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No-Pasta Lasagna

January 16, 2013
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For Christmas, I got a beautiful red Dutch oven from Matt’s sweet grandma, so I’ve been researching recipes to cook in it. On my yums board on Pinterest, I had previously pinned a recipe for paleasagna, so I decided to give it a try.

I adapted the recipe to Matt and my tastes — no chunky tomatoes, onions, goat cheese, or squash to mess with. (For the record, I’m not the one who dislikes squash. Yum.)

Adapted no-pasta lasagna


  • 1 pound of lean ground turkey
  • 2 8 oz cans Hunt’s tomato sauce with basil, garlic, oregano
  • 3 tbsp tomato paste
  • Italian spice blend (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Garlic powder (to taste)
  • 1 large zucchini, cut into medallion rounds (I used my new food processor!)
  • 1/2 cup Parmesan
  • 2 cups plain Greek yogurt
  • broccoli and cauliflower, roughly chopped (didn’t measure amount)
  • 1 egg
  • Mozzarella (to sprinkle on top)



1. In a large skillet, cook ground turkey until brown. Add 1.5 cans (12 oz) tomato sauce, tomato paste, Italian spices, salt, pepper, and garlic. Let simmer so flavors cook in. Set aside.

2. In a medium bowl, combine Parmesan, Greek yogurt, broccoli and cauliflower pieces, and egg. Mix well.

3. Preheat oven to 400 degrees. For the Dutch oven, I greased the inside with olive oil. For a regular glass baking dish, you can just use a regular no-stick spray. Then I put a little tomato sauce in the bottom of the pan, but don’t think this was necessary.

4. Add layers: Place a layer of zucchini and squash rounds evenly across the bottom. Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture. I had more zucchini left, so I added it, then a very thin layer of the leftover tomato sauce.

5. Top the entire dish with mozzarella cheese.

6. Bake for 45 to 60 minutes. Remove from oven and allow to sit before serving.

And voila! It turned out a little soupy because I used 3 cans of tomato sauce — that’s why I listed 2 cans in the recipe above. Nonetheless, it was delicious and I still have more leftovers for lunch tomorrow. Even Matt, who was skeptical about pasta-free lasagna, loved strongly liked it.


One Comment leave one →
  1. January 16, 2013 9:45 pm

    You will use your dutch oven for EVERYTHING! {…at least I do 🙂 }

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