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!)
- Medium sized baking dish
- 1 tbsp olive oil
- 2 medium zucchini or 1 large zucchini
- 16 oz can of diced tomatoes. You may also opt to chop up your own diced tomatoes to have 1 cup of fresh tomatoes.
- 10-16 oz ground turkey, depending on how thick you want this lasagna to be!
- 1 large tomato or 2 roma tomatoes
- Oregano (dried)
- Rosemary (dried)
- Basil (dried)
- Pinch of salt (optional)
- Pre-heat the oven to 350, and coat the baking dish with the olive oil.
- Slice zucchini into long strips
- Combine diced tomatoes, ground turkey, and all dry spices (to taste) in a separate mixing bowl, using hands to toss gently, but mix thoroughly!
- Slice tomato into slices, much like you would for a sandwich.
- Begin by layering zucchini on the bottom of the dish, sprinkle some of the spices on this layer.
- 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!
- Repeat steps 5&6 until you top off with a layer of zucchini.
- On the top layer of zucchini, layer the sliced tomato, and sprinkle more of the dried herbs/spices.
- Bake at 350 for 40-45 minutes!
- 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!!
- 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!
- The baking dish I use CorningWare . It's fabulous!