The World’s Best Ever Magical Paleo Lasagna

Ok, so maybe it hasn’t quite won these accolades, but, I can assure you that this was pretty much out of control good. I never could imagine that lasagna could be edible if you took out the two most important ingredients: noodles and cheese.  But alas, not only was The World’s Best Ever Magical Paleo Lasagna edible it was incredible! I hope you’ll agree!!!


For “cheese”

  • 1 cup cashews soaked for 2-3 hours and drained
  • 3 tablespoons water
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1 egg
For meat sauce:
  • 1 pound grass fed ground beef
  • 1 jar organic marinara (i used garlic marinara)
For veggie layers:
  • 1 eggplant
  • 1 large zucchini sliced in 1/4 inch pieces
  • 2 eggs
  • 3/4 cup cashew meal
  • 1 teaspoon garlic salt
  • 2 tablespoons water
  1. preheat oven to 400
  2. in a bowl, whisk 2 eggs and 2 tablespoons water
  3. mix cashew meal and garlic salt on a plate
  4. slice eggplant in 1/4 inch slices, saturate in egg wash, then dredge in cashew meal
  5. place on baking sheet and cook for 30 minutes, flipping once
  6. reduce heat to 375 in oven
  7. while eggplant is baking, brown ground beef in medium sized skillet then add marinara and turn off heat
  8. for “cheese”, place soaked cashews, water, seasonings, and apple cider vinegar in blender or food processor and puree
  9. add in egg and blend again briefly
  10. in a greased casserole dish, place a layer of sliced zucchini on the bottom
  11. now spoon half of meat sauce over zucchini
  12. spread half of “cheese” on top of meat sauce
  13. layer baked eggplant on top of “cheese”
  14. then spoon remaining meat sauce on top and “cheese” on top of meat sauce
  15. i spread the “cheese” into the meat sauce a little bit so they were slightly combined
  16. bake at 375 for 30-35 minutes
Paleo Lasagna
Paleo Lasagna
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  1. says

    I made this last night. It turned out fantastic! Fairly quick and easy to put together. The whole family enjoyed it, even the 5 and 3 year old. My 3 year old was evening talking about how good dinner was hours after eating. That is HUGE deal for him…he is my pickiest eater. This recipe will become a permanent part of our dinner rotation.

  2. says

    I never thought of trying to make a paleo lasagna, but this does sound good. Thanks so much for sharing it at Gluten-Free Wednesdays!

  3. says

    Hi! Just found your blog today through the plantain taco shells. YUM! In this recipe would almond meal work out as a good substitute for the cashew meal? I have lots of almond meal but haven’t used cashew yet. Thanks! Love the recipes and can’t wait to give a few of them a try soon!

  4. Maureen Ford says

    You mentioned that almond meal could sub for cashew meal. Would I also be able to use almonds for the ‘cheese’? We are cashew allergic.

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