Paleo Lasagna Recipes
PALEO LASAGNA
No gluten, no dairy and no grain. You can easily sub zucchini or yellow squash for the eggplant. Enjoy!!
Provided by Broke Guy
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray or line with parchment paper. Set aside.
- Place eggplant slices on prepared baking sheets in single layer. Brush both sides of eggplant slices with olive oil. Bake until eggplant slices are tender and beginning to brown (about 5 minutes per side). Watch closely and remove eggplant slices as needed if they are cooking too quickly or not long enough. Remove baking sheets from oven and cool eggplant while preparing sauce. Eggplant can be roasted 1 day ahead and refrigerated.
- In a large sauce pan, brown ground beef over medium heat. Drain excess grease.
- Return pan to heat and add onion, garlic and mushrooms. Stirring frequently, brown and cook until onions and mushrooms are tender (about 5 to 10 minutes).
- Add diced tomatoes along with juice, tomato paste, oregano, basil, salt, pepper, parsley and spinach. Bring to a simmer.
- Allow to simmer for about 10 minutes, stirring frequently. Sauce can be made several days ahead and refrigerated.
- Spread 2 cups of the meat sauce in the bottom of a 9"x13" baking pan. Layer 4 slices of eggplant on top of the sauce.
- Spread another 2 cups of sauce on top of the eggplant slices. Arrange a second layer of eggplant slices directly on top of the first layer, stacking them.
- Spoon remaining sauce on top. Cover with foil and refrigerate until ready to cook. This can be constructed up to one day in advance.
- Bake eggplant lasagna until heated through, about 25 to 30 minutes if freshly made or 40 minutes if refrigerated. Serve hot topped with fresh parsley.
Nutrition Facts : Calories 273.6, Fat 12.5, SaturatedFat 4.6, Cholesterol 51.4, Sodium 737.2, Carbohydrate 23.2, Fiber 8.5, Sugar 11.1, Protein 21.6
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- Slice zucchinis lengthwise about 1/4-inch-thick, we’re going to use this as a substitute for lasagna noodles. Try to cut as many as you can and not to worry about them all being the same thickness. Set aside.
- In a large skillet, add 2 tsp of olive oil and onion, sauté until onion is fragrant and translucent. Add ground beef in, cook until meat is browned.
- Add in meat sauce seasonings, diced tomatoes, tomato sauce, tomato paste, beef broth. Let it simmer for 15 minutes before adding mushroom and spinach, continue cooking until mushroom is tender. Do a taste test to know if you need to add more spices. Remove from heat. Set aside.
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