Jamie, I’m so glad you liked the recipe. I agree, it’s a great primal paleo recipe as well. The ricotta cheese you added was what I would have added in my pre paleo days. The best news it that your non paleo husband loved it! That works for me! Heathy is always better, and if your family likes it just the same its a win for everyone! Happy baby days in December! 🙂

      Reply
  23. Mary-Kate
    Mary-Kate says:

    This looks amazing!! I just have one question- if you subsist ute the zucchini “noodles” for gluten free pasta lasagna noodles do you think it would still bake for the same amount of time?

    Reply
  24. Kirsten
    Kirsten says:

    This looks great – going to try it this weekend! I noticed you didn’t salt the zucchini “noodles” in advance to drain some of the moisture out of them. Is there risk of the lasagna ending up too watery or is it just fine because of baking it uncovered?

    Reply
    • Trina B
      Trina B says:

      Kirsten, I did not remove any of the moisture before making the lasagna, but you certainly can if you would like. I isn’t watery, I think because the sauce is pretty thick. Enjoy!

      Reply
  25. Asif
    Asif says:

    I made this for dinner last night and it turned out fantastic. My wife who is not a paleo person loved it and said she could eat the ricotta mixture as a snack. Your recipes have been bookmarked and I will embark on some new meals as I go. Thank you 🙂
    ~Fisa

    Reply
    • Trina B
      Trina B says:

      Thank you! I am especially happy when “non paleo” people like the recipe! Good food is just good good food! The fact that it’s healthy is our secret bonus! 🙂 Thank you for taking the time to comment.

      Reply
  26. Michelle
    Michelle says:

    Hi Trina! I made the lasagna recipe for the first time last week and it was AMAZING! I simply was amazed how delicious it was, not to mention, my husband LOVED it! What a creative way to use the cashews. It made the dish very creamy! I will be making this again very soon! I also made the tortillas for tacos and loved it. Thank you so much for the wonderful recipes. 🙂

    Reply
    • Trina B
      Trina B says:

      Hi Michelle! I’m so glad it is a winner at your house! Husbands and kids are the most honest reviewers and I’m glad we passed the test. Thanks for taking the time co comment. 🙂

      Reply
  27. Alexis
    Alexis says:

    Trina i am more of a visual learner when it comes to recipes, perhaps you could post a video on youtube of how you make this wonderful looking dish? Especially the “cheese” i read your instructions and i know im gonna mess it up.

    Reply
    • Trina B
      Trina B says:

      Hi Alexis! What a great idea. I will try to get a video of this recipe soon! Although the recipe takes a little time, it’s so worth it! 🙂

      Reply
    • Trina B
      Trina B says:

      The recipe will tell you how much of the cashews to soak. If they soak for 2-3 hrs they should be fine. This makes about 6 servings. I hope you like it! 🙂

      Reply
  28. syl
    syl says:

    I have no words, this recipe is AMAZING. I can get my pasta fix without feeling all weird after eating cheese and wheat. The combination of tomatoes, sauce and paste make the sauce super delicious! I love that the cashew cheese is mixed with spinach and the touch of mushrooms. Thank you sooooooo much for this recipe, I Will be making this again and again!

    Reply
    • Trina B
      Trina B says:

      Syl, thank you so much for your kind review! One of best parts about the recipe is how great you feel after right? Thank you trying it! I also dig the sauce like you do. You pretty much made my day, brought a big smile to my face 🙂

      Reply
  29. Denise
    Denise says:

    This lasagna is amazing!! My husband couldn’t believe there wasn’t any cheese in it. 🙂 Sometimes it’s frustrating to follow a recipe from the internet, it almost never end up how you pictured it. But your recipes work perfectly! All your recipes that I’ve tried were delicious! This is now officially my favorite paleo recipes website!!

    Reply
    • Trina B
      Trina B says:

      Denise! What a nice compliment! Thank you so much! I read it earlier in the day and can say it just made me smile. Bloggers like me work hard to create recipes for people just like you. Thank you so much for your kind words. 🙂

      Reply
  30. Jane C.
    Jane C. says:

    I was wondering if I could use pecans or walnuts instead of cashews. My daughter has a cashew intolerance.

    Reply
  31. Mary Jane Phillips
    Mary Jane Phillips says:

    My Husband said “They lied, this is recipe is way beyond awesome” and I have to agree. Sooo freakin good!

    Reply
    • Trina B
      Trina B says:

      Mary Jane, Thank you so much! Tell you husband his comment made my day! I’m so happy your family enjoyed the recipe. It’s a staple in our house! Cheers, and thanks again! 🙂

      Reply
  32. Alison D.
    Alison D. says:

    Wow, this was fabulous! I’ve never tried nut cheese before, but my son is dairy free (among other things), and I wanted us all to be able to enjoy dinner together. I was so impressed by the “ricotta.” I did use Jovial rice lasagna noodles, and served it “deconstructed”–just layered everything on our plates so I didn’t have to heat up the oven. It was truly delicious. My husband is wild about your sauce, and I have to agree it’s the best I’ve ever made. Thank you!

    Reply
    • Trina B
      Trina B says:

      Alison, thank you so much for such a great review! I was also surprised with the nut cheese when I made it and now I’m working on several recipes that include it like “cheesecake”. Thanks for taking a chance and I’m so glad your family enjoyed it. 🙂

      Reply
  33. Anonymous
    Anonymous says:

    Thank you for the wonderful recipe. I tried this tonight and it turned out amazing! I substituted the beef for turkey but it was still turned out great! I will definitely make this again.

    Reply
  34. Ianwinn
    Ianwinn says:

    This is by far the best lasagna recipe I have ever made/had. I couldn’t go without giving you a BIG THANK YOU for that! It is so hearty, very tasty and satisfying. I didn’t make any major changes, except used more meat (full lb of beef instead of 1/2). I used 1 full bag of fresh spinach instead of the frozen and flax milk instead of almond (bc I had it avail. and didn’t want to buy a whole carton of almond milk for 1/2 cup). Everything about this dish came together beautifully, but the cashew cheese did the trick for me. It was so creamy and delicious. I am making it again this week but this time, I think I may just throw the mushrooms in the sauce so as not to dirty another pan and make it even easier! Thanks again Trina!

    Reply
  35. Anonymous
    Anonymous says:

    I’d love to try this but if I’m not able to find the grass fed ground beef would it be okay to substitute it with ground turkey?

    Reply
  36. Carol
    Carol says:

    Hi,
    I am making the above lasagna today. Did you find it necessary to sweat your zucchini noodles? If not, did you find the lasagna a little watery?

    Reply
    • Trina B
      Trina B says:

      Hi Carol, I did not sweat the noodles. The sauce is thick and it is not at all watery when I make it. You can blot them with a paper towel if you wish. I hope you try it and like it! 🙂

      Reply
  37. Rachel P
    Rachel P says:

    Oh my goodness… We started eating Paleo-style last week and I’ve been missing some hearty meals, so this was just what I needed – it. is. fantastic!!! I can’t get over how delicious it is without cheese and noodles! Well done, Paleo Newbie, well done! 🙂

    Reply
    • Trina B
      Trina B says:

      Hi Rachel! Wow. Thank you so much! I’v said it before, this is truly one of my favorite recipes. I love serving up to my non paleo friends because they are always surprised how much they love it. Your kind words mean a lot. It brought a big smile to my face. 🙂

      Reply
  38. Anonymous
    Anonymous says:

    Made this for our Home Group. It was a WINNER!! Everyone thought the cashew cheese was ricotta. Superb flavor. Did not miss the pasta noodles at all!!

    Reply
    • Trina B
      Trina B says:

      Yay! I’m so glad you shared it with friends. It’s one of my personal favorites because it fills my craving for regular lasagna. Thanks for your kind comment. 🙂

      Reply
  39. Mika
    Mika says:

    This recipe is what I’ve been looking for! I got all the ingredients ready to make it tonight and realized I didn’t soak the cashews over night :/ is there any trick you might have that can help me still make this?

    Reply
  40. Diana
    Diana says:

    Is it OK to eat cashews? I’m Italian and I’m dying to try this because I do miss the foods I’ve eaten my entire life but a lot of paleo books, and my caveman husband, say no to cashews.

    Reply
    • Trina B
      Trina B says:

      Diana, I know there is a debate about this. Iv heard both sides. I have them once in a while. Here’s a bit of info that might help. :)http://www.marksdailyapple.com/is-it-primal-8-foods-scrutinized/#axzz2rEZ5eu9H

      Reply
    • Trina B
      Trina B says:

      Ada, I’m sorry I have never frozen this lasagna. I always make it fresh and there’s nothing left to attempt to freeze! I suppose you could make it a day ahead and it would be fine. 😉

      Reply
  41. Erin J.
    Erin J. says:

    I made this last night and it’s FREAKING DELICOUS! Thank you! Thank you! Thank you! I love the creamy texture the cashews add. This is a great comfort food without the calories and gluten. It’s filling but not heavy. Great work!

    Reply
    • Trina B
      Trina B says:

      Hi Erin! Thank you! Thank you! I’m so glad you tried it. It is truly one of our favorite recipes. It’s nice to have lasagna whenever we want, and like you said, healthy without gluten or dairy!

      Reply
  42. Gina
    Gina says:

    Do I soak the cashews for a full 24 hours? I have never made nut cheese before and want to get it right! I am a few months into Paleo and was just thrown the monkey wrench of being intolerent to eggs (which is so hard on paleo!!) and also all dairy. My mom is Italian and I miss so many of her dishes! I’m hoping this helps fill the void!!

    Reply
    • Trina B
      Trina B says:

      Gina, I’m sure a few hours would be ok. It’s to soften the cashews for a more creamy “cheese”. I really think you will find this is a great substitute for dairy. I sure missed lasagna until I came up with this one. I hope you like it! 🙂

      Reply
    • Trina B
      Trina B says:

      I made it in a 8×8 instead of a 9×12 pan because it’s just my husband and I. The leftovers were awesome! I would say it made 6 good size servings. I’m sure you could easily half it, but once you taste it, you might regret not having more. 🙂

      Reply
  43. Vee
    Vee says:

    This is amazing! I had to stop myself from having a third plate as I need to keep some for the rest of the week. Will be making this again and again and again. Thanks so much for a wonderful recipe.

    Reply
    • Trina B
      Trina B says:

      Eve, thank you so much! This,is one recipe I wish everyone would try. It’s hard to convince people how good it is through a picture, and I appreciate you trying it out and commenting. 🙂

      Reply
  44. Jac H
    Jac H says:

    I made this lasagna (or a close proximity- I didn’t have sausage!) It was fabulous! I think what I liked best is the guilt free feeling of no cheese!! To be 100% honest, I have been eating it for a few days and I feel wonderful- not bloated or over full and it is definitely a guilt free way to eat!!!! Can’t wait to try some more recipes. I just went and bought some sweet potatoes…thanks, Trina for giving me a jump start on my “diet”!

    Reply
    • Trina B
      Trina B says:

      Jac, you are so awesome for trying the recipe! Thank you so much for your support! I’m glad you liked it and the nice thing about the recipe is you can use it as a base to add the ingredients you love. Thank YOU for inspiring me! 🙂

      Reply

Trackbacks & Pingbacks

  1. […] (Original recipe and photo courtesy of Paleo Newbie).  […]

  2. […] other new recipe I tried this week was this Awesome Paleo Lasagna from Paleo Newbie.   E.J. was jonesing for some Italian food and wanted lasagna, which initially […]

  3. […] Recipe interpreted from PaleoNewbie. […]

  4. […] was inspired to make this zucchini lasagna by Paleo Newbie, which uses the same principle of replacing the lasagna sheets with zucchini. Hers is paleo, […]

  5. […] Awesome 100% Paleo Lasagna Recipe | Paleo Newbie – The ultimate 100% paleo, gluten-free, and dairy-free recipe for paleo lasagna. Made with zucchini noodles, cashew cheese and a rich meat sauce. Popular! […]

  6. […] – Awesome Paleo Lasagna Recipe from Paleo […]

  7. […] Awesome Paleo Lasagna, via Paleo Newbie […]

  8. […] can use this simple and mouth-watering marinara sauce on so many things! Hot zucchini noodles, a paleo lasagna, or even poured over a steaming baked potato – really it makes the perfect paleo topping for all […]

  9. […] or almond flour instead of arrowroot powder) Italian:   Alfredo sauce recipe online Lasagna: http://www.paleonewbie.dreamhosters.com/awesome-paleo-lasagna-recipe/ (shouldn’t use any canned products, but cook down fresh tomatoes to make your own paste) Garlic […]

  10. […] Creamed Spinach: http://www.tastebook.com/recipes/3660734-Creamed-Spinach Paleo Lasagna: http://www.paleonewbie.dreamhosters.com/awesome-paleo-lasagna-recipe/ Snacks: Fried Plantains with […]

  11. […] 22. Awesome Paleo Lasagna Recipe […]

  12. […] Awesome Paleo Lasagna by Paleo Newbie […]

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