Who Stole my Pasta (Pasta free Lasagna)

As everyone knows we Italians have a great passion for and take our food very seriously.  Growing up, regardless if there was a wedding, funeral, communion, PaleoNewbie-Lasagna-rev-7-29-14-275x275graduation, birthday, whatever,  food would always find its way to the table.  And one of the star attractions would always be lasagna!  Now since going Paleo I thought my days of chowing down on lasagna were over…until I found this recipe.  Trust me, you will love it!

Buon Appetito!

For anyone who is interested in the Paleo Diet, but isn’t sure how to start, please click here


Who Stole my Pasta ( Pasta Free Lasagna)
Can this possibly taste like the "real" thing? You bet your sweet bippy it does!
Write a review
  1. Main Dish
  2. 1 lb mild or hot Italian sausage, casings removed (we used hot)
  3. 1/2 lb grass-fed ground beef
  4. 1/2 cup onion, chopped small
  5. (1) 28-oz can San Marzano peeled tomatoes and sauce
  6. (1) 15-oz can of tomato sauce
  7. (1) 6-oz can of tomato paste
  8. (2) 8-oz pkgs of sliced mushrooms
  9. (2) 10-oz pkgs of frozen spinach (thawed)
  10. 4-5 medium-sized zucchini
  11. 1 1/2 cup of cashews
  12. 1/2 cup unsweetened almond milk
  13. 3 cloves of garlic pressed or minced
  14. Seasonings for Lasagna Sauce
  15. 1 tsp of dried basil
  16. 1 tsp or dried thyme
  17. 1 tsp of dried oregano
  18. 1/2 tsp of salt
  19. 1/4 ground black pepper
  20. 1-2 Tbsp of fresh parsley
  21. Optional: Add red pepper flakes as desired
  22. Seasonings for Cashew Cheese
  23. 1 tsp lemon juice
  24. 1/4 tsp salt
  25. 1/4 tsp dried onion
  26. 1/4 tsp dried garlic
  27. 1/4 tsp ground black pepper
  1. Day before: Soak cashews in water (no need to refrigerate)
  2. In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender
  3. Add Italian sausage and beef in pot, cook until meat is browned
  4. Drain fat
  5. Add tomatoes, tomato sauce, and tomato paste
  6. Add remaining lasagna sauce spices
  7. Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
  8. In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
  9. Set sautéed mushrooms aside
  10. Place thawed spinach in bowl, squeeze as much water out of it as possible
  11. Set spinach aside
  12. Drain water from the soaking cashews, and pour cashews into a food processor
  13. Add almond milk and spices to the food processor
  14. Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
  15. Add 2 cups of the cashew "cheese" into the bowl with spinach and blend together
  16. Preheat oven to 350-degrees F
  17. Slice zucchini lengthwise, (first trim two opposite sides so it doesn't roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don't worry about them all being the exact same thickness
  18. Get out a 9 x12 pan
  19. Smooth a little bit of the lasagna sauce along the bottom of the pan
  20. Place one layer of zucchini noodles lengthwise across the bottom of the pan
  21. Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
  22. On top of that, add half of the pan of sautéed mushrooms
  23. Top with lasagna sauce enough to cover the top (don't skimp, there'll be plenty)
  24. Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
  25. Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
  26. Remove from oven, let stand a few minutes, and serve
  27. Enjoy!
My Healthy Paleo https://myhealthypaleo.com/


2 thoughts on “Who Stole my Pasta (Pasta free Lasagna)

  1. Hi Sal

    That lasagna looks delicious. I can’t believe it’s possible to make a lasagna without pasta! Very smart use of vegetables I think.

    Thanks for the recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *