This Paleo & Keto Lasagna is the real deal!!! Even if you choose to use the dairy-free options, it's just like the real thing and is sure to become one of your all-time favorites.
I'm not kidding when I call this Paleo And Keto Lasagna the real deal!
I use either strips of Keto tortillas or zucchini noodles for the pasta. Then to make it dairy-free, this homemade dairy-free ricotta and this homemade dairy-free parmesan cheese recipe can be substituted and it tastes just like the dairy-filled version!
Sometimes store-bought dairy-free mozzarella cheeses can have a weird aftertaste so I don't always replace the mozzarella cheese with dairy-free cheese. If dairy-free cheese is your thing though - go for it!
My favorite dairy-free cheese is the new cutting board collection from Daiya - just in case you decide to use dairy-free cheese but are unsure which brand to choose.
If you choose to skip the dairy-free mozzarella altogether though, there are so many delicious flavors going on you won't even miss it! Either way, it's seriously delicious.
And please don't be intimidated by the number of steps, this keto lasagna is well worth it! You can even prepare the tortillas, parmesan cheese, and ricotta cheese ahead of time which makes the lasagna a cinch!
It can also be fully assembled and frozen, unbaked. Here are the steps:
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 tortillas 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
After you have your "noodles" prepared, you'll want to 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 at least an hour so plan accordingly.
For the keto lasagna 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. Allow it to 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, 2 eggs, Parmesan cheese, and parsley into the bowl of a food processor and mix until combined.
Now here comes the fun part - layering the lasagna!!!
In a large casserole dish, layer half of the tortilla strips or zucchini noodles in the bottom of the dish.
Add half of the ricotta mixture and spread out over the tortillas.
Add a layer of mozzarella cheese (if using)...
...then spread half of the meat mixture on top of the cheese.
Now repeat the whole process and top with additional mozzarella cheese or Parmesan cheese.
Bake at 350 degrees for 30 - 40 minutes or until hot and bubbly. Then enjoy your real deal keto 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 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 gluten-free, feel free to substitute storebought gluten-free noodles! Just follow the instructions on the package.
- For dairy-free, omit the mozzarella cheese (or use Daiya dairy-free mozzarella cheese), and use my homemade dairy-free ricotta and homemade dairy-free parmesan cheese recipes. There are so many yummy flavors, you won't even miss the mozzarella!
Serve with Keto Dinner Rolls and a side salad and this dinner is sure to impress!
If you’ve tried this Paleo & Keto Lasagna or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Paleo & Keto Lasagna {With Dairy Free 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 Garlic Cloves minced
- 28 oz Diced Tomatoes
- 12 oz Tomato Paste
- ½ tsp. Sea Salt
- Fresh Ground Pepper to taste
- 2 Tbsp. Dried Basil
- ¼ C 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 Daiya 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 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 or Parmesan cheese.
- At this point, you can cover it and freeze, place in the fridge for up to 2 days, or bake immediately.
- To Bake, bake at 350 degrees uncovered for 35 to 40 minutes or until top is hot and bubbly. Cool at least 10 minutes before cutting.
Notes
- Nutrition facts are calculated using the Keto Tortillas from my Keto Breads Cookbook and do not use the 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 gluten-free, feel free to substitute storebought gluten-free noodles! Just follow the instructions on the package.
- For dairy-free, omit the mozzarella cheese (or use Daiya dairy-free mozzarella cheese), and use my homemade dairy-free ricotta and homemade dairy-free parmesan cheese recipes. There are so many yummy flavors, you won't even miss the mozzarella!
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 🙂