Eggplant Lasagna

This Paleo Greek Eggplant Lasagna is a healthy twist on a classic dish, featuring layers of roasted eggplant, a rich and flavorful meat sauce, and a creamy cashew-based topping. It's a satisfying meal that combines Mediterranean flavors while being gluten-free and grain-free.

Ingredients

• Eggplant - 1 large
• Ground lamb or beef - 250 grams
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Raw cashews - 60 grams, soaked for 2 hours
• Lemon juice - 1 tablespoon
• Nutritional yeast - 2 tablespoons
• Water - 50 ml

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick slices and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast in the oven for 20 minutes, flipping halfway through.
5. In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes.
6. Add the minced garlic and cook for an additional minute until fragrant.
7. Add the ground lamb or beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
8. Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Reduce the heat and let the sauce simmer for 10 minutes.
9. While the sauce is simmering, prepare the cashew topping. Drain the soaked cashews and blend them with lemon juice, nutritional yeast, and water until smooth and creamy.
10. In a baking dish, layer half of the roasted eggplant, followed by half of the meat sauce, and then half of the cashew topping. Repeat the layers with the remaining ingredients.
11. Bake in the oven for 20 minutes until heated through and slightly golden on top.
12. Allow to cool for 5 minutes before serving.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 30 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• High in protein and healthy fats, making it a filling and nutritious meal.

Tags