Eggplant Lasagna
Of all the grain free lasagnas I have made this is by far the best one. The eggplant really holds its form the best and cuts very easily into perfect sliced because of its shape. And it’s also freakin delicious!!
My husband said “This would be a great meal for kids because they won’t even realize they’re eating eggplant” and that’s the kind of compliment I live for.
I used grass fed beef for my filling to get some clean protein included and spinach to add some nutrient dense greens. Mushrooms would be awesome if you wanted to keep it plant based. I chose to use @kitehillfoods almond ricotta because I swear it’s better than it’s dairy counterpart. I tried out a goat, grass fed mozzarella and it was delicious too! I’m always searching for the best cheese choice because I don’t love traditional dairy and I don’t love full vegan choices either. This seemed to be in the middle!
Here’s how you make it.
Ingredients:
Grass fed ground beef
3-4 large eggplants sliced
1 onion diced
3 large handfuls spinach
3 cloves garlic minced
3-4 tbsp olive oil
1 container ricotta
1 egg
1 1/2 cup mozzarella
1 jar @raoshomemade
Dried basil
Red pepper flakes
Salt and pepper
Instructions:
Heat the oven to 400. Lay your eggplant slices on a lined baking sheet and season with salt on both sides. Let sit for 15 mins and pat dry. Brush with olive oil and bake for 20-30 mins. Check on them as the size will determine the cooking time.
In a pan on medium heat 1 tbsp olive oil and brown the beef and onions. Cook for about 5-7 minutes then add the spinach and garlic. Use more oil if needed. Season with salt and pepper. Meanwhile mix the ricotta with the egg, basil, and salt in a medium bowl.
Assemble the lasagna in a greased 9x13 baking dish. Layer sauce, eggplant, ricotta, beef, mozzarella, sauce, eggplant, ricotta, sauce, mozzarella. Season with red pepper flakes. Bake at 375 covered for 20-30 minutes. Remove cover and bake an additional 5-10 or until cheese is bubbling and brown. You can broil for 1-2 mins if needed. Enjoy!