If this blog doesn't persuade you to go Paleo, I've lost all hope. And if you still aren't convinced, I will help you become a badass chef with my non-paleo recipes and cooking tips
Lasagna isn’t a lasagna without cheese and pasta. Lets be serious; it’s just not.
But, lasagna is a paleo lasagna when it has ground beef and eggplant!
I have never made a lasagna before (Not even joking…always been something my mom would make when we were kids and I had no interest in it. I preferred making dessert) So this first attempt was pretty delicious for a paleo, no cheese or noodle, lasagna. After I prepared it, I realized I should have made some changes, that although I didn’t actually do them, I am going to add them into the recipe now. It wouldn’t be fair to give you a recipe for just a mediocre lasagna. I mean, it would be kind of funny, but wrong.
2 Eggplant; peeled and sliced thin (you can use a knife but a mandoline would be much easier)
1 medium onion diced (red or yellow)
4 cloves of fresh garlic, chopped
1-12 ounce can of tomato paste
28 ounces of No salt diced tomatoes drained.
1-1.5 pounds ground beef or whatever meat you prefer. I think beef has good flavor for this recipe
2 Tbsp chopped fresh rosemary or any herb you would like (oregano is a good one as well)
2 Tbsp chiffonaded ( <–is that even a word?) fresh basil
1 tsp sea salt
1 tsp black peper
1 tsp cayenne.
2 tbsp olive oil
9 inch round baking pan
1. Preheat your oven to 350 degrees Farenheit
2. Spray the sliced, peeled eggplant with coconut oil spray or olive oil and place on a sheet pan and place in your oven until cooked slightly, about 20 minutes (you may need to flip them halfway)
2. While that’s cooking, get everything else prepared: Dice your onion, chop the garlic, and mince your herbs, drain the diced tomato, and set everthing aside.
3. In a large saucepan on medium-high heat, heat up the olive oil then put in the onions and garlic and sautee for about 5 minutes.
4. Add the ground beef or meat of your choosing and sautee with the salt, pepper, and cayenne until browned.
5. Add in diced tomato and tomato past and stir until well combined. (If you like a lot of sauce, feel free to add in more, it will not hur the recipe)
6. Last add in the fresh herbs and let it cook for about 2 or 3 minutes. Season to taste.
7. In the baking pan, put a very thin layer of the sauce on the bottom to prevent the eggplant from sticking once cooked. On top of that put a layer of the cooked eggplant, covering the entire area. Continue with the method of sauce, eggplant, sauce, until the pan is filled. The sauce should be the last layer.
8. Cover with foil and let it cook for 30 minutes. Let it sit for 10 minutes and enjoy!!!
Servings: 5-7 depending on size