This picture does not do this dish justice! This was my first time ever cooking eggplant and it turned out even better than I expected. If you do not like eggplant this is also great with zucchini.
Paleo Vegetarian Lasagna
Author: Apples to Zoodles
Serves: 3-4
Ingredients
- 1 medium eggplant or 3-4 medium zucchinis (amount of zucchini needed depends on how thin you cut it)
- a bit of coconut oil or avocado oil
- 1 (6-ounce) bag baby spinach, finely chopped
- ½ lb (8 ounces) of mushrooms, finely chopped
- 2-3 cloves of garlic, minced
- tomato sauce (If I don't make my own I love Rao's Tomato Basil - available at most grocery stores, definitely at Whole Foods)
- optional, sautéed red peppers
Instructions
- Preheat oven to 400F.
- Thinly slice the eggplant (or zucchini) lengthwise. I usually cut mine into 6-8 thin slices.
- Place the eggplant slices in a single layer on a parchment paper lined baking sheet and brush each side of the eggplant with a little oil. Bake for 12 minutes. Ignore this step if you are using zucchini.
- Sauté the mushrooms and garlic in a little coconut oil over medium heat for about 5 minutes.
- Turn the heat off. Add the spinach and mix. Remove from heat. I add the spinach in the pan so that the spinach cooks a tiny bit, but mainly because I don't want to get a bowl dirty and have another dish!
- In an 8 x 11 baking dish, spread a thin layer of marinara sauce. This prevents the eggplant (or zucchini) from sticking.
- Add slices of eggplant (or zucchini) in a single layer to cover the bottom. Don't worry if every spot of the dish is not covered.
- Add a layer of the spinach/mushroom mixture. Then, add another layer of eggplant (or zucchini) slices. Repeat until you have used all your eggplant (or zucchini) and spinach/mushroom mixture.
- Pour the sauce generously over the top. You can also add sauce in each layer - I prefer to just put the sauce on at the end.
- Bake for 20 minutes. Depending on how thick the eggplant (or zucchini) is you may need to cook a bit longer. When you take it out, the lasagna should slice easily. If it doesn't, just pop it back in the oven for 5 more minutes.
- Remove from oven, cut and serve.
- Optional, top with sautéed red peppers.
Notes
I use my Mandoline slicer to cut the zucchini lengthwise.
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