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!
My Natural Family
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.
30 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
- 1/4 C. Olive Oil
- 1 Small Onion, diced
- 1 teaspoon Real Salt
- 1 teaspoon Garlic, minced
- 7 C. Tomatoes, diced(about 10 small tomatoes)
- 1/2 tablespoon Raw Honey (leave out for Whole30)
- 1 tablespoon Olive Oil
- 1/2 Small Onion, diced
- 1 lb. Ground Turkey
- 1/2 teaspoon Real Salt
- 1/4 teaspoon Pepper
- 18 large Basil Leaves, chopped
- 1/2 tablespoon Olive Oil
- 1/4 small Onion, chopped
- 1/2 Yellow Summer Squash, chopped
- 1/2 teaspoon Garlic, minced
- 1/4 teaspoon Real Salt
- 1/2 C. Coconut milk, divided
- 1 Egg
- 4 medium-sized Zucchini, thinly sliced lengthwise (6-7 slices from each
- To make the Marinara:
- Heat the olive oil in a large saucepan over medium/high heat. Add the
- onion and salt and saute for 2 minutes. Add the garlic and saute for 30
- seconds more. Add the tomatoes and honey and reduce heat to medium. Let
- the sauce cook down for about 20 minutes, or until no longer watery and
- slightly thick. Check seasonings and add more salt, if needed.
- Heat the olive oil in a saute pan over medium/high heat. Add the ground
- turkey and break apart with a spatula. Cook the turkey for 2 minutes then
- add the onion, salt and pepper. Continue cooking until turkey is cooked
- through(make sure it has been broken up into small crumbles) and the onion
- is soft. Remove the pan from heat and toss the fresh basil into the
- Heat the olive oil to medium in a small saucepan. Add the chopped onion,
- summer squash, salt, and garlic to the pan and saute for about 3-4
- minutes, until the onion is translucent. Do not brown. Add 1/4 C. of the
- coconut milk to the pan and bring to a boil. Simmer for 2 minutes, or
- until more than half of the liquid is absorbed.
- Place the mixture in a blender with the remaining 1/4 c. coconut milk and
- puree until very smooth. Add the egg and puree until well blended.
- Lightly grease the inside of a crock pot.
- Cover the bottom of the crock pot with about 3/4 C. of the marinara sauce,
- spreading it out evenly.
- Place about 5 zucchini 'noodles' side by side over the marinara sauce.
- Spoon a layer of the 'cheese sauce' over the zucchini noodles(about 1/2
- Sprinkle about 1/2 heaping c. of the meat mixture over the sauce.
- Spoon about 1/2-3/4 C. of the marinara sauce evenly over the meat mixture.
- Repeat this layering process until you have made 5 layers(zucchini, sauce,
- meat, marinara) ending with the marinara sauce.
- Cover and cook on high for 1 1/2 hours.
- After 1 1/2 hours, remove the lid.
- Using a turkey baster or a ladle, remove all excess liquid that has pooled
- in the crock pot(the zucchini will let off quite a bit of liquid) and
- place it in a shallow frying pan. Bring the liquid to a boil and simmer
- for about 5-7 minutes, or until reduced into a thick, creamy sauce. Pour
- the sauce over the top of the lasagna in the crock pot and serve.