Noodle Free Lasagna

HAPPY BIRTHDAY Glitter Spice! Today is the one-year anniversary of, I can’t believe that I have been blogging for a year already!!! I wanted to do something nice for Glitter on her Birthday, so I have decided to start her a Facebook Page!  Go check it out HERE and don’t forget to like it!  In addition to starting a Glitter Spice Facebook page, I decided to share a lasagna recipe or is it a lasagne recipe!  I prefer to spell it lasagne so that I can then say the word “La-Sag-Nee” over and over again to myself while I am cooking :). Words get stuck in my head for days, just the way songs do. If that word is going to hang out for a few days, I prefer it to be a fun word to say. So as a result, I decided to share a lasagne recipe with you in honor of Glitter Spice’s Birthday. 🙂

It has been chilly in NYC, and I have been craving all things soupy, cheesy and comforting. Most of the time the cheesy and the comforting things leave me feeling kind of gross after. Boooooo! So with this recipe I decided to keep the cheese, just lighten it up a bit and get rid of the noodles. I love cheese way too much to get rid of it, so the noodles had to go!  I was pleasantly surprised, this noodle free lasagna can hold her own…so don’t knock it until you try it!  Now let’s make some La-Sag-Nee!

Ingredients for Noodle Free Lasanga

Ingredients for Noodle Free Lasagna


  • 1 White Onion, diced
  • 1/2 Bag of Quorn Crumbles or 1 LB of Protein of Choice
  • 1 15oz Can Crushed Tomatoes with Basil
  • 3 TBS Tomato Paste
  • 3 TBS Italian Spice Blend
  • 1 Tsp. Granulated Garlic
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 4 Cloves Garlic, diced
  • 1 LB of Zucchini and/or Yellow Squash, cut into thin medallion rounds
  • 1/2 C Goat Cheese or Skim Mozzarella, shredded
  • 2 C Greek Yogurt
  • 1 Head Broccoli, roughly chopped
  • 6 Stalks Curly Kale, leaves removed from stems
  • 1 Egg
  • Patience


  1. In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sauté on medium-high until softened, about 3-5 minutes.
  2. Add your protein of choice, canned tomatoes, tomato paste, spices, salt, pepper, and diced garlic. Continue to cook all ingredients until the protein is cooked through. Set the sauce aside when done.
  3. In a medium bowl, combine goat cheese or mozzarella, greek yogurt, broccoli pieces, and egg. Mix well.
  4. Preheat oven to 375 degrees. Lightly grease the bottom of an 8 x 8 or 13 x 9  deep baking dish (depends on how thick you want your lasagna to be). Place a layer of zucchini and squash rounds evenly across the bottom, making a squash liner of sorts.
  5. Add a layer of tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture. Top that with a thin layer of kale leaves (place the leaves flat). Continue with this layering process until you have used all of your ingredients.
  6. Top the entire dish with more shredded cheese.
  7. Bake for 45 to 60 minutes. Broil the last few minutes if the cheese on the top is not a golden brown.
  8. Remove from oven and allow to sit for 10 minutes before serving. This is a key step for this recipe and it is where your patience comes into play. If you don’t wait, you will end up with noodle free lasagna soup.  Do it for the cheese and let the La-Sag-Nee hang out for 10 mins.
  9. After you have patiently waited, cut it into pieces, use a spatula to get it onto your plate and top that beautiful noodle free lasagna with some fresh parmesan. You can never have too much cheese 😉  Enjoy your La-Sag-Nee!!!

*Note ~ I just really enjoy the Quorn Grounds for this recipe, (I am not sponsored by them); feel free to use any veggie friendly or meat protein that you prefer and let me know how it turns out! Also make this recipe paleo, by leaving out the cheese and the yogurt. Use a nut based cheese instead.



14 thoughts on “Noodle Free Lasagna

  1. Pingback: Meal Plan Monday: More Paleo Friendly Recipes

  2. Pingback: Amazing Web Shares » 29 Tasty Vegetarian Paleo Recipes

  3. Pingback: 29 Tasty Vegetarian Paleo Recipes | Sing Viral

  4. Pingback: Pure Social Shares » 29 Tasty Vegetarian Paleo Recipes

    1. Dani

      Hi Patti. You can omit the broccoli completely or just sub it out for one of your favorite veggies approx 1.5 cups worth, like cauliflower. I have not used goat yogurt in this recipe, but I don’t see why it would not work. I hope it helps and let me know how it turns out. 🙂

  5. Bethany

    Hi Dani. I gotta say I love this recipe. I’m vegetarian and my husband is pseudo-paleo, so your lasagna is a great compromise for us. I’ve actually made your recipe about three times now and have played with some of the ingredients. Just a few suggestions that have worked for us: 1.) I doubled the crushed tomatoes and used two 15 oz cans. I found one can came up a bit short and was barely enough to cover the second layer of the summer squash/zucchini. 2.) I used 1 cup of Mozzarella with the Greek Yogurt mixture instead of 1/2 cup. 3.) I cut up the Kale into small pieces and made sure the stem was removed. I found it less bitter doing it this way instead of using big leaves. 4.) I topped the lasagna with shredded Smoked Mozzarella (you could probably use Smoked Gouda as well). The smokey flavor adds a whole new dimension to the lasagna. All in all, your recipe is dynamite, so thank you for creating it!

  6. Cynthia

    I want to thank you for your recipe! I have been looking for paleo meals that my entire family loves and can tolerate well. We all have different ways of eating and foods we can/cannot have so my search is extensive to find recipes that are keepers. It was wonderful to eat lasagne that was delicious and we all felt good afterwards. I used 6 fresh tomatoes for the sauce and ground chicken as the protein. I used Kite hill Ricotta (nut cheese) on half of the lasagne and a macadamia nut cheese that I love on the other half. ~And topped it with Shredded Almond cheese. Thank you for sharing your lovely recipe. It truly is a gift to my family.

    1. Dani

      Hi Cynthia! Thank you so much for taking the time to share such a great comment, I really appreciate it and I am so happy that you love the recipe. Also, thanks for sharing your recipe changes, I can’t wait to try Kite Hill Ricotta nut cheese, I am always looking for good vegan cheese alternatives 🙂

  7. Rosana Compagnone

    Hi Dani,
    I love noodle-free lasagne! it makes the traditional dish so light and “guilt-free” – I liked the fact that you lighten it up the cheesy part (even more) by using skim mozzarella and greek yogurt – I will definitely try it next time I make it.
    One tip, if I may (and if you don’t mind) – When I make a similar noodle-free lasange recipe with zucchini, I like baking the zucchini slices for about 10 min at 100-150°C to dry all the moist out of slices. This makes the final product more firm and less watery – I’ve heard you can also grill the slices in a pan, but it honestly takes more time.
    Again, great recipe to get creative with veggies in the kitchen!

    1. Dani

      Hi! Thank you for the great info. I always thought that the dish was a bit watery and I am now excited to try you suggestion. Thank you so much for taking the time to comment, I really appreciate it. 🙂

Leave a Reply