Paleo Lasagna


Okay so Lasagna time!  I know that when I first went gluten free I was always buying the gluten free noodles to make pasta!  But now I don’t really miss pasta much.  PaleOMG’s 5 ingredient Pizza Bake usually satisfies my craving but sometimes I want to try new things.  So I created this Paleo-ish Lasagna Recipe to share with you all.  It is still a work in progress but I think it turned out pretty yummy!


  • 3 Zucchini or Yellow Squash
  • 1 lb of Bison Meat (or you could use grass-fed beef, ground chicken or group Italian sausage, I am just on a bison kick)
  • 1 package of Mozzarella cheese (this is what makes it not really paleo)
  • 1 TBSP Dried Oregano
  • 1 TBSP Dried Basil
  • Olive Oil to coat the dish
  • 1 jar of Tomato sauce (I used Tomato Basil)

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That is the sauce and cheese I used for this dish.


  1. Heat the oven to 350
  2. Add the bison (or whatever meat) to a skillet and cook until browned
  3. Drain the water and grease out of the meat
  4. Add back to the skillet and add in tomato sauce and mix, adding in the herbs, cook for about 2 minutes.
  5. Coat a clear rectangular dish with olive oil
  6. Cut in a Food processor or by hand into slivers the zucchini and squash.
  7. Layer the bottom of the dish with a thin layer of zucchini.
  8. Add a layer of the meat mixture and a lite sprinkle of cheese, continue this until you are out of ingredients with the layering.
  9. Add the remainder of the cheese to the top.
  10. Cook in oven for 30 minutes.
  11. Remove let it sit for a few minutes and then cut and serve.

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And that is the finished product! We ate if for dinner and then ate again for leftovers the next day!  I hope you enjoy!