Whole30 Eggplant Lasagna
Transform your lasagna game with this wholesome and dairy-free *Whole30 Eggplant Lasagna*! Packed with layers of tender roasted eggplant and zucchini, a rich grass-fed ground beef and tomato sauce, and a creamy cashew-based topping, this recipe delivers all the comforting flavors of traditional lasagna while adhering to Whole30 guidelines. Nutritional yeast adds a cheesy flair without the cheese, while fresh basil adds a burst of aromatic freshness. Perfectly satisfying and gluten-free, this paleo-friendly dish takes just 90 minutes to prepare and serves six, making it ideal for meal prep or cozy family dinners. Say goodbye to heavy carbs and hello to a lighter, flavor-packed lasagna that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 1 pound ground beef, grass-fed
- 14 ounces can crushed tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini
- 1 cup cashew cream or blended soaked cashews
- 2 tablespoons nutritional yeast
- 0.5 cup fresh basil leaves, chopped
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them out on a large baking sheet, brush each side with 1 1/2 tablespoons of olive oil, and season with a pinch of salt.
Bake the eggplant slices for about 15 minutes until they are just tender. Avoid over-baking as they will continue to cook later. Set aside to cool slightly.
While the eggplant is baking, heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until the onion becomes translucent.
Add the ground beef to the skillet, breaking it up with a spoon and cooking until browned and fully cooked through.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer for about 10-15 minutes until the sauce thickens slightly.
Meanwhile, thinly slice the zucchini lengthwise using a knife or a mandolin. Set aside.
In a blender, combine the cashew cream (or blended soaked cashews) with nutritional yeast, blending until smooth.
Start assembling the lasagna: Spread a thin layer of the meat sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Layer in one-third of the eggplant slices, followed by one-third of the zucchini slices.
Spread one-third of the remaining meat sauce over the vegetables, followed by one-third of the cashew cream mixture. Repeat the layers two more times, finishing with a layer of cashew cream on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
Remove the foil and bake an additional 10-15 minutes, allowing the top to slightly brown.
Remove from the oven and let the lasagna cool for 10 minutes before slicing.
Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1072 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.
