Go Back
+ servings

Paleo Mexican Lasagna

A grain free, Keto, and Mexican version of your favorite Italian comfort food! This lasagna is super easy to make and is a meal the whole family will enjoy!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 51 minutes
Total Time 1 hour 1 minute
Servings 6 people
Calories 259kcal
Author Mary Smith


  • 6 large zucchini/squash I used 3 of each
  • 1 lb grass-fed ground beef
  • 1 24 oz jar marinara or tomato sauce I love Rao's Homemade
  • 1 container Kite Hill Almond Milk Cream Cheese or Ricotta
  • ½ onion diced
  • 1 4 oz can chopped green chiles
  • 1 tbsp chili powder
  • 1.5 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt plus more for sprinkling on the zuchinni
  • ½ tsp paprika
  • dash cayenne pepper (optional)
  • cilantro for garnish
  • Dairy free sour cream for garnish


  • Preheat oven to 350. Spray a 9x12 baking dish or lasagna pan with olive oil or avocado oil. Cut your squash/zucchini lengthwise into thin sheets about 1/8-1/4 inch thick. You should have about 18 pieces total. Place the squash into a colander in the sink and sprinkle liberally with sea salt. (Don't worry - it won't be too salty. This helps the zucchini sweat off some of the water so you don't end up with a watery lasagna!) Let it sit in the sink for 20-30 minutes while you make the sauce. 

Make the meat sauce

  • Heat a large sauce pan over medium heat. Add the onion and the ground beef and cook 5-7 minutes until browned and mostly cooked through. Add in the marinara, chopped green chiles, and spices. Bring to a boil, then reduce heat to low. 

Make the first layer:

  • Once the squash pieces have sweated off some of the water, blot them with paper towels to remove any excess moisture. Add 6-7 pieces of the squash in a single layer side by side so they cover the bottom of the baking dish. Add half of the meat sauce on top of the squash, using a ladle to spread it evenly and cover the squash completely. Cover the meat sauce with about 12 one-inch dots of cream cheese (it's tough to spread, so we are just going to use small dots!).
  • Add another squash layer on top, and repeat the same as the above with adding more meat sauce and cream cheese. Finish by topping with a 3rd layer of squash and spray it with a little more oil. 
  • Bake for 45 minutes. Top with cilantro and dairy-free sour cream. Enjoy!


Calories: 259kcal | Carbohydrates: 12g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 490mg | Potassium: 1103mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1062IU | Vitamin C: 59mg | Calcium: 77mg | Iron: 3mg