Paleo Eggplant And Mushroom Lasagna
This Paleo Eggplant and Mushroom Lasagna is a delicious and healthy twist on the classic Italian dish. It's packed with flavor and nutrients, making it the perfect comfort food for any occasion.
Ingredients
- 2 large eggplants, sliced lengthwise
- 2 cups sliced mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 24-ounce jar of marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups spinach
- 1 cup almond flour
- 1/4 cup nutritional yeast
- 2 eggs
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 375°F.
- Place the eggplant slices on a baking sheet and roast in the oven for 15 minutes.
- In a skillet, sauté the mushrooms, onion, and garlic until softened.
- Add the ground beef to the skillet and cook until browned.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a separate bowl, mix together the almond flour, nutritional yeast, eggs, and coconut milk to make the "cheese" mixture.
- Layer the roasted eggplant, spinach, meat sauce, and "cheese" mixture in a baking dish, repeating until all ingredients are used up.
- Bake in the oven for 30 minutes, until the top is golden and bubbly.
- Let it cool for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 18g
Supplies
Baking sheet Skillet Baking dish
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Paleo Eggplant and Mushroom Lasagna with a side salad and a glass of red wine for a complete meal.
Tips & tricks
Make sure to slice the eggplant evenly to ensure even cooking in the oven.
Cost
$25