Vegetable Lasagna (Primal)

Zucchini ready to roast for a primal vegetable lasagna

Primal Vegetable Lasagna
primal / grain-free
Yield: 4-6 alone, or 6-8 with salad

2 zucchini, sliced lengthwise 1/4in thick
1 eggplant, sliced lengthwise 1/4in thick
Oil of choice

1-1.75 lb meat (ground beef, sausage, whatever)
1/2 onion, sliced into crescents
6-8 mushrooms, sliced
1 carrot, diced
2c kale, chopped
2T garlic, minced
16 ounces tomato sauce
16oz mozzarella, sliced 
1/4c parmesan, grated
16 oz cottage cheese, or ricotta
1 egg
1 t garlic powder
1 t basil
1 t oregano
1 T parsley
Salt + pepper

Preheat the oven to 400 degrees. Line two baking sheets with the eggplant and zucchini. Brush with oil, and season with salt and pepper. Roast for 15-20 minutes, keeping your eye on them, and rotating or flipping as you see fit.

Meanwhile, saute the meat. Season with salt and pepper. Once cooked, remove from pan.

Add the onion, mushroom, carrot, and garlic to the pan; season with salt and pepper and saute for 3-5 minutes. Add the kale. Add the beef back into the pan, along with the prepared tomato sauce. Cover, bring to simmer, remove cover and allow to simmer for 5 minutes.

Mix the cottage cheese with the egg, herbs, and salt and pepper.

Oil a baking dish (9x13 for a thinner lasagna). Add 3/4-1c of the meat sauce to the bottom of the pan. Layer all the zucchini vertically. Next, add 1/2 the cottage cheese/egg mixture. Top with 1/2 the mozzarella, and 1/2 the parmesan. Next, add the remainder of the meat sauce, then all the eggplant, layering it horizontally. Add the remaining cottage cheese/egg mixture, following by the rest of the mozzarella and parmesan. 

Bake uncovered at 400 degrees for 30 minutes then allow to rest for 10 minutes before serving.

What's your favorite way to eat eggplant?

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