Are you craving a mouthwatering, guilt-free lasagna that satisfies your comfort food desires while keeping things healthy? Look no further! This Hearty Eggplant Lasagna is a game-changing Paleo-friendly dish that transforms the classic Italian favorite into a nutritious, low-carb masterpiece. With tender roasted eggplant replacing traditional pasta and a rich, savory meat sauce, this recipe proves that eating clean doesn't mean sacrificing flavor or satisfaction.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Eggplant
- Ground beef
- Tomato sauce
- Olive oil
- Garlic
- Italian seasoning
- Spinach
Instructions
- Prepare the eggplant by washing and slicing it lengthwise into thin, 1/4-inch thick strips. Brush each slice with olive oil and sprinkle with salt and pepper.
- Preheat the oven to 375°F (190°C). Place eggplant slices on a baking sheet lined with parchment paper and roast for 15-20 minutes until slightly tender and lightly golden, turning once halfway through cooking.
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is fully browned and no pink remains, approximately 8-10 minutes.
- Stir in tomato sauce and Italian seasoning. Simmer the meat sauce for 10 minutes, allowing flavors to meld together.
- In a separate pan, quickly wilt the spinach with a small amount of olive oil, about 2-3 minutes. Drain any excess liquid.
- In a 9x13 inch baking dish, begin layering: Start with a thin layer of meat sauce, then alternate layers of roasted eggplant, meat sauce, and wilted spinach.
- Repeat layering until all ingredients are used, ensuring the top layer is meat sauce.
- Bake in the preheated oven for 25-30 minutes until the top is bubbly and slightly criched.
- Remove from oven and let rest for 10 minutes before serving to allow layers to set.
Tips
- Slice eggplant uniformly to ensure even roasting and consistent layers
- Pat eggplant slices dry before brushing with olive oil to prevent sogginess
- Use high-quality ground beef for maximum flavor and protein
- Don't skip letting the lasagna rest after baking - this helps the layers set and makes serving easier
- For extra richness, you can add a sprinkle of nutritional yeast on top for a cheese-like flavor
- Make sure to drain excess liquid from spinach to prevent a watery lasagna
- Use fresh Italian seasoning for the most vibrant herb flavor
Nutrition Facts
Calories: 237kcal
Carbohydrates: 10g
Protein: 15g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 40mg
