Turkey & Kale Veggie Lasagna

Do you love lasagna, but can’t stomach grains? Or maybe you’re just trying to avoid the heavy, tired crash that comes with heavy comfort foods?

Then our paleo Turkey and Kale Veggie Lasagna is perfect for you!

This recipe was inspired by our vegan Zucchini Lasagna with Ricotta Cheese from the Conscious Cleanse Cookbook — but this Turkey and Kale Veggie Lasagna is baked and uses meat (turkey and pork) and nightshades.

It’s not cleanse-friendly, but it’s still an incredible up-level from your typical gluten-filled option.

What sets this lasagna apart? We use caramelized yellow squash for the “noodles” and our creamy cashew ricotta for dairy free cheese.

Image for Turkey & Kale Veggie Lasagna

This is an easy one-dish, family friendly recipe that everyone will enjoy. Jo meal preps the dish on Sunday, so she has 2 ready to eat dinners when things get hectic during the week.

When Jo was recipe testing this meal, she actually liked the lasagna better on the 2nd and 3rd day! And so did her kiddos.

Our Veggie Lasagna is just that good! You won’t miss the real thing. We promise :)

With zesty lasagna love,

The Conscious Cleanse Team

Turkey & Kale Veggie Lasagna

Yield: 4-6 servings


  • 4 medium yellow squash
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, peeled and minced
  • 2 bunches lacinato kale, roughly chopped
  • 1 lb ground turkey
  • 1 lb mild Italian sausage
  • 1 batch No-Mato sauce, or 2 cups tomato sauce
  • 1 tsp red pepper flakes

For the Cashew Ricotta

  • 2 cups raw cashews, soaked 1 hour
  • 2 tbsp pine nuts
  • ¼ cup basil, roughly chopped
  • 1 ½ tbsp nutritional yeast
  • Juice of ½ lemon
  • 1 tsp salt
  • ⅓ cup water


Preheat oven to 400ºF. Cut ends off of yellow squash and slice pieces lengthwise, about ¼ of an inch thick. Place slices on a sheet pan with parchment paper and drizzle with olive oil. Roast for 20-30 minutes, until browning and starting to caramelize.

To make the sauce, sauté the onion in olive oil until translucent, about 3-5 minutes. Add in red pepper and garlic and sauté for another 5 minutes. Add in the kale, and cook for about 5 more minutes, until the kale has wilted. Meanwhile, in another pan, cook the turkey and sausage together until browned and fully cooked. Combine the meat and vegetable mixtures, and then add in the No-Mato Sauce and pepper flakes.

To make the cashew ricotta, drain the cashews and place them in a food processor. Pulse until the nuts look like meal. Add in the remainder of the ingredients and blend until smooth, adding more water if necessary.

To build the lasagna, start with an 8×8 or 9×9 square pan. In the bottom of the pan, put about 1½ cups of the meat sauce. Place a layer of squash on top. Spread about ½ cup of the ricotta on the squash. Repeat those three layers. Add one more layer of meat sauce, then a layer of squash. Top with remaining meat sauce and dollop with remaining ricotta.

Bake for 20-25 minutes and enjoy!

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