Upgrade taco night with this double-decker spicy lasagna made with fresh zucchini and dairy-free cauliflower cheese!

Combining the cozy of lasagna and spicy tacos, this one-of-a-kind recipe is hearty enough to feed the whole family. Thin sliced zucchini strips serve as a stand-in for traditional lasagna noodles. The trick is to use large zucchini slices to add extra support and to keep the layers together.

Cauliflower cheese creates a creamy texture, flavor, and look that’s similar to cheddar cheese. You can easily make your own at home by using this make-ahead recipe built for slicing, melting, cubing, or shredding. Use it in all of your favorite cheesy recipes as a dairy-free alternative.

Love pasta? Grab your spiralizer and crank out these amazing veggie noodle recipes!
Click Here to Get Your FREE recipe book of 20 Easy Ways to Use Your Spiralizer.

To get started, remove the ends of each zucchini and slice lengthwise to create thin, ¼-inch strips. Arrange the zucchini strips along the bottom of a casserole dish lined with parchment paper. You’ll want to slightly overlap the zucchini strips to create one single layer. The parchment paper will help keep the zucchini from sticking to the bottom of the dish.

Next, spoon half of the meat mixture onto the zucchini layer and sprinkle half of the cauliflower cheese. Add half of the sliced jalapeños on top and repeat the pattern one more time, starting with another layer of zucchini. Bake for 10-15 minutes, or until the cauliflower cheese has melted. Remove from the oven and finish with remaining diced tomatoes, jalapeños, and scallions. Transfer back to the oven to let cook for five minutes. When ready, slice into six pieces and enjoy!

Tip: This lasagna can be reheated at 350°F for 35 minutes as a no-hassle weekday dinner for busy nights.

Jennafer Ashley

No-Noodle Spicy Paleo Zucchini Lasagna

Share on Facebook Pin It Tweet Email It

Total time:45 mins

Cook Time:25 mins 25 minutes

Prep Time: 20 mins 20 minutes

Serves:6

No-Noodle Spicy Paleo Zucchini Lasagna

Recipe by: Jennafer Ashley

Upgrade taco night with this double-decker spicy lasagna made with fresh zucchini and dairy-free cauliflower cheese.

Tools

• 8x10-inch casserole dish
• Parchment paper
• Large skillet

Ingredients

• 2 lbs grass-fed ground beef
• 2 T ground cumin
• 1/4 t ground cayenne pepper
• 1 t smoked paprika
• 1/2 t sea salt
• 1/2 cup tomato paste
• 2 cups tomatoes, diced
• 2 large zucchini, sliced ¼-inch thick lengthwise
• Paleo cauliflower cheese, grated
• 2 medium jalapeños, sliced
• 1/2 cup chopped green onion

Instructions

• Preheat the oven to 400°F and line the bottom of a casserole dish with parchment paper.
• In a large pan over medium heat, brown the ground beef for 5 minutes. Add in the dried seasonings and continue to cook an additional 5 minutes. Stir in tomato paste and add one cup of diced tomatoes. Remove from heat and set aside.
• Arrange one layer of zucchini slices onto the bottom of the casserole pan, overlapping slightly.
• Add half of the ground beef mixture and top with half of the shredded cauliflower cheese. Place half of the sliced jalapeños on top and repeat the same pattern with additional zucchini, meat, and cauliflower cheese.
• Bake for 10-15 minutes or until the cauliflower cheese is fully melted. Finish with remaining tomatoes, jalapeños, and green onion before serving. Slice into six squares and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Paprika (Simply Organic)
Coarse sea salt (Aztec Sea Salt)

(You’ll Also Love: Pasta-Less Eggplant Lasagna Roll-Ups)