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Primal Lasagna (Keto with Animal-Based, Paleo, Nightshade-Free Options)

This Primal Lasagna Uses Sheet-Cut Squash in Place of Pasta! It's Keto with Animal-Based, Paleo, and Nightshade-Free Options.

Course dinner, Main Course
Cuisine animal-based, grain free, Italian, keto, Nightshade-Free, Paleo, primal
Keyword Primal Lasagna
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Samantha

Ingredients

  • 1 tsp + 1 Tbsp olive oil divided
  • 2 yellow squash sliced into thin sheets using a KitchenAid Vegetable Sheet Cutter (see NOTES for where to buy) or sharp chef's knife (reserve soft, seedy centers if desired)
  • Sea salt
  • 1 lb ground chicken turkey, or beef
  • *Reserved squash centers optional, diced
  • 1 1/2 cups marinara free of seed oils and sugar (see NOTES for nightshade-free option)
  • 1 1/2 cups full-fat cottage cheese or ricotta cheese for Paleo, use cashew "ricotta"
  • 2 eggs
  • 1/4 cup finely ground parmesan cheese for Paleo, use nutritional yeast
  • 1 Tbsp dried parsley
  • 2 1/2 cups shredded mozzarella cheese for Paleo, omit see notes for tapioca "cheese" recipe

Instructions

  1. Grease a 9x9" baking dish with 1 tsp olive oil. Set aside.
  2. Prepare the squash sheets by using a KitchenAid Vegetable Sheet Cutter or sharp chef's knife. Add them to a plate. Sprinkle them with a bit of sea salt to help draw out some moisture, then set aside.
  3. Meanwhile, brown and crumble the ground meat and optional diced squash centers in 1 Tbsp olive oil in a small pot over medium heat.
  4. Add marinara and simmer for 10 minutes or until thickened.

  5. Heat your oven to 350 F. Blot the salted squash dry with a kitchen towel.

  6. In a medium mixing bowl, use a fork to whisk together the cottage cheese, eggs, parmesan, and parsley.
  7. In the prepared baking dish, create a layer of 1/3 of the squash sheets, 1/2 of the ricotta, 1/3 of the meat sauce, and 1/3 of the mozzarella.
  8. Repeat this layer once.
  9. Then create one final layer of the remaining squash sheets, meat sauce, and mozzarella.
  10. Add a baking sheet or a liner under your baking dish to prevent splatter if desired. Bake for 35 to 40 minutes or until bubbling around the edges and golden brown on top.
  11. Remove from the oven and cool for 45 minutes to allow the lasagna to set up. Slicing into 6 pieces, then serve and enjoy!

Recipe Notes

KitchenAid Vegetable Sheet Cutter

*Omitting the squash seeds will help decrease plant toxins and also make the lasagna's final result less wet.

Animal-Based Marinara recipe

Nightshade-free jarred marinara sauce

Paleo "ricotta" recipe 

Tapioca "cheese" (this sub will make the lasagna no longer keto)