Eggplant Lasagna {paleo & gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
Ingredients
  • 2 small eggplants
  • or 1 large
  • 1 24.5 oz jar of red sauce
  • 1½ lbs grass-fed beef
  • 2 cup grated cheese
  • 1 tbsp. dried Italian herbs
  • ½ tsp garlic powder
  • 2 tbsp. coconut oil
  • handful of fresh basil
  • 1 tsp Himalayan pink sea salt
Instructions
  1. Slice egg plant into ¼ inch slices with a mandolin slicer or sharp knife.
  2. On a baking sheet {or stoneware} oil lightly with coconut oil.
  3. Lay slices flat or slightly overlaying them is fine. Rub remaining coconut oil and salt over slices.
  4. While baking slices at 350 for 15 minutes, cook beef in pan with spices and ½ tsp salt making sure to not over cook it.
  5. Drain meat and set aside to cool. Chop fresh basil and shred cheese.
  6. Take out eggplant slices and layer bottom of 11x7 dish with slices and cover with sauce, fresh basil, meat, and cheese.
  7. Repeat this layering again until all ingredients are used. I usually get 2 layers of everything and the last layer is eggplant, red sauce and cheese.
  8. Bake 20-25 minutes in a 350 oven. Drain any liquid and let cook for 5 min before cutting.
Notes
Grass fed beef tends to be leaner so be careful not to overcook meat. I like to see a tad pink. I love Amy's organic family marinara sauce because they do not add any sugar. Adding fresh chopped spinach, kale and shredded zucchini would be delish too. Using frozen vegetables will add water content so fresh is better. I have used avocado oil if you don't like the flavor of coconut. These are two of my favorite oils to use when baking high temperatures. If in a pinch, you can buy shredded Italian cheese blends in bags. Grating it fresh is best.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/eggplant-lasagna-paleo-gluten-free/