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.

Paleo Eggplant And Mushroom Lasagna

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

  1. Preheat the oven to 375°F.
  2. Place the eggplant slices on a baking sheet and roast in the oven for 15 minutes.
  3. In a skillet, sauté the mushrooms, onion, and garlic until softened.
  4. Add the ground beef to the skillet and cook until browned.
  5. Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
  6. In a separate bowl, mix together the almond flour, nutritional yeast, eggs, and coconut milk to make the "cheese" mixture.
  7. Layer the roasted eggplant, spinach, meat sauce, and "cheese" mixture in a baking dish, repeating until all ingredients are used up.
  8. Bake in the oven for 30 minutes, until the top is golden and bubbly.
  9. 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