Paleo Vegetarian Lasagna

EggplantAZ

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: 
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
  1. Preheat oven to 400F.
  2. Thinly slice the eggplant (or zucchini) lengthwise. I usually cut mine into 6-8 thin slices.
  3. 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.
  4. Sauté the mushrooms and garlic in a little coconut oil over medium heat for about 5 minutes.
  5. 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!
  6. In an 8 x 11 baking dish, spread a thin layer of marinara sauce. This prevents the eggplant (or zucchini) from sticking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Remove from oven, cut and serve.
  12. Optional, top with sautéed red peppers.
Notes
I use my Mandoline slicer to cut the zucchini lengthwise.

Step 2

ribbon zoodles mandoline

Step 4

mushrooms

Step 5

spinach

Step 9

lasagna

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