Paleo Zucchini Crock-Pot Lasagna Recipe for Low-Carb Dinners

Here’s a Zucchini Crock Pot Paleo Lasagna recipe — a healthier take on a classic that fits Paleo, grain-free, gluten-free, dairy-free, and Whole30-friendly menus. Thinly sliced zucchini replaces traditional pasta, while layers of homemade marinara, a creamy vegetable “cheese,” and a seasoned ground turkey filling create a comforting, flavorful lasagna you can enjoy without the grains.

Zucchini Crock Pot Paleo Lasagna Recipe {Gluten-Free, Clean Eating, Dairy-Free, Whole30}

The lasagna contains four layers: homemade marinara, zucchini “noodles,” a smooth, ricotta-like paleo “cheese” made from pureed sautéed summer squash and onions blended with coconut milk and an egg, and a flavorful ground turkey layer finished with fresh basil. The result is rich, satisfying, and much lighter than traditional lasagna while still delivering classic layered texture and taste.

Tips and Tricks

Because zucchini releases a lot of moisture during cooking, you can salt the slices ahead of time and let them drain, or remove excess liquid after cooking and reduce it into a concentrated sauce. I like using a turkey baster to extract the liquid and then simmering it down in a wide pan — it becomes a creamy, flavorful topping to finish the lasagna.
If you prefer a saucier lasagna, increase the amount of marinara to suit your taste.
To simplify assembly, dice the squash and mix all components together; the appearance will differ but the flavor will be similar.
Almond milk has worked well for me as a substitute in other recipes that call for coconut milk, so it should be an acceptable swap here if desired.
You can also bake this in the oven: set it at 350°F (175°C) for 45–60 minutes, then reduce any excess sauce after baking.

This recipe takes a little effort, but the result is well worth it: a delicious, comforting lasagna that keeps your Paleo goals intact. It’s a family favorite and makes a satisfying main course for gatherings or a special weeknight dinner. Give it a try and adjust seasonings or sauce levels to match your preferences. Enjoy!

Zucchini Crock Pot Paleo Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.3 from 4 reviews

Author: Rebecca Baron
Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 150 minutes
Yield: 12
Category: Main Course
Cuisine: Paleo

Print Recipe

Description

A paleo crock pot lasagna with four distinct layers: homemade marinara, zucchini noodles, a creamy vegetable-based “cheese,” and a seasoned ground turkey filling with fresh basil.

Ingredients

Scale

FOR THE MARINARA:

¼ cup Extra Virgin Olive Oil
1 Yellow Onion, diced
1 tsp Real Salt
1 tsp Garlic, minced
7 cups Fresh Tomatoes, diced (about 10 small tomatoes)
½ tbsp Raw Honey (omit for Keto or Whole30)

FOR THE MEAT FILLING:

1 tbsp Extra Virgin Olive Oil
½ Small Onion, diced
1 lb Ground Turkey
½ tsp Real Salt
¼ tsp Black Pepper
18 Large Fresh Basil Leaves, chopped

FOR THE PALEO “CHEESE SAUCE”

½ tbsp Olive Oil
¼ Yellow Onion, chopped
½ Yellow Summer Squash, chopped
½ tsp Garlic, minced
¼ tsp Real Salt
½ cup Coconut milk, divided
1 Egg
4 medium Zucchini, thinly sliced lengthwise (about 6–7 slices per zucchini)

Cook Mode
Prevent your screen from going dark

Instructions

To make the Marinara:

Heat ¼ cup olive oil in a large saucepan over medium-high heat. Add the diced onion and salt; sauté 2 minutes. Add minced garlic and sauté 30 seconds. Stir in the diced tomatoes and honey, reduce heat to medium, and simmer about 20 minutes until the sauce thickens and is no longer watery. Taste and adjust salt as needed.

To make the meat filling:

Heat 1 tbsp olive oil in a sauté pan over medium-high heat. Add the ground turkey and break it apart with a spatula. After 2 minutes, add the ½ onion, ½ tsp salt, and ¼ tsp pepper. Cook until turkey is no longer pink and onions are soft. Remove from heat and fold in the chopped basil.

To make the Paleo “Cheese Sauce”:

Warm ½ tbsp olive oil in a small saucepan over medium heat. Add the chopped onion, summer squash, ¼ tsp salt, and minced garlic; sauté 3–4 minutes until the onion is translucent but not browned. Add ¼ cup coconut milk and bring to a boil, then simmer until more than half the liquid is absorbed, about 2 minutes.
Transfer the mixture to a blender, add the remaining ¼ cup coconut milk, and puree until very smooth. Add the egg and blend until fully incorporated; this will create a creamy, ricotta-like texture when cooked.

To assemble the lasagna:

Lightly grease the inside of a crockpot.
Spread about ¾ cup of marinara across the bottom of the crockpot.
Place roughly 5 zucchini “noodles” side by side over the sauce.
Spoon about ½ cup of the “cheese sauce” over the zucchini layer.
Scatter about ½ cup (heaping) of the meat filling over the “cheese” layer.
Top the meat with ½–¾ cup of marinara, spreading evenly.
Repeat the layers (zucchini, cheese sauce, meat, marinara) until you have five layers total, finishing with marinara on top.
Cover and cook on High for 1 ½ hours.
After cooking, remove the lid and extract excess liquid that has collected using a turkey baster or ladle. Pour the liquid into a shallow frying pan and boil it down for 5–7 minutes until it reduces to a thick, creamy sauce. Pour that sauce back over the lasagna and serve.