Paleo Eggplant Lasagna

Savor the delicious flavors of a hearty classic with a healthy twist in this Paleo Eggplant Lasagna! This grain-free, dairy-free recipe swaps traditional pasta with tender, roasted eggplant slices, creating a nutrient-rich base that’s perfect for those following a paleo lifestyle. Layered with a savory meat sauce made from ground beef or turkey, aromatic onions and garlic, and a blend of dried herbs like oregano and basil, it’s a dish bursting with wholesome Mediterranean-inspired flavors. Nutritional yeast adds a cheesy, umami finish, making it a satisfying alternative to cheese. Perfect for a comforting family dinner or meal prep, this Paleo Eggplant Lasagna is easy to assemble and oven-baked to perfection, delivering a bubbly, golden masterpiece in just over an hour. Garnish with fresh basil for a pop of color and flavor, and enjoy a guilt-free, wholesome take on this beloved classic! Keywords: paleo eggplant lasagna, grain-free lasagna, dairy-free lasagna, healthy comfort food.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 4 tablespoons extra virgin olive oil
• 1 pound ground beef or turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 28 ounces canned crushed tomatoes
• 6 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup nutritional yeast
• 0.5 cup fresh basil, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices.

Step 3

Sprinkle the eggplant slices with a little sea salt and allow them to sit for 10 minutes to draw out excess moisture.

Step 4

Rinse the eggplant slices under cool water and pat dry with paper towels.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Add the eggplant slices in batches and cook until browned on each side, about 3 minutes per side. Add more oil as needed. Set aside.

Step 7

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 8

Add the chopped onion and garlic, and sauté for 5 minutes until the onion is translucent.

Step 9

Add the ground beef or turkey to the skillet, stirring to break it apart, and cook until browned, about 6-8 minutes.

Step 10

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, 0.5 teaspoon sea salt, and 0.5 teaspoon black pepper.

Step 11

Let the meat sauce simmer on low heat for 15 minutes, stirring occasionally.

Step 12

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.

Step 13

Layer half of the cooked eggplant slices over the sauce.

Step 14

Spread half of the remaining meat sauce over the eggplant slices.

Step 15

Sprinkle half of the nutritional yeast over the sauce.

Step 16

Repeat the layering process with the remaining eggplant slices and meat sauce.

Step 17

Top with the remaining nutritional yeast.

Step 18

Bake the lasagna in the preheated oven for 30 minutes until it's hot and bubbly.

Step 19

Remove from the oven and let it sit for 5-10 minutes.

Step 20

Garnish with chopped fresh basil before serving.

Nutrition Facts

Serving size	(2316.3g)

Amount per serving	% Daily Value*
Calories	2197.7

Total Fat 150.6g	0%
Saturated Fat 44.7g	0%
Polyunsaturated Fat g
Cholesterol 362.9mg	0%
Sodium 3786.5mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 44.4g	0%
Total Sugars 75.9g
Protein 107.1g	0%

Vitamin D 0IU	0%
Calcium 850.3mg	0%
Iron 31.4mg	0%
Potassium 7496.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 18.5%

Carbs: 22.8%