Paleo Eggplant Lasagna

Paleo Eggplant Lasagna was modified from the original Italian Lasagna by replacing the lasagna pasta with eggplant.

Enjoy the masterpiece of Italian Pasta dishes by discovering 3 paleo methods below:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Paleo Eggplant Lasagna
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1405 calories
125 g
281 g
59 g
113 g
22 g
2127 g
1196 g
42 g
4 g
28 g
Nutrition Facts
Serving Size
2127g
Amount Per Serving
Calories 1405
Calories from Fat 533
% Daily Value *
Total Fat 59g
91%
Saturated Fat 22g
109%
Trans Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 25g
Cholesterol 281mg
94%
Sodium 1196mg
50%
Total Carbohydrates 125g
42%
Dietary Fiber 55g
220%
Sugars 42g
Protein 113g
Vitamin A
33%
Vitamin C
189%
Calcium
65%
Iron
149%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium onion, diced
  2. 1 whole head garlic (~15 cloves), minced
  3. 1 lb. grass fed ground beef (omit or replace for a vegetarian option)
  4. 1 15-oz. can diced tomatoes
  5. 1 8-oz. can tomato sauce
  6. 2 tablespoons red wine vinegar
  7. 1 tablespoon dried oregano
  8. 1 tablespoon dried basil
  9. 2 bay leaves
  10. olive oil for pan
  11. 1 large eggplant, sliced 1/2″ thick
  12. 2-4 giant collard green leaves, stems removed (alternately you can use spinach leaves, kale, or any other kind of greens here. Just be sure you have enough to cover two 9×13″ layers)
  13. 1 14-oz jar artichoke hearts
  14. 1/2 lb button mushrooms, sliced
  15. salt and pepper
  16. olive oil
Instructions
  1. To make the meat sauce, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in onion and garlic, cooking for about 2 minutes until fragrant. Crumble the ground beef into the pan and cook until slightly browned, about 3 minutes.
  2. Reduce heat to low. Pour in diced tomatoes, tomato sauce, and herbs, and stir into the ground beef mixture. Cover and let simmer for 10-15 minutes. You can also make this in advance and refrigerate it until ready to use.
  3. To assemble the lasagna, first preheat your oven to 375°F. Grease a 9×13″ pan with olive oil.
  4. Lightly brush eggplant slices with olive oil and season with salt and pepper on each side. Place in a single layer in the bottom of the pan.
  5. Layer collard green leaves (or other greens) over the eggplant slices.
  6. Divide the meat sauce mixture in half and spoon over the collard greens.
  7. Top with half of the mushroom slices and artichoke hearts.
  8. Repeat: eggplant, collard greens, meat sauce, mushrooms & artichoke hearts.
  9. Top the final layer with eggplant slices.
  10. Bake for 20 minutes, until eggplant is thoroughly cooked. Let cool, slice and enjoy!
beta
calories
1405
fat
59g
protein
113g
carbs
125g
more
Adapted from naturallylindsey.wordpress.com
Paleo202 http://paleo202.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Paleo Eggplant Lasagna - Method 2
Serves 6
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459 calories
30 g
70 g
24 g
27 g
7 g
504 g
727 g
12 g
1 g
15 g
Nutrition Facts
Serving Size
504g
Servings
6
Amount Per Serving
Calories 459
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
34%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 70mg
23%
Sodium 727mg
30%
Total Carbohydrates 30g
10%
Dietary Fiber 8g
32%
Sugars 12g
Protein 27g
Vitamin A
34%
Vitamin C
96%
Calcium
10%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the meat sauce
  2. 1 large yellow onion, coarsely chopped
  3. 2 cloves garlic, coarsely chopped
  4. 2 tbsp extra virgin olive oil
  5. 1 1/2 lbs. ground beef
  6. 1/2 cup tomato paste
  7. 1/2 cup tomato sauce
  8. 1 cup red wine
  9. 1 bay leaf
  10. 3 sprigs thyme
  11. Salt and freshly ground pepper, to taste
  12. For the lasagna
  13. 1 eggplant, sliced lengthwise thinly
  14. 1 tsp salt
  15. 1 tbsp extra virgin olive oil
  16. 2 yellow squash, sliced thinly
  17. 1/2 cup torn fresh basil leaves
  18. 8 oz. white mushrooms, sliced
  19. 2 cups fresh spinach
  20. 2 large zucchini, sliced lengthwise into ribbons
  21. For the topping
  22. 1/2 head cauliflower
  23. 1 tbsp olive oil
  24. 1/2 tsp garlic powder
  25. 1/2 tsp salt
  26. Freshly ground pepper, to taste
Instructions
  1. To make the meat sauce, place the onion and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and garlic and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.
  2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook for 5 more minutes.
  3. Add the tomato sauce, bay leaf, and thyme to the pan. Bring to a simmer, and then add 1/2 cup water. Cook at a low simmer for 1 hour, stirring occasionally and adding more water if necessary. Adjust seasonings to taste. Discard the bay leaf and thyme.
  4. Preheat the oven to 350 degrees F. Sprinkle the eggplant with salt and set aside for 15 minutes to drain. Rinse and pat dry. Heat one tablespoon of olive oil in a skillet over medium heat. Cook the eggplant for 2-3 minutes per side until golden.
  5. Layer the lasagna in a baking dish. Start by layering the yellow squash as the base. Add one third of the meat sauce on top of that, then lay the eggplant slices, fresh basil, and mushrooms. Next add the rest of the meat sauce, then the spinach, zucchini, and finally drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes.
  6. While the lasagna is baking, place the cauliflower in a blender and process until it reaches a rice-like consistency. Add to a skillet and sauté with the olive oil, garlic powder, salt, and pepper over medium heat. Cook for 6-8 minutes until soft, adding a tablespoon of water if necessary. After the lasagna has cooked for 20 minutes, sprinkle with the cauliflower and return to the oven for the remaining cooking time. Serve hot.
Adapted from Paleo Grubs
beta
calories
459
fat
24g
protein
27g
carbs
30g
more
Adapted from Paleo Grubs
Paleo202 http://paleo202.com/

 

 

 

 

 

 

 

 

 

 

 

 

Paleo Eggplant Lasagna - Method 3
Serves 8
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Prep Time
15 min
Cook Time
1 hr 50 min
Total Time
2 hr 5 min
Prep Time
15 min
Cook Time
1 hr 50 min
Total Time
2 hr 5 min
351 calories
17 g
183 g
21 g
26 g
9 g
295 g
234 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
295g
Servings
8
Amount Per Serving
Calories 351
Calories from Fat 187
% Daily Value *
Total Fat 21g
32%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 183mg
61%
Sodium 234mg
10%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
22%
Sugars 9g
Protein 26g
Vitamin A
24%
Vitamin C
37%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¾ lb ground pork (or use meat of your choice)
  2. ¾ lb ground beef (or use meat of your choice)
  3. 1 small onion, minced
  4. 4 cloves garlic, crushed
  5. 1 (28 oz) can diced of crushed tomatoes
  6. 2 (6 oz) cans of tomato paste
  7. 2 Tablespoons fresh basil, finely chopped
  8. 6 Tablespoons fresh parsley, finely chopped
  9. 1 Tablespoon fresh oregano, finely chopped
  10. 1 Tablespoon fresh thyme, finely chopped
  11. 1 teaspoon fennel seeds
  12. 2 eggs, whisked
  13. 2 Tablespoons coconut oil
  14. salt to taste
  15. 1 large eggplant (or 2 Japanese eggplants), sliced into thin slices
  16. 3 eggs for topping (optional)
  17. 3 Tablespoons of salt for boiling eggplants
Instructions
  1. Place the 2 tablespoons of coconut oil into a large stock pot. Add in the ground meat and the minced onion. Cook until the meat browns and the onion turns translucent.
  2. Then add in the crushed tomatoes, tomato paste, fresh herbs, fennel seeds, and crushed garlic.
  3. Cook on a low simmer with the lid on for 45 minutes. Stir regularly to make sure nothing sticks to the bottom of the pot.
  4. Preheat the oven to 375F and boil a pot of water. Add the 3 tablespoons of salt into the boiling water, then add in the eggplant slices. Boil for 2-3 minutes and then remove and place in cold water (if your slices are thicker, then you might need to boil for longer - the eggplant should soften so that you can cut it with a fork fairly easily).
  5. Add in the whisked eggs into the meat mixture and stir slowly to mix the eggs in. Cook the meat mixture for 10 minutes more and then add salt to taste.
  6. Pour half the meat mixture into the bottom of a 13 by 9 inch lasagna pan or a similar baking pan. Top with half the slices of boiled eggplants.
  7. Then pour the other half of the egg mixture on top of the eggplant slices, and top that meat layer with the rest of the eggplant slices.
  8. Cover the tray with aluminum foil and bake for 30 minutes.
  9. Remove the foil and crack the 3 eggs on top (optional). Bake for 15-20 more minutes until the egg whites become solid.
Adapted from Paleo Magazine
beta
calories
351
fat
21g
protein
26g
carbs
17g
more
Adapted from Paleo Magazine
Paleo202 http://paleo202.com/