Here’s another paleo-crack at a pasta classic… even though there’s no dough it’s still phenomenally hearty and hits the comfort-food place in my heart. Better than cheese/noodle/ragu lasagna? It’s a pasta-bility… My lasagna ended up looking like a Picasso painting (from his later works – of course) which I’m quite alright with.
Paleo Eggplant Lasagna
6 servings @ 225 cal/ea – 50 min
4 baby eggplant (or one big guy)
1 lb ground turkey or beef
1 cup sliced mushrooms
2 cups fresh spinach
3 cloves garlic, chopped
2 tsp salt
2 cups Paleo Tomato Sauce
Preheat oven to 350F.
Brown ground beef or turkey in a skillet with garlic and salt.
Put tomatoes in food processor and pulse until chunky. Mix with Paleo tomato sauce.
Slice eggplant and Zucchini to 1-2 cm thickness.
In square glass baking dish, pour a thin layer of tomato sauce.
Then add a layer of Eggplant slices.
Then add a layer of ground meat spinach and mushrooms.
Lather, rinse, repeat – ending with Eggplant slices. Top off with any leftover sauce.
Bake for 45-50 minutes.