Paleo Zucchini Lasagna ~ Gluten Free, Dairy Free,

Paleo Zucchini Lasagna ~ Gluten Free, Dairy Free,

My family and I were pleasantly surprised how great this recipe came out!

We were a bit worried about the Dairy Free cheese, because we haven’t had it before and we thought it might taste weird and well.. not like cheese. 

It all started with my husband and I missing cheese, since we’ve been dairy free for the past 7 months and so we decided to go ahead and try out an a dairy free cheese we found at our local vitamin cottage.

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 But it turned out amazing! the cheese we were worried about tasted creamy and like cheese and it came out of the oven smelling and tasting just like regular lasagna!

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 The combination of the oven roasted zucchini, basil and garlic tomato sauce, the almond flour noodles from Cappellos that taste just like regular noodles and the creamy and surprisingly yummy Dairy free cheese really hit the spot for us and needless to say I will be making this recipe again and so had to in turn share it with all of you too. 

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 So enjoy this delicious dairy free, gluten free paleo lasagna!

Paleo Zucchini Lasagna

Paleo Zucchini Lasagna

Paleo oven roasted zucchini Lasagna, with bison, basil and garlic tomato sauce, and Dairy Free cheese, Dairy free and Gluten free.


  • 1 large zucchini, sliced about 1/4 inch thick
  • 4 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 pound ground bison
  • 1 - 14 oz can tomato sauce ~ (or instead of the tomato paste and crushed tomatoes you can use you favorite paleo friendly pasta sauce in a jar.)
  • 1 - 14 oz can crushed tomatoes
  • 2 teaspoon dried parsley
  • handful of fresh basil, finely chopped (about 1/4 cup)
  • 1/4 tsp freshly cracked sea salt
  • 1/8 tsp freshly cracked pepper corns
  • 8 oz of shredded Dairy Free cheese
  • 1 package of Cappellos Lasagna Sheets (thawed out)


  • Preheat oven to 400 degrees F.
  • Place sliced zucchini on a large baking sheet covered with parchment paper . Sprinkle with salt and drizzle with 2 tbsp olive oil, roast in the oven for 10-15 minutes to crisp up the zucchini a bit.
  • While the zucchini is roasting. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic, and onions, and cook for about 5~10 minutes, until onions become translucent and start browning, stir occasionally so that you don't burn the garlic. Add in ground bison and cook until it has just a little bit of pink left. Add in tomato sauce, crushed tomatoes, basil, parsley, and salt and pepper. Bring to a boil, then reduce heat to low and simmer for about 10 minutes or until it starts to thicken up. Turn off heat and set aside.
  • To assemble lasagna, spread 1/3 of the bison meat sauce into the bottom of a 9x9 inch glass baking dish coated with nonstick cooking spray. Sprinkle half of the cheese over the meat sauce, then place zucchini slices evenly over the meat sauce and cheese, Then place the almond flour lasagna noodles on top. Repeat layers again starting with the meat sauce, cheese, noodles, meat sauce and then finishing with the cheese on top.
  • Bake for 25 ~30 min. Serve with a drizzle of balsamic vinegar and gluten free bread if desired.
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