Paleo Eggplant Lasagna
Savor the flavors of comfort food reimagined with this Paleo Eggplant Lasagna, a wholesome, grain-free alternative to the classic dish. Layers of tender, roasted eggplant slices replace traditional pasta, creating a naturally gluten-free base that's brimming with nutrients. The hearty meat sauce, simmered with ground beef or turkey, fresh onion, garlic, and a robust blend of Italian herbs, delivers rich, savory goodness in every bite. A sprinkle of nutritional yeast adds a cheesy, dairy-free touch, making this recipe perfect for paleo and dairy-free diets. Finished with fresh basil, this lasagna is baked to bubbly perfection and is as satisfying as it is nourishing. With minimal prep time and ingredients that align with a clean-eating lifestyle, this Paleo Eggplant Lasagna is the ultimate crowd-pleasing comfort food you'll feel great about serving!
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Recipe Information
Ingredients
- 2 medium eggplants
- 4 tablespoons extra virgin olive oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup nutritional yeast
- 0.5 cup fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices.
Sprinkle the eggplant slices with a little sea salt and allow them to sit for 10 minutes to draw out excess moisture.
Rinse the eggplant slices under cool water and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the eggplant slices in batches and cook until browned on each side, about 3 minutes per side. Add more oil as needed. Set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the chopped onion and garlic, and sauté for 5 minutes until the onion is translucent.
Add the ground beef or turkey to the skillet, stirring to break it apart, and cook until browned, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, 0.5 teaspoon sea salt, and 0.5 teaspoon black pepper.
Let the meat sauce simmer on low heat for 15 minutes, stirring occasionally.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Layer half of the cooked eggplant slices over the sauce.
Spread half of the remaining meat sauce over the eggplant slices.
Sprinkle half of the nutritional yeast over the sauce.
Repeat the layering process with the remaining eggplant slices and meat sauce.
Top with the remaining nutritional yeast.
Bake the lasagna in the preheated oven for 30 minutes until it's hot and bubbly.
Remove from the oven and let it sit for 5-10 minutes.
Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.7 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
