One of my biggest struggles since embarking on my Paleo journey has been watching my family and friends enjoy delicious traditional Italian dishes. This past summer, I went with my brother and parents to Florida for a week, and as beach vacations call for, we just had to have pizza one afternoon. I however, knew that I wanted to stick to this Paleo commitment as closely as possible, and ordered some instead of lasagna, pizza, or pasta.

Though I was extremely proud of myself, I still missed the taste of those dishes. I’ve always been the queen of “carb loading” since I was little, with a history of competitive swimming with multiple daily workouts. The days of pasta dinners and pancake breakfasts have transformed into sweet potato dishes and pancakes from alternative flours. However, I still crave that Italian heritage that my grandmother would cook for us in her basement kitchen.

I started seeing the vegetable lasagna ideas on Pinterest over the summer, and knew I finally found my answer to the cravings! However, I wanted to bring something special to the idea and make it my own. I’m not always a fan of ground beef, especially since it takes a little extra money to get the quality stuff. By substituting ground turkey, we can keep the fat content lower while still maintaining a high amount of quality protein. The rest of this dish is completely natural – veggies, herbs, and spices. It’s incredibly simple and a non-Paleo diet person pleaser too! (My boyfriend has resisted any suggestion from me to transition into a more Paleolithic lifestyle, but this dish made him realize that Paleo is actually delicious!)

Paleo Turkey Lasagna
Serves 4
A delicious paleo-style lasagna.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. Medium sized baking dish
  2. 1 tbsp olive oil
  3. 2 medium zucchini or 1 large zucchini
  4. 16 oz can of diced tomatoes. You may also opt to chop up your own diced tomatoes to have 1 cup of fresh tomatoes.
  5. 10-16 oz ground turkey, depending on how thick you want this lasagna to be!
  6. 1 large tomato or 2 roma tomatoes
  7. Oregano (dried)
  8. Rosemary (dried)
  9. Basil (dried)
  10. Pinch of salt (optional)
Instructions
  1. Pre-heat the oven to 350, and coat the baking dish with the olive oil.
  2. Slice zucchini into long strips
  3. Combine diced tomatoes, ground turkey, and all dry spices (to taste) in a separate mixing bowl, using hands to toss gently, but mix thoroughly!
  4. Slice tomato into slices, much like you would for a sandwich.
  5. Begin by layering zucchini on the bottom of the dish, sprinkle some of the spices on this layer.
  6. Next, scoop the tomato and turkey mixture on top of the zucchini, making a layer about ¾-1inch thick. You can make it as thick as you like, though!
  7. Repeat steps 5&6 until you top off with a layer of zucchini.
  8. On the top layer of zucchini, layer the sliced tomato, and sprinkle more of the dried herbs/spices.
  9. Bake at 350 for 40-45 minutes!
Notes
  1. There may be some excess water when you remove it from the oven- this is easily drained off and does not make the lasagna soggy whatsoever!!
  2. Enjoy this with a fabulous salad, steamed or roasted Brussel sprouts, or paired with veal! I’ve seen almond flour used in place of wheat flour for breaded dishes!
  3. The baking dish I use ​ CorningWare . It's fabulous!
Paleo Diet http://paleodemystified.com/
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She began her Paleo journey during Christmas of 2013, baking Paleo cookies and looking for a nutritional plan to support her through a new passion for distance running. It took about 5 months, but she became “fully” Paleo in May 2014. Now entering her final year of nursing school with research plans for acupressure and cancer symptoms, maintaining a more natural, active, and pure lifestyle has become her passion!