This Keto & Paleo Lasagna is the real deal!!! It tastes just like the real thing and is sure to become one of your all-time favorites.
I'm not kidding when I call this low-carb paleo lasagna the real deal!
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
To make this dairy-free, simply sub out the ricotta and parmesan cheese with my simple dairy-free substitutes. While you can also substitute the mozzarella cheese with a non-dairy variety, this is optional. If you do use non-dairy cheese, I recommend the SO Delicious brand - it's my favorite!
For the noodles, you have the option of using keto and/or paleo tortillas cut into strips or zucchini noodles.
Yes, it does! The substitutes to make it dairy-free and low-carb taste like the real thing, so one one will be able to tell the difference between this version and the original.
Yes. It can be fully assembled and kept in the fridge for up to 2 days before baking.
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, you can wrap it in individual servings first.
To reheat a 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, 60 to 70 minutes. Remove the foil and bake an additional 10 minutes so the top browns.
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
- Cassava Flour 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 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
Start by preparing either some tortilla noodles or zucchini noodles.
Then, prepare the dairy-free ricotta and dairy-free Parmesan Cheese if you are making the dairy-free version.
Both are very easy to make but the ricotta does need to rest in the fridge for an hour or two so plan accordingly.
For the meat filling, brown a pound of hamburger meat 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.
For the ricotta layer, 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.
Now here comes the fun part - layering the lasagna!!!
How to layer a lasagna
In a large casserole dish, layer half of the tortilla strips or zucchini noodles in the bottom of the dish.
Then, add half of the ricotta mixture and spread 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.
Bake at 350 degrees for 30 - 40 minutes or until hot and bubbly. Allow to cool 10 minutes then enjoy your real deal keto & paleo lasagna!
💭 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, Cassava Flour 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 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 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 only keto and not dairy-free, feel free to use real cheese instead of the dairy-free substitutions.
What to serve with it
Serve with Keto Dinner Rolls and a side salad and this dinner is sure to impress!
If you’ve tried this Keto & Paleo Lasagna or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Paleo Lasagna {Dairy-Free With Keto Options!}
Ingredients
- 1 Tbsp. Olive, Avocado, Or Coconut Oil
- Tortillas or Zucchini - for the lasagna noodles, see notes below
- 1 pound Hamburger Meat
- 1 pound Breakfast Sausage
- 4 cloves Garlic - minced
- 28 oz Diced Tomatoes
- 12 oz Tomato Paste
- ½ tsp. Sea Salt
- Fresh Ground Pepper - to taste
- 2 Tbsp. Dried Basil
- ¼ cup Parsley, divided
- 16 oz Ricotta Cheese - Or Cottage Cheese, click link for dairy free ricotta recipe
- 2 Large Eggs - beaten
- ½-1 Cup Parmesan Cheese - click link for dairy free recipe
- 1 pound Shredded Mozzarella Cheese - can omit for dairy free or use SO Delicious Dairy Free Mozzarella Shreds
Instructions
- Prepare the ricotta cheese according to directions (if using the dairy-free version) and place it in the fridge to thicken.
- Prepare the Parmesan cheese and tortillas or zucchini noodles as directed in the notes below and set aside. If using tortillas, cut the tortillas into 2 to 3-inch strips.
- Add the oil to a large pot or skillet and heat over medium-high heat. Add the hamburger meat, sausage, and garlic and cook until meat is browned. Drain off excess fat if desired.
- Add the diced tomatoes, tomato paste, salt, 2 Tbsp. parsley, basil, and fresh ground pepper. Stir together well and simmer, uncovered, for 45 minutes.
- In a large mixing bowl or the bowl of a food processor, add the ricotta or cottage cheese, eggs, ½ cup Parmesan cheese, and remaining 2 Tbsp. parsley. Mix until well combined.
- Preheat oven to 350 degrees.
- Lightly grease a large baking dish. Then, assemble the lasagna: Layer ½ of the tortilla or zucchini noodles at the bottom of the baking dish.
- Spoon half of the ricotta or cottage cheese mixture on top and evenly distribute. Cover ricotta mixture with a layer of mozzarella cheese, if using. Then, evenly spread half of the meat mixture on top of the cheese, being careful not to disrupt the bottom layers.
- Repeat, ending with the remaining meat mixture. Top the lasagna with additional mozzarella (if using) or Parmesan cheese.
- Bake uncovered for 35 to 40 minutes or until the top is hot and bubbly. Cool at least 10 minutes before cutting.
Notes
- Nutrition facts are calculated using the keto tortillas and dairy-free options.
- 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, Cassava Flour Tortillas, or store-bought Siete Grain Free Tortillas. Be sure to make them as thin as possible so they taste like noodles and 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 only keto and not dairy-free, feel free to use real cheese instead of the dairy-free substitutions.
- To freeze the lasagna: 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, you can wrap it in individual servings first.
- To reheat a 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, 60 to 70 minutes. Remove the foil and bake an additional 10 minutes so the top browns.
- It can also be fully assembled, covered, and kept in the fridge up to two days before baking.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
adapted from The Pioneer Woman's Lasagna Recipe
I love how creative this recipe is with the use of tortillas! Yum!
Thank you Kristen!!!
Eggplant. Eggplant! Just made your ricotta thinking about eggplant, fried in all its glory, or really, just breaded and baked. (I use chickpea flour here and it turns out ok...) But slathered in sauce and vegan ricotta, will be delicious to me.
Hi, I just came across this recipe last week. Tried it last night and had to say I was a bit unsure how it was going to taste with the coconut milk in the ricotta but it was amazing!! I'm the only dairy free gluten free sugar free and try-to-be grain free person in the house but for the earth benefits I make my whole family try it and they loved it. Only thing I noticed was a slight coconutty flavour through the ricotta but then other brands may be more neutral like yours so I'll try or I'll give almond milk a bash but it was still really fine!! Used almond milk for tortillas instead of coconut and they turned out great! I was surprised at how easy they were to do considering a pack of 6 go for £3 in shops!!!! So pleased I found this- your creativity amazes me!!
Thanks so much for the comment Laurie, I'm happy you liked it! And yeah, the brand of milk you use really effects the taste of the ricotta - I'd bet a almond milk would taste more neutral 🙂
-Cassidy
YUM! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thank you for linking up! Its because of awesome bloggers like you that our link up is a success!
Cindy from vegetarianmamma.com
I use Jillee's recipe here for my gluten free lasagna noodles. my family eats the noodles by themselves (when I have leftovers. 🙂
http://www.onegoodthingbyjillee.com/2013/01/how-to-make-homemade-noodles-gluten-free.html
Brilliant receipes!
Thanks so much for this great recipe--it's now our favorite Sunday night dinner. My daughter is on a grain-free, mostly dairy-free diet, and my son-in-law and I are trying to avoid gluten (and I'm mostly dairy-free and avoid red meat). Instead of the beef/sausage/tomato/tomato paste combination, I saute veggies (onions, peppers, mushrooms) and add chopped, cooked chicken (dark meat) and bottled marinara sauce. I do the tortillas instead of the zucchini, which takes time, especially since I double the recipe, but all in all, I don't think it takes any longer than making regular lasagna. And the result is out of this world! Especially love the "ricotta"--coconut milk is amazing!
This is now my favorite lasagna! No one could tell it's gluten and dairy free! I used all ground turkey with some Italian seasoning, and it turned out beautifully!
Yummy! It looks so delicious. It is perfect for those lactose intolerant like me. Thanks for sharing this wonderful recipe.
I am blown away by your creativity, this looks absolutely amazing. I can't wait to try it. Thanks for sharing 🙂