This one pot lasagna features everything you love about lasagna without the grains or dairy! It’s the perfect one pot meal for a busy weeknight that the whole family will love. It’s paleo, whole30, AIP, and keto friendly.
Growing up in an Italian family, I know how serious lasagna is. I grew up in New York, lived in Italy for a stint during college, and both my dad and my husband are serious lasagna lovers. Whenever we had any type of gathering at my house, my mom would cook massive trays of lasagna for everyone to enjoy, and my family would eat leftovers for days. Trust me… I know lasagna.
So, when I told my husband that I was going to make a paleo lasagna he didn’t think I could pull it off without the hallmark ingredients of a lasagna. “No grains? No cheese? How is it even lasagna?” I swear he was borderline offended when he saw this dish and I called it lasagna. He scoffed at it and didn’t want to try it… until I wound up having to spend most of the weekend out of the house and he was left alone with it. That’s when I got the text… “okay, this really does taste like lasagna”. Ding ding ding! If the biggest lasagna lover in my life loved this dish, I knew I had a winner with this paleo one pot lasagna!
Why I love This Lasagna
No grains or dairy
Yes, it can be done!
It features four different kinds of veggies
Not counting those in the sauce!
It’s an amazing meal prep dish or easy one-pot dinner
Veggies and protein with healthy fat all in one meal that’s made in one pan? Heck yes. It’s so perfect for a quick one pot dinner when you’re looking to make something yummy without the fuss. It’s also great for storing in containers for meal prep.
The Ingredients You’ll Need
A high-quality ground beef with a high-fat content gives this the most lasagna flavor.
You’ll slice two zucchini’s into long slices to create the feeling of lasagna noodles. You can use a mandolin slicer, or even just a good vegetable peeler!
Onion, mushrooms, and spinach
More veggies to up the nutrient content!
A marinara sauce
I use this or this to keep it AIP. If you’re Whole30/keto, use something like this to keep it sugar-free.
Parsley, garlic, oregano, and basil
This ups the lasagna factor even more.
If you can tolerate dairy or have family members that do, stir in some ricotta or top it with some cheese! You can even serve it with some GF pasta on the side if you tolerate grains. This is one of my favorite hacks for sharing nourishing, allergen friendly meals with others. Just layer on the extras, and everyone is happy. If not, just have it as is! Even my cheese loving husband liked this meal as it 🙂Print
- 1 lb ground beef
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, chopped
- 2 zucchinis
- 1 cup spinach, chopped
- 1 cup sugar-free marinara sauce (use this or this for AIP)
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped (plus extra for garnish if desired)
- 2 tsp dried oregano
- Optional- 10-15 Sliced grape tomatoes (omit for AIP)
- Chop the ends off of the zucchinis, and use a mandolin slicer or a peeler to slice the zucchinis into long, thin strips. Pat them down with paper towels to remove excess water and set aside.
- Use a large, deep skillet to brown the ground beef. Season with 1/2 tsp sea salt, and set aside when cooked, keeping about 2 tbsp of the fat in the pan.
- Cook the onions and garlic in the same pan on medium heat until fragrant. Add in the mushrooms, zucchini slices and saute for 4-5 minutes or until soft.
- Add back in the ground beef, as well as the marinara sauce, the remainder of the seasonings. Cook for a few minutes to combine the flavors, and stir in the spinach at the very end. Stir until the spinach has wilted.
- Top with sliced grape tomatoes (omit for AIP), extra seasoning to taste, and serve!