Today’s Clean Eat – Paleo/ Gluten Free Lasagna

Last night I decided to cook a lighter, healthier and gluten -free lasagna. My flat mate and I decided to dine in together to discuss the week and treat ourselves to a winter warmer!

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g


  • lean beef mince
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 2 can chopped tomatoes
  • 2 tbsp chopped fresh basil
  • 4 medium courgette/zucchini, sliced
  • 1 ball of mozzarella cheese, shredded
  • home made white sauce













1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.














2. Meanwhile, slice courgette into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Courgette has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill courgette on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.













3. Pre-heat oven 175degrees













4. In a dish spread some sauce on the bottom and layer the courgette to cover. Then place some of the white sauce mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.













5. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.













6. To make it truly carb-free – I roasted some garlic to have as a garnish with a spinach salad to replace the garlic bread which usually compliments a lasagna













Ecco! A gluten free, paleo and healthy alternative to the Italian treat Lasagna – Buonissimo!!

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