Paleo Crock Pot Lasagna Recipe

Paleo Crock Pot Lasagna Recipe. It has 4 different layers…a homemade marinara, zucchini noodles, a creamy “cheese” layer, and a ground turkey layer with fresh basil.

Today we have one of my all time favorite foods, LASAGNA, it doesn’t get better than this folks! We have reinvented a classic dish to make it healthier and acceptable to maintain a Paleo lifestyle. You no longer have to limit lasagna from your food list if you like to eat Paleo. That is right – we have a Paleo crock pot lasagna recipe for you to enjoy.

I used thinly sliced zucchini for the noodles. It has 4 different layers…a homemade marinara, zucchini noodles, a creamy “cheese” layer, and a ground turkey layer with fresh basil. To make the “cheese” sauce I’ve pureed sauteed summer squash and onions with coconut milk and an egg. When cooked it forms a flavorful ‘ricotta’ like texture.

Because the zucchini lets out so much water when cooked, you can either salt it and force some of the water out before cooking, or cook down the liquid after the lasagna has cooked. I found that removing the liquid from the crock-pot after the lasagna was cooked (I used a turkey baster which worked very well) and quickly reducing it in a wide pan made a creamy, super flavorful sauce which made the lasagna extra good.

Although this recipe is a little bit more involved and time consuming, it was very much worth it! This recipe tastes wonderful, is healthy, and is a great way to eat lasagna while maintaining a Paleo lifestyle. It is so good, our family just can’t wait to make it again!  We hope you can enjoy this recipe as much as we did! Let us know if you have tips or suggestions and what you think of our recipe! Enjoy!

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4.5 from 2 reviews
Paleo Crock Pot Lasagna Recipe
Prep time
Cook time
Total time
A paleo crock pot lasagna recipe with four delicious layers: a homemade marinara, zucchini noodles, a creamy "cheese" layer, and a ground turkey layer with fresh basil.
Recipe type: Paleo
Serves: 6
  • ¼ C. Olive Oil
  • 1 Small Onion, diced
  • 1 teaspoon Real Salt
  • 1 teaspoon Garlic, minced
  • 7 C. Tomatoes, diced(about 10 small tomatoes)
  • ½ tablespoon Raw Honey
  • 1 tablespoon Olive Oil
  • ½ Small Onion, diced
  • 1 lb. Ground Turkey
  • ½ teaspoon Real Salt
  • ¼ teaspoon Pepper
  • 18 large Basil Leaves, chopped
  • ½ tablespoon Olive Oil
  • ¼ small Onion, chopped
  • ½ Yellow Summer Squash, chopped
  • ½ teaspoon Garlic, minced
  • ¼ teaspoon Real Salt
  • ½ C. Coconut milk, divided
  • 1 Egg
  • 4 medium-sized Zucchini, thinly sliced lengthwise(6-7 slices from each
  • zucchini)
  1. To make the Marinara:
  2. Heat the olive oil in a large saucepan over medium/high heat. Add the
  3. onion and salt and saute for 2 minutes. Add the garlic and saute for 30
  4. seconds more. Add the tomatoes and honey and reduce heat to medium. Let
  5. the sauce cook down for about 20 minutes, or until no longer watery and
  6. slightly thick. Check seasonings and add more salt, if needed.
To make the meat filling:
  1. Heat the olive oil in a saute pan over medium/high heat. Add the ground
  2. turkey and break apart with a spatula. Cook the turkey for 2 minutes then
  3. add the onion, salt and pepper. Continue cooking until turkey is cooked
  4. through(make sure it has been broken up into small crumbles) and the onion
  5. is soft. Remove the pan from heat and toss the fresh basil into the
  6. mixture.
To make the paleo "cheese Sauce"
  1. Heat the olive oil to medium in a small saucepan. Add the chopped onion,
  2. summer squash, salt, and garlic to the pan and saute for about 3-4
  3. minutes, until the onion is translucent. Do not brown. Add ¼ C. of the
  4. coconut milk to the pan and bring to a boil. Simmer for 2 minutes, or
  5. until more than half of the liquid is absorbed.
  6. Place the mixture in a blender with the remaining ¼ c. coconut milk and
  7. puree until very smooth. Add the egg and puree until well blended.
To assemble lasagna:
  1. Lightly grease the inside of a crock pot.
  2. Cover the bottom of the crock pot with about ¾ C. of the marinara sauce,
  3. spreading it out evenly.
  4. Place about 5 zucchini 'noodles' side by side over the marinara sauce.
  5. Spoon a layer of the 'cheese sauce' over the zucchini noodles(about ½
  6. C).
  7. Sprinkle about ½ heaping c. of the meat mixture over the sauce.
  8. Spoon about ½-3/4 C. of the marinara sauce evenly over the meat mixture.
  9. Repeat this layering process until you have made 5 layers(zucchini, sauce,
  10. meat, marinara) ending with the marinara sauce.
  11. Cover and cook on high for 1½ hours.
  12. After 1½ hours, remove the lid.
  13. Using a turkey baster or a ladle, remove all excess liquid that has pooled
  14. in the crock pot(the zucchini will let off quite a bit of liquid) and
  15. place it in a shallow frying pan. Bring the liquid to a boil and simmer
  16. for about 5-7 minutes, or until reduced into a thick, creamy sauce. Pour
  17. the sauce over the top of the lasagna in the crock pot and serve.

Paleo Crock Pot Lasagna Recipe

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  1. Jessica says

    I have made this a few times now. I love how healthy it is. And the cheese sauce… yum! Although my kids still prefer the meat version I like to throw this in every now and again to mix it up.

  2. Jason says

    This recipe blew me away. The flavor was incredible. Love the idea of reducing the liquid produced from the zucchini. So smart. I actually had some trouble reducing quicky and decided to add some tapioca flour to produce more of a gravy. Regardless it was excellent and I am elevating this to the top of my list of favorite recipes!

  3. shannon says

    This taste great however i didnt have nearly enough marinara to do 5 layers and at the end i didnt have any extra juice?!?! Cant figure out what went wrong!

  4. says

    This recipe was amazing. Loved it! I love me some cheese so I was wondering if at the end I’d have to add some real cheese to this…there was 0 need for that. The way that “cheese” sauce turns out is amazing. It clings to food like cheese does. With all the flavors mixing together with it, I don’t miss whatever real cheese is at all. Love! (My household loved it so much that next time I think I’ll need to double the didn’t last long at all!)

  5. KY Girl says

    I am allergic to coconut. Seems like coconut/coconut oil is a staple to Paleo. Having trouble finding recipes without it. Any suggestions for substitutes?

  6. Lisa says

    We love to make zoodles (our name for zucchini noodles) and lasagna is one of my favorite ways to use them, but having gone dairy free the “cheese” part has been something of a challenge. I’ve cheated in the past and used a bit of real cheese on the top while mixing a cashew cheese with spinach to make a ricotta like layer. I can’t wait to try your cheese sauce idea, but have one question…. I use coconut milk in some things, but find that the coconut flavor is too strong in others. Have you tried using any other dairy-free milk? I am allergic to soy, so that one is out, but any of the others could work for us. Just wondered your thoughts on this. Maybe the coconut milk in the can is less coconutty?

    • Rebecca says

      I use coconut milk a ton for dairy free recipes in our family and I have only used Natural Value canned coconut milk so I don’t know about the others but it doesn’t taste like coconut at all. All my kids eat it fine and don’t complain about it, which really surprises me because I can taste a difference. It’s not gross or anything. It’s just not the same. Hope that helps . . .

  7. Cathy R. says

    So happy to find your website! I’ve been looking for Low Carb slow cooker recipes. This looks fantastic! Must try soon. Thanks!

  8. gina says

    This looks amazngly delicious! I love cheese, so I am curious how this will taste without traditional cheese. It sounds so healthy and fresh and light for a lasagna, cant wait to try it.

  9. Bonnie says

    This will be our third time making this outstanding dinner tonight. Love everything about it, especially the fact that dinner is already done for tomorrow & will be just as delicious!

  10. Stacy says

    This was amazing!! My family loved it! Do you think I could bake this in the oven next time? If so what temp and how long? The reason I ask is because we LOVED it so much that I would like to double the recipe but my crockpot isn’t big enough for a double recipe! Thank you for a wonderful dinner!

    • Rebecca says

      So glad you liked it! You could definitely bake it in the oven. I would suggest cooking it at 350 degrees for 45-60 minutes, then reducing the sauce after baking.

  11. Chantal says

    I rarely comment on websites, however this recipe is SO AMAZING I literally can not stop talking about it! I have tried so many recipes looking for a replacement for gluten lasagna, this is it! I fed it to non-Paleo family and they loved its flavour and were surprised it was Paleo. Thank you, thank you, thank you:).

  12. Bonnie says

    This looks outstanding. We just got home from the store with the ingredients to make it and now I’m not sure we got the right coconut milk. We bought Silk Original (unfortunately we messed up, we usually get unsweetened) . Is it canned coconut milk, “original” or unsweetened? Thank You. We can’t wait to try it.


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