Eggplant Lasagna

This may be the best paleo meal I’ve ever made. I love italian food so I don’t know why I didn’t think of it sooner. Kyle was tempted to eat the entire pan. (I didn’t let him).

Ingredients:

2 large eggplant

1 onion, diced

4 oz mushrooms, diced

1 zucchini, diced

1 lb ground beef (or turkey or sausage or whatever you like)

1 Tbsp minced garlic

2 tsp italian seasoning

2 28 oz cans crushed tomatoes

3 cups of fresh baby spinach

Preheat oven to 500 degrees and line 2 or 3 cookie sheets with parchment paper.

Peel and slice eggplant.

I tried to slice it pretty thin. The idea is that it’s subbing for the noodles. You could use a mandolin, but I’m always worried I will lose a finger so I just used my knife. (I rarely find eggplant this large in the store. If yours are smaller, you may need 3 or 4).

Arrange eggplant on lined cookie sheets and drizzle with EVOO and salt & pepper. Roast in the oven for 20 minutes.

Meanwhile, add EVOO to a large pot and heat on medium. Add onion and saute for 2 minutes.

Then add zuchinni and mushrooms. Continue to saute for another 2-3 minutes. Add beef, breaking up with a wooden spoon. Add garlic, italian seasoning and salt & pepper. When beef is no longer pink, add crushed tomatoes. Simmer on low for 20 minutes to thicken.

When sauce is ready, add a thin layer to the bottom of your pan.

(I love my Le Crueset lasagna pan, but a 9×13 glass dish would work too. Or if you are making for 1 you could half the recipe and use an 8×8 glass dish).

Next layer eggplant, another thin layer of sauce, then spinach, more eggplant, the remaining sauce and more eggplant for the top layer.

Cover with foil and cook on 350 degrees for 30 minutes. Remove foil and cook for another 10-15 minutes or until bubbly.

Enjoy!