Paleo Lasagna

May 12, 2023May 12, 20230 1
Paleo Lasagna with Eggplant and Ground Beef
in Main

Prep

20 min

Cook

65 min

Ready In

85 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large globe eggplant , cut lengthwise into 8 1/4-inch slices
olive oil
1 lb ground beef ( grass-fed )
1 medium onion , diced
10 ounces mushrooms , sliced
6 garlic cloves , minced
2 cans diced tomatoes ( undrained )
6 ounces tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup fresh parsley ( plus more for garnish )
1 lb fresh spinach , chopped

Nutrision Information

Servings Per Recipe
8
Calories
253
Sugar
9g
Fat
13g
This Paleo Lasagna with Eggplant and Ground Beef is a healthier spin on the traditional lasagna recipe. The layers of eggplant and flavorful beef are combined to make a hearty and comforting main dish that is perfect for any occasion. This recipe uses eggplant slices instead of the traditional lasagna noodles, making it a great gluten-free and paleo-friendly option. The ground beef is grass-fed, which provides more nutrients than conventionally raised beef while keeping the recipe flavorful. Serve this lasagna with a side of fresh salad or garlic bread!

Instructions

1.Preheat the oven to 375°F.
2.Brush both sides of the eggplant slices with olive oil and place them in a single layer on baking sheets. Roast for 18-20 minutes, until the eggplant is tender and lightly browned.
3.Meanwhile, in a large skillet, cook the ground beef, onion, and mushrooms over medium heat, stirring frequently, until the beef is browned and the vegetables are tender. Drain off the excess fat.
4.Add the garlic, diced tomatoes, tomato paste, oregano, basil, thyme, salt, black pepper, and parsley to the skillet. Stir to combine.
5.Add the chopped spinach to the skillet and stir to combine. Cook until the spinach is wilted, about 2-3 minutes.
6.In a 9×13-inch baking dish, layer the eggplant slices and the beef mixture, starting and ending with the eggplant. Add any remaining beef mixture on top of the last layer of eggplant. Cover the dish tightly with foil.
7.Bake for 30-35 minutes, until the lasagna is hot and bubbling. Remove the foil, sprinkle with additional fresh parsley if desired, and serve.

PROS

This paleo lasagna recipe is a healthier version of traditional lasagna without sacrificing flavor.

The eggplant is a good source of fiber, vitamins, and minerals.

The grass-fed beef provides more omega-3 fatty acids and antioxidants than conventionally raised beef.

CONS

Eggplant is not always a favorite vegetable for everyone.

This recipe takes some prep time, especially if you are roasting the eggplant slices yourself.

Some people may find grass-fed beef to be more expensive or harder to find than conventionally raised beef.

HEALTH & BENEFITS

This recipe is paleo-friendly, gluten-free, and dairy-free.
Eggplant is a low-calorie vegetable that is high in fiber, vitamin C, vitamin K, and antioxidants.
Grass-fed beef is richer in total conjugated linoleic acid (CLA) and omega-3 fatty acids which have many health benefits such as reducing inflammation, improving bone health, and supporting heart health.

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