This Low-Carb Paleo Lasagna is the real deal and the ultimate Italian comfort food!!! It features either zucchini noodles or tortilla noodles layered with a delicious meat sauce and has all the cheesy flavors you've come to love in a lasagna - even if you use the dairy-free substitutions! You'll be amazed at how much it tastes just like the real thing and is sure to become one of your all-time favorites.

Jump to:

• Frequently asked questions
• Tortilla or zucchini lasagna noodles
• 🔪 Easy instructions
• How to layer a lasagna
• Storage and make-ahead
• Serving suggestions
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

I'm not kidding when I call this paleo lasagna the real deal!

❤️ Why You'll Love This Paleo Lasagna Recipe: 1) It tastes so close to the real thing, you'll want to cry. 2) Uses common ingredients. 3) Is family-friendly and great for a crowd. 4) Can be made ahead of time. 5) Can be made with real cheese instead of the substitutions if you're not dairy-free. 6) Is gluten-free, paleo, and keto-friendly!

It's the perfect meal to make for family, friends, and kids. It's so good, no one will ever know it's different than any other lasagna!

Frequently asked questions

Tortilla or zucchini lasagna noodles

For the noodles, you can use either tortillas cut into strips or zucchini noodles. I prefer the tortilla option, but both are good!

Here are a few tortilla options to choose from:

• Soft & Flexible Keto Tortillas
• Paleo Tortillas
• Or Siete Grain Free Tortillas if you prefer store-bought

Be sure to make the tortillas as thin as possible. If they are too thick, they will be too bready and not taste like noodles.

If using zucchini noodles, here are the easy steps:

• Slicing the zucchini: Slice the ends off of the zucchini. Holding the zucchini upright (vertical, standing on a sliced end), use a sharp knife to slice down creating ¼-inch slices. Try to make the slices as uniform as possible.
• To prevent a watery low-carb lasagna, you'll need to get out the excess moisture. To do this, place the zucchini slices on paper-towel-lined baking sheets. Sprinkle with sea salt and allow to "sweat" in a 200-degree oven for 15 - 30 minutes. Then blot both sides to remove the excess moisture.

🔪 Easy instructions

Step #1: Prepare either some tortilla noodles or zucchini noodles.

Step #2: Prepare the dairy-free ricotta and dairy-free Parmesan Cheese if you are using dairy-free substitutes.

Both are very easy to make but the ricotta does need to rest in the fridge for an hour or two so plan accordingly.

Step #3: Prepare the meat filling.

For the meat filling, brown a pound of ground beef and a pound of breakfast sausage with some garlic in a large pot.

Then, add diced tomatoes, tomato paste, salt, pepper, basil, and parsley.

Simmer uncovered for 45 minutes to allow all the flavors to come together and for the sauce to thicken.

Step #4: Place the ricotta cheese and parmesan cheese that you prepared with 2 eggs and parsley in the bowl of a food processor. Pulse until combined.

Step #5: Layer the lasagna and bake at 350 degrees for 30 - 40 minutes or until hot and bubbly. Allow to cool for 10 minutes then enjoy your real-deal keto & paleo lasagna!

How to layer a lasagna

In a large casserole dish, layer half of the tortilla strips or zucchini noodles at the bottom of a large casserole dish.

Then, add half of the ricotta mixture and spread it out over the tortillas.

If you decide to use dairy-free cheese, now is the time to add it. However, this is totally optional.

Now, add half of the meat filling.

Repeat all the layers one more time. Then, sprinkle the top with some additional mozzarella cheese (if using) and parmesan cheese.

Storage and make-ahead

• Store: Keep leftovers in the refrigerator for 2 to 3 days.
• Make-Ahead: Fully assemble the dairy-free lasagna and keep it in the fridge for up to 2 days before baking.
• Freeze: It can be frozen fully assembled and unbaked (preferred) or after it's been baked for up to three months. To do this, wrap it tightly with plastic wrap, getting as close to the lasagna as possible to keep air out, and then with foil. If it's been baked, wrap it in individual servings first.
• Reheat Frozen Lasagna: Start by allowing it to thaw in the fridge overnight. Then set it on the counter while the oven preheats to 375 degrees. Bake, covered with new foil, for 60 to 70 minutes. Remove the foil and bake for an additional 10 minutes so the top browns.

Serving suggestions

Serve with Keto/Paleo Dinner Rolls and a side salad with ranch dressing or balsamic vinaigrette and this dinner is sure to impress!

Or this baked sweet potato from Sunkissed Kitchen would also be a good side!

💭 Top tips

• For the noodles, use tortillas cut into strips or zucchini noodles.
• For tortilla noodles, you will need about 8 tortillas. You can use my Keto Tortillas, Paleo Tortillas, or if you prefer store-bought I love Siete Grain Free Tortillas. Be sure to make them as thin as possible so they taste like noodles and are not overly bready.
• For zucchini noodles, you'll need 3 - 4 large zucchini. Here are the easy steps: 1) Slicing the zucchini: Slice the ends off of the zucchini. Holding the zucchini upright (vertical, standing on a sliced end) use a sharp knife to slice down creating ¼-inch slices. Try to make the slices as uniform as possible. 2) To prevent a watery keto lasagna, you'll need to get out the excess moisture. To do this, place the zucchini slices on paper-towel-lined baking sheets. Sprinkle with sea salt and allow to "sweat" in a 200-degree oven for 15 - 30 minutes. Then blot both sides to remove the excess moisture.
• If you're keto and/or paleo but not dairy-free, feel free to use real cheese instead of the dairy-free substitutions.

If you’ve tried this Paleo Low-Carb Lasagna or any other recipe on the blog please let me know in the comments below!

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📖 Recipe