Whole30 Eggplant Lasagna

Indulge in the hearty, dairy-free delight of Whole30 Eggplant Lasagna, a creative twist on a classic Italian comfort food that’s perfect for clean eating enthusiasts. This gluten-free, grain-free, and paleo-friendly recipe swaps traditional lasagna noodles for tender layers of roasted eggplant and zucchini, complemented by a rich, savory meat sauce made with grass-fed ground beef and aromatic spices. Creamy cashew "cheese" adds a luscious, plant-based finish, while fresh basil brings a burst of vibrant flavor. Ready in just 90 minutes, this satisfying dish is perfect for meal prep or family dinners, offering a guilt-free way to enjoy lasagna while staying Whole30-compliant. Your taste buds won’t miss a thing!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 3 units garlic cloves, minced
• 1 pound ground beef, grass-fed
• 14 ounces can crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 medium zucchini
• 1 cup cashew cream or blended soaked cashews
• 2 tablespoons nutritional yeast
• 0.5 cup fresh basil leaves, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them out on a large baking sheet, brush each side with 1 1/2 tablespoons of olive oil, and season with a pinch of salt.

Step 3

Bake the eggplant slices for about 15 minutes until they are just tender. Avoid over-baking as they will continue to cook later. Set aside to cool slightly.

Step 4

While the eggplant is baking, heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until the onion becomes translucent.

Step 5

Add the ground beef to the skillet, breaking it up with a spoon and cooking until browned and fully cooked through.

Step 6

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer for about 10-15 minutes until the sauce thickens slightly.

Step 7

Meanwhile, thinly slice the zucchini lengthwise using a knife or a mandolin. Set aside.

Step 8

In a blender, combine the cashew cream (or blended soaked cashews) with nutritional yeast, blending until smooth.

Step 9

Start assembling the lasagna: Spread a thin layer of the meat sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Layer in one-third of the eggplant slices, followed by one-third of the zucchini slices.

Step 10

Spread one-third of the remaining meat sauce over the vegetables, followed by one-third of the cashew cream mixture. Repeat the layers two more times, finishing with a layer of cashew cream on top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.

Step 12

Remove the foil and bake an additional 10-15 minutes, allowing the top to slightly brown.

Step 13

Remove from the oven and let the lasagna cool for 10 minutes before slicing.

Step 14

Garnish with freshly chopped basil before serving.

Nutrition Facts

Serving size	(2419.5g)

Amount per serving	% Daily Value*
Calories	3151.1

Total Fat 216.5g	0%
Saturated Fat 54.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 301.1mg	0%
Sodium 6991.0mg	0%
Total Carbohydrate 189.8g	0%
Dietary Fiber 45.5g	0%
Total Sugars 87.8g
Protein 150.2g	0%

Vitamin D 0IU	0%
Calcium 515.6mg	0%
Iron 38.9mg	0%
Potassium 6423.0mg	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: 58.9%

Protein: 18.2%

Carbs: 22.9%