Paleo Eggplant Lasagna (6 servings @ 225 cal/ea)

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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
4 tomatos
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.

Let cool, cut into four sections, and package up for freezing!
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3 thoughts on “Paleo Eggplant Lasagna (6 servings @ 225 cal/ea)

  1. Pingback: Gregory Callimanopulos Braciola Recipe | Little Italy

  2. Pingback: Eggplant Parmesan with Spaghetti Squash | LauraLovingLife

  3. Pingback: 3 Ways to Cook Pasta alla Norma. Revamped recipes? | Chocolate Spoon & The Camera

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