Eggplant Lasagna


Kyle Deneke

May 17, 2011

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).


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.

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(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.

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


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