Paleo Lasagna with Homemade (easy!) Dairy-free Melty Cheese + Butternut Squash “Noodles”

Paleo Lasagna with Dairy-free Melty Cheese + Butternut Squash "Noodles" (grain-free + dairy-free)Top your favorite casseroles with this easy recipe for dairy-free melty cheese, made entirely of whole foods, used as the rich topping in this dairy-free, grain-free, paleo lasagna, layered with butternut squash noodles.

There is so much awesome here, I’m not sure where to start. Wait, yes I do… I MADE DAIRY-FREE MELTY CHEESE! Yes, it melts. And it holds things together. And it tastes like cheese… but it’s not cheese. And it goes fabulous on lasagna. Grain-free lasagna, to be exact.

This dairy-free + grain-free paleo lasagna is layered with thin strips of fresh butternut squash as the “noodles”. Fun, right?

Whole food at its finest, and I have The Spunky Coconut to thank for the inspiration behind this recipe.


Kelly Brozyna, the super Mom behind The Spunky Coconut blog, released her very first ebook earlier this year called, Real Food Recipes Cookbook. The cookbook has 180 gluten-free, dairy-free and mostly paleo recipes, many of the recipes are grain-free and low-carb, too. This paleo lasagna recipe being one of them.

Real Food Recipes from The Spunky Coconut has resources on how to stock a grain-free pantry, plan holiday meals and offers guides on how to make grain-free noodles out of common veggies, like the butternut squash lasagna noodles in today’s paleo lasagna.

All of the recipes in are gluten-free, Real Food Recipes Cookbook are dairy-free, and refined sugar-free. Most are paleo, and 120 of the recipes are egg-free!


Whether you’re treating health issues or just looking for more REAL FOOD recipes, Real Food Recipes Cookbook has it all. Healthful Pursuit approved!


Of the 180 recipes, the Grain-free Bagels, Dairy-free Coconut Milk Bread, Paleo Pumpkin Pancakes and Grain-free Boston Cream Donuts are my favorites ;)

Paleo Lasagna with Dairy-free Melty Cheese + Butternut Squash "Noodles" (grain-free + dairy-free)

I made slight changes to this recipe because… I can’t stick to ANY recipe, regardless of where I find it. Plus, I wanted to make it slightly higher in fat + lower in carbs.

Each serving of this dairy-free + grain-free, paleo lasagna has 17 grams of net carbs. Yes, it’s a bit high for one serving, but I’ve found that following a high-fat, low-carb eating style has me eating once, maybe twice a day. So, 17 grams of net carbs for one meal out of two meals is quite reasonable, really.

If you want to lower the carbohydrate count even further, you could sub the butternut squash noodles for slices of zucchini, or use a dairy-free cream-based sauce instead of tomatoes. My Dairy-free Cream Sauce would be excellent.

Paleo Lasagna with Dairy-free Melty Cheese + Butternut Squash "Noodles" (grain-free + dairy-free)

4.8 from 6 reviews
Paleo Lasagna with Dairy-free Melty Cheese + Butternut Squash Noodles
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
A dairy-free, grain-free, paleo lasagna recipe layered with butternut squash noodles and homemade, dairy-free melty cheese, made entirely of whole foods.
Meat Sauce
  • 1 lb. regular ground beef (30% fat or more)
  • ¼ cup beef stock
  • 28 oz. crushed tomatoes
  • 1 can tomato paste
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf
  • ½ teaspoon crushed red pepper
  • 4 drops alcohol-free liquid stevia, optional
Butternut Squash Lasagna Noodles
  • 1 butternut squash, peeled and sliced thin, lengthwise
Homemade Dairy-free Melty Cheese
  1. Preheat oven to 350F and lightly oil a 9x13 baking dish with a dab of coconut oil or red palm oil. Set aside.
  2. Add regular ground beef to a large saucepan and brown on medium-heat until no longer pink. Add remaining sauce ingredients. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes, to thicken.
  3. Meanwhile, slice butternut squash into thin pieces, lengthwise. They do not need to be perfect, just as thin as you can get them, about ?-inch. If they break while you’re cutting, no worries. Set aside.
  4. For the dairy-free melty cheese, heat ghee or tallow in a small saucepan over medium heat until melted. Whisk in the arrowroot. In a small bowl, combine almond milk, salt, lemon juice, garlic powder and onion powder. Slowly pour the almond milk mixture into the arrowroot mix, whisking to combine. Continue to whisk until smooth, then remove from the heat to cool for 15 minutes. Meanwhile, whisk eggs in a small bowl. Once the saucepan mix has cooled, whisk in eggs, slowly. Adding the eggs will make the mix thinner. Do not worry! The sauce will thicken up when it's baked.
  5. Now, time to layer your lasagna! From the bottom, up: meat sauce, noodles, meat sauce, parsley, cheese, noodles, meat sauce, parsley, cheese.
  6. Place in the preheated oven and bake for 1 hour + 20 minutes, or until the cheese has set and the ends of the dish begin to crisp up.
Almond Milk: I have not tried making this recipe with any other milk. The reason I chose almond milk is because of its mild flavor and light sweetness, very similar to regular milk. You could try homemade sunflower seed milk or rice milk.

Butternut Squash Lasagna Noodles: total weight of completed, sliced noodles were 500 grams.

Ghee or Tallow: Ghee is clarified butter, butter that’s had the casein and lactose removed from it. However, it still contains whey. If you are allergic to dairy, ghee should not be consumed. But, this recipe works fabulous with grass-fed tallow. You can render your own, or purchase at a health food store. Get grass-fed tallow here. Coconut oil could likely be used, but I haven’t tried it.

View Nutrition Information (once on page, scroll down)

Paleo Lasagna with Dairy-free Melty Cheese + Butternut Squash "Noodles" (grain-free + dairy-free)

I’m so excited about this recipe. I served this lasagna to Kevin and he legitimately thought I’d use a cheese product to get the cheese-like taste. Mwahaha!

Do you follow The Spunky Coconut? If you grab Kelly’s Cookbook, I’d love to hear which recipes are your favorites!

Paleo Lasagna with Dairy-free Melty Cheese + Butternut Squash "Noodles" (grain-free + dairy-free)

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  1. My daughter is allergic to almond milk… I suppose coconut ream or milk could be a substitute. And I am allergic to eggs… any suggestion there?

    • Coconut milk would be perfect! The eggs are pretty crucial for this recipe, so I’m not sure what you could replace them with. If you figure out something that works, I’d love to know!

      • I replace eggs with grown flaxseed, 3 tablespoon of flaxseed for one tablespoon of water , let’s rest by 15 minutes in the refrigerator as vegan i do that

  2. We love this dinner! I sub brown rice noodles as we are simply gluten and dairy free, not specifically paleo and it’s wonderful. I’m curious if I you’ve made one and frozen it to eat a few weeks later. The prep on this is time consuming and I would love to make several in a day and freeze for future meals but I would hate to ruin all that food and waste money. If you’ve frozen and reheated did you cook it fully before freezing or just assemble and freeze and only cook once?

    • I’m so glad you like it! I bet it would be delicious with brown rice noodles. I haven’t tried making it ahead and freezing it. If you try it, please let us know how it works out!

    • just curious if you ended up trying to freeze this recipe? I am meal prepping for after I deliver and wanted to freeze some casseroles

  3. I am freaking delighted with this recipe. Since I’m a bit lazy and to make it more weeknight friendly I made my version of meat sauce & spiralized the butternut squash into noodles on Sat.

    On Mon, I tossed the noodles with half the sauce and poured into a 9 x 13. Then topped with the rest of the meat sauce + the “cheese” sauce – running a butter knife through it to break up the noodles and let the cheese sauce soak in.

    Ended up having to bake for 100 min vs 80 (because of how I set it up) but my husband took it out of the oven for me and asked me if I had put cheese on it – score! Super tasty. Just got done eating some leftovers for lunch and it might have even been better.

    • Awesome!! So glad you enjoyed it. Thanks for sharing! :)

  4. Could you clarify the instructions? Is there a consistency the cheesy sauce should get to after adding the almond milk mixture? It says to whisk until smooth but didn’t indicate a texture. I did not wait for mine to heat up or thicken up much, before adding the eggs, and now I’m concerned. It’s in the oven now. So we will see! Looks delicious!!

    • The mixture should be creamy and about the consistency of 2% milk – not too terribly thick. I hope that helps!

  5. I found this recipe looking for a dairy-free lasagna recipe. First of all, it was so yummy and it will definitely be a winter staple in our household from now on! I made quite a few tweaks to it because we are not paleo and my husband has a beef/dairy allergy. We follow more of a WAPF/nourishing traditions diet, but tend to be paleo leaning because of my husbands allergy (which was from a darn tick bite,it’s called Alpha-Gal). Anyway, I used coconut oil instead of Ghee for the ‘cheese’ ,sprouted dough lasagna noodles instead of squash, and ground lamb instead of beef. Also, I ran out of tomato paste yesterday, so I used a jar of homemade pasta sauce, instead of the paste and crushed tomatoes. I was most pleased with the ‘melty cheese’, even with coconut oil, it came out great! I used duck eggs, because they are higher in protein and tend to be more glue-like or thicker in recipes, so I thought that’d work well. My husband thanks you! Yum!

  6. Can this be either baked ahead of time and frozen or refrigerated to reheat? Or assembled in advance and baked a day or two later?

  7. Hi,

    I’m really interested in this recipe! I had given up on trying paleo lasagna primarily because of the lack of cheese. This one seems to be the best alternative I have found yet!

    I have two questions to ask before I try this.

    Could bacon fat be used in place of ghee? It says to mix in the arrowroot and then combine the almond milk, lemon juice and so forth in a bowl. Should that mix should be ready before melting the fat? I’m asking because is not mentioned if the arrowroot and fat need to cook for a period of time before adding the almond milk mixture.

    • The instructions note: heat ghee or tallow in a small saucepan over medium heat until melted. Whisk in the arrowroot. In a small bowl, combine almond milk, salt, lemon juice, garlic powder and onion powder. Slowly pour the almond milk mixture into the arrowroot mix, whisking to combine. So, you are heating the fat and adding everything as you go. You can get the mix ready while the fat is melting

      • Everyone works at a different pace in the kitchen and starch can quickly burn or become too gummy when left on the heat. I just wanted to know if there’s a consistency that should be attained before adding the liquid to the saucepan.


        • As soon as you add it together, you’re good to go before you add it to the saucepan. It can also sit there for quite some time, so no worries