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.

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Or

The Holiday Healthbook

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{ 95 comments… read them below or add one }

Amber Shea @Almost Vegan December 30, 2011 at 8:34 AM

You don’t like pasta?! I don’t know if we can be friends anymore.

Just kidding! Zucchini lasagna is good enough for me :P
Amber Shea @Almost Vegan´s last [type] ..Almost Vegan in 2011: a year in review

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lindsay December 30, 2011 at 9:42 AM

oh i much prefer zucchini or eggplant here too! I just like the sauce in pasta! Delicious friend.
lindsay´s last [type] ..Gluten Free: Kiwi Style

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janet @ the taste space December 30, 2011 at 11:23 AM

I just made a zucchini-noodle lasagna, too! Yours looks great! I made mine Mexican-style with refried beans, salsa and the like…. I actually sliced my zucchini lengthwise for thin strips, salted and briefly baked them to dry them out which worked out nicely. I was doubtful, but I even managed to snap a photo that may be blog-worthy. ;)
janet @ the taste space´s last [type] ..Garlicky and Lemony Black-Eyed Pea and Kale Salad

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Ela December 30, 2011 at 2:54 PM

No pasta for me. I can relate to preferring lasagna, though. So interesting that zuke is the raw staple lasagna base, and here it is in a cooked version!
Ela´s last [type] ..Carrot Slaw for Breakfast? A Year of Dietary Fluctuations and How Light Can One Go?

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Pure2raw Twins December 30, 2011 at 5:58 PM

we are not pasta lovers either! so we would fit right in with ya, but you already knew that haha
when can we move it?
Pure2raw Twins´s last [type] ..memorable highlights

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yo yo mama December 30, 2011 at 7:12 PM

Your pictures look wonderful. Nice posting too.

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Chuck December 30, 2011 at 9:05 PM

I can’t wait to try this! I had real non-paleo lasagna made by my mom last night and loved it!
Chuck´s last [type] ..Leap

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Christin@purplebirdblog December 30, 2011 at 9:27 PM

I love me some pasta (just bought some crazy gluten-free varieties from the Asian market – green bean pasta and a potato pasta, along with a couple others!), but this recipe is totally badass and I would eat the everloving crap out of it! ;)
Christin@purplebirdblog´s last [type] ..Practice

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tea-bagginit January 1, 2012 at 12:42 PM

oh, i completely agree with your feelings on pasta – i’ve NEVER liked pasta but i have sat in my kitchen and dipped broccoli directly in a jar of marinara sauce! delicious! i love that this doesn’t use pasta sauce, too, since i’m sugar free for january & it always has added sugar!
i’m totally using this recipe! thanks!
tea-bagginit´s last [type] ..Sugar Free Challenge Part Deux

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heather April 15, 2012 at 10:58 AM

Is there a different cheese you could substitute? I am unfamiliar with raw goat cheese!

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Lori April 15, 2012 at 1:20 PM

You can use any type of cheese you’d like. If you don’t do cheese, there are some pretty tasty vegan cheeses out there- Daiya (at Whole Foods) is good.

You can also just skip the cheese and this would still taste great. :) Sprinkle some nutritional yeast on it and eat!

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StoriesAndSweetPotatoes May 4, 2012 at 12:57 PM

Ok I will be making this. This is so cool. You always have awesome recipes.
StoriesAndSweetPotatoes´s last [type] ..Peanut Butter Protein Fudge

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lisa adinolfe May 24, 2012 at 2:57 PM

This was actually better than the real thing, IMO. So nice enjoying food without the guilt when you are a low carber! Thanks!

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Magess June 6, 2012 at 7:38 PM

What would you use instead of the yogurt to keep it non-dairy?

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Joy June 20, 2012 at 8:18 PM

I found your recipe on pinterest and tried it today. I cut the recipe in half since it was just for me but I totally regret not making the full one. This dish was so delicious and flavorful! I was never a hardcore fan of lasagna cause the pasta was so overwhelming. But this dish totally delivered! I loved the goat cheese flavor in it with the greek yogurt on the broccoli. Thanks for sharing!

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Denise June 23, 2012 at 3:20 PM

I made this today, and was delighted to find the recipe since I am a low-carber and am not eating pasta, rice or bread. Good flavors, just a little watery, even after letting it sit for ten minutes. Once the dish cooled, I drained the liquid from the pan.

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Lori July 1, 2012 at 7:57 PM

So glad you liked it! This recipe does give off some liquid but I guess that’s not the worse thing that it can give off- sans preservatives and unneeded ingredients. ;)

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Kathy June 26, 2012 at 10:11 AM

Can you make this ahead and freeze it?

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Lori July 1, 2012 at 7:55 PM

I don’t see why not! I bet it’d taste great still.

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Lelia June 28, 2012 at 6:37 PM

Can you make a printer friendly version of this? I just printed it and it took about 20 sheets of paper!

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Amanda July 3, 2012 at 3:37 PM

I can’t thank you enough for this. I added fresh mushrooms to the broccoli mix (because I needed to use them) and bell peppers to the sauce. My old fat self was a pasta FREAK. It was considered a vegetable in my family. This is BETTER than pasta.

Thanks again!

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Cindy July 9, 2012 at 5:46 AM

This is a great recipe our garden right now is loaded with yellow squash and zucchini. thank you.

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gretchen o. July 11, 2012 at 2:45 AM

Just wondering how much you would suggest as a serving size.
Thanks.

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Lori July 13, 2012 at 8:10 PM

Hmmm… not sure. Maybe about 1 cup (approx.)? I know this makes a lot and leftovers are probably going to happen. Perhaps it serves about 8… maybe more..

Hope that helps a little!

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Joan July 14, 2012 at 8:17 AM

Finally tried this last night since I had plenty of zucchini to use up. It turned out great! I made a few alterations in the recipe, used crushed tomatoes instead of diced and used mozzarella cheese (about 1.5 – 2 c.) instead of goat cuz that’s what I had. Also sprinkled with Parm cheese. I let it sit about an hour after it came out of the oven and then it was not watery at all. I did grill the zucchini first on my George Foreman to release much of the moisture. My picky husband ate 3 pieces!!

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Holly from 300 Pounds Down July 16, 2012 at 3:41 PM

This looks super delicious! I have been looking for a no carb lasagna recipe and this is awesome!

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hannah July 16, 2012 at 9:04 PM

THIS IS AMAZING!!!!!!!! Thank you thank you thank you!

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Katie July 23, 2012 at 3:17 PM

I made this tonight but instead of goat cheese (not everybody in my house enjoys this) I added part skim ricotta, greated parm and some mozzerella cheese. It was delicious! Thanks for the recipe.

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Lori July 28, 2012 at 7:58 AM

Glad you tried, varied, and liked it!

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Paco Rich July 25, 2012 at 6:17 PM

Didn’t have ground beef or turkey @ the moment so I used pepperoni. My son & I are trying to eat low carb – not really no carb. I did add 1/3 c of penne noodles to the bottom of the pan to help absorb the juice that is created. I also used patty pan squash instead of zucchini – which I think has a sweeter taste. I also needed to use my cottage cheese before it sat too long in the fridge. Thanks for the awesome recipe!

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Linda November 29, 2012 at 10:34 AM

Did you cook the noodles first? Or do you put them in uncooked? Sorry if that is a silly question.

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Lori December 1, 2012 at 11:20 AM

Sorry, there are no noodles in this one. :) So nope, no cooking them first. :)

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Shelly July 25, 2012 at 6:48 PM

This is such an amazing dish! I used feta and rice cheeses and ground chicken and it was by far much better in terms of depth of flavor than any pasta lasagna I’ve had. Thank you so much for a new family favorite!

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Lori July 28, 2012 at 7:58 AM

Delish!! Love the idea of a variety of cheeses!

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Emily McCrae July 26, 2012 at 8:09 AM

Looking forward to making this tonight. Anything you could substitute for the greek yogurt?

Thanks!!

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Lori July 28, 2012 at 7:57 AM

Hmmm… I’m sure you could use anything- are you adverse to dairy? Cottage cheese..? Maybe just shredded veggies for moisture..?

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Brandi August 16, 2012 at 10:54 AM

I actually LOVE pasta, carbs are my downfall, so I was a bit skeptical, but honestly, I didn’t even miss them!

I used provolone instead of goat cheese and replace the Broccoli with Mushroom and Spinach. I think this would work with any veggies of your choice.

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Ruth August 27, 2012 at 7:29 AM

Sounds delicious. I have made vegetarian lasagna for years, but not without the pasta. Ready to try this. For Paco Rich, great substitute for meat is lentils. They will absorb some of the liquid and a great source of protein, plus they taste really good. Thanks

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Lori September 5, 2012 at 2:17 PM

Lentils is actually a really good idea as it would soak up some of the liquid that this produces (because of all those wonderful veggies)!

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Renee October 12, 2012 at 11:23 AM

I love lentils, but have not cooked with them….how would u incorporate
them in place of meat here? Use raw ones? Soak them first? Or use canned
ones? Really want to make this weekend…

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Michelle August 27, 2012 at 3:36 PM

How could you make this meat free? I’m thinking of making it, but I’m trying to do more meat free for health reasons. Any suggestions?

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Lori September 5, 2012 at 2:16 PM

If you eat tofu or tempeh that would work- OR you could use whole portabella mushrooms for a more “meat” texture. Mmmmm- sounds good!

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Rachael September 12, 2012 at 4:18 PM

Hi, this looks delish. How essential is the egg? We have an egg allergy in our house. I am guessing it can probably be left out?
thanks,
Rachael.

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Lori September 14, 2012 at 9:53 AM

The egg isn’t essential.. you could leave it out for sure!

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Deb tijan September 14, 2012 at 8:43 PM

U can also use a potato peeler on the zucchini to make ‘noodles’ instead of cutting them in rounds :) my parents have spaghetti with zucchini ‘noodles’ all summer-yum! Just make ur sauce, steam the zucchini, and enjoy!

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Lori September 15, 2012 at 7:15 AM

Very true! This would work any way you’d want to cut the veggies- just keep in mind that the smaller and more water-filled the vegetables are, the more liquid this dish will produce… not to say you can’t just use that to slurp up after it’s done. ;)

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Gina September 16, 2012 at 1:09 PM

I loved the recipe. I suggest using grapeseed oil in place of the olive oil. Olive oil isn’t made to be used at high temp’s and turns carcinogenic which can damage your cells.

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Crystal October 2, 2012 at 8:37 PM

This looks so delicious! Can’t wait to try it!!

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Renee October 17, 2012 at 10:57 PM

Hi, I made this for lunch for the girls at work, ended up with 2 batches, cause I always overcook. Anyway, I made a few adjustments, one girl would not eat onions, one girl is allergic to eggs, and one girl is trying to stay away from meat, so I omitted the onions, egg, and meat. I chopped up many many baby Portabella mushrooms and cooked them like you would ground beef (worked excellent), I added a can of crushed tomatos to the diced and paste, and I added a box of frozen spinach (drained) to the cheese/broccoli mixture. OMG….it was fabulous!!! You would never know there was no meat in the recipie and you do not miss the pasta. No one could believe that it was meat and pasta free lasagna. I had an extra batch left over at home, and they had me bring it in for lunch the next day too. Every little bit was eaten. Excellent Excellent recipie. Thank you. (Also, realized the meatless “meat sauce” I made was so good for any dish, just may make that for acutal pasta dishes, you really cannot tell the difference.)

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Cindy October 24, 2012 at 9:25 AM

Hi…my husband and I are in a loose Phase 1 of the Atkins diet, and I am not really wanting to use Greek yogurt. What would you suggest as an alternative, or could I just add more cheese and leave it out? The recipe sounds awesome and I’m always looking for new ideas to keep this diet “fresh”. Thanks!

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Gina November 4, 2012 at 1:01 PM

This recipe is fantastic ! I must say that I used fat free ticotta instead of the goat cheese and also added low fat shredded mozz. ( sorry, I’m Italian!) and I think I even liked it better than lasagna wth noodles Thanks for a new favorite, I will make this again and again

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Sandy w November 4, 2012 at 1:21 PM

I cut eggplant into lengthwise slices, grill just until tender and substitute that for the lasagna noodles. Works great and less water.

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Christine Maynard November 14, 2012 at 2:09 PM

I LOVE this recipe!! I’ve been making it for while now! It has been a staple in my menu! Thanks for posting it! I absolutely LOVE IT!!!

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Lori November 20, 2012 at 7:46 AM

That makes me so happy! Thank you for sharing! Love to know other combos if you’ve tried out a few!

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Beth November 16, 2012 at 6:24 AM

Wondering what we could use as a base rather than zucchini (not a big fan).

Looks like a great recipe.

Thanks

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Lori November 20, 2012 at 7:46 AM

Any veggie would work! Try out squash (any other type than zucchini)- like pumpkin, butternut squash thinly slided, or eggplant thinly sliced, maybe even portabella mushrooms! Get creative- cooking is all about creativity. :)

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Tessa November 21, 2012 at 12:26 PM

I made this tonight and it was delicious!!! This one is a keeper!! Thank you, from Holland! :-D

Tessa
Tessa´s last [type] ..Zuppa di Marroni e Porcini (soep van kastanjes en eekhoorntjesbrood)

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Lori November 22, 2012 at 2:51 PM

So glad you liked it!

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allison November 23, 2012 at 11:40 AM

Me oh my! I made this with the creamy walnut sauce & it was one of the most amazing things I’ve ever tasted! I ate about 1/2 of the batch, it was that good.

I made several substitutions:
I didn’t use any meat but I added baby portabella mushrooms; these were great & I highly recommend adding them even if you do use meat. I just sauteed them along with the onion. I didn’t have diced tomatoes but used stewed instead. I like the idea of slicing the zucchini either very thin or lengthwise so it looks more like pasta sheets.

I didn’t use any cheese or yogurt but made the creamy walnut “cheese” sauce instead. This was an incredible sauce. For the sauce I used pecans instead of walnuts and I skipped the miso & pumpkin seeds (my hubby bought unshelled pumpkin seeds by mistake). Delicioso!

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Lisa December 6, 2012 at 6:30 AM

I definitely want to try this but have a couple questions….

1. Do you have the nutrtitional info on this?
2. What other cheeses besides Goat cheese would you reccomend substituting…. Feta cheese? or mozarella cheese?

Thanks so much!

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Lori December 15, 2012 at 10:35 AM

I don’t have the nutritional info on these but you could input the recipe into any system that calculates them: Livestrong.com/myplate, MyFitnessPal.com, etc.

Any cheese would work for the goat cheese sub- feta or mozarella cheese would be great! Anything would be good. Maybe even a vegan cheese sub- dairy free… hummus? Not sure but get creative! :)

Good luck!

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Candace Brandt December 16, 2012 at 5:07 AM

I just downloaded your recipe ‘book’ and while the recipes do, indeed, look delicious, 19 recipes do not a book make. This is a pamphlet, at the least, and it looks like I might have been able to glean that many recipes from your blog without purchasing the other. That said, I know it often takes money to support a blog and I appreciate the information you post.

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Lori December 18, 2012 at 7:58 PM

Hi Candace,

I’m sorry you were expecting something else for the eBook. Yes, this only has 19 recipes but I believe that was stated in the description of the book. If you would like a refund, I can try to get you one- I would never want anyone to be disappointed with this! Please send me an email and I can see what I can do.

-Lori

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Cecilia December 20, 2012 at 10:10 AM

I really loved this recipe! It’s filling and delicious without being unhealthy! Another one of my favorites is in this ebook: http://amzn.com/B00AKWI47Y

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Theresa December 26, 2012 at 1:15 AM

Is goats cheese allowed on paleo diet?

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Natasha Kay (Domestica) December 29, 2012 at 10:47 PM

This was super tasty! Made it for company and was a big hit. I didn’t use goats cheese but added 3 cups of shredded cheddar instead.

Thanks!

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Lori January 7, 2013 at 1:18 PM

Yum!

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Erin January 6, 2013 at 10:24 PM

This dish was delis!! I made this apart of my new years diet and it was tasty and healthy! Thanks for posting this :)

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Erin January 6, 2013 at 10:24 PM

This dish was delish!! I made this apart of my new years diet and it was tasty and healthy! Thanks for posting this :)

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Lori January 7, 2013 at 1:18 PM

You are welcome and thank you for the great comment!

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Sandy January 13, 2013 at 8:33 PM

I just made this tonight and it is REALLY GOOD! I never thought I would like veggies in place of pasta, but even my fussy teenage son enjoyed this. THANK YOU SO MUCH for this recipe. That cheese mixture and meat mixture is AMAZING!

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Lori January 20, 2013 at 8:35 AM

I am SO glad you and your family liked it!!

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