Paleo Lasagna
Author: 
Recipe type: Italian
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This is my first true 100% Paleo lasagna served with eggplant "noodles" and a nondairy walnut "cheese" sauce.
Ingredients
  • 1lb of ground beef, I used 96% lean
  • 1lb of ground pork sausage
  • 1 large yellow onion, chopped
  • 4 garlic cloves, peeled and minced
  • 1 (8 oz) can of tomato sauce
  • 1 (14.5 oz) can of diced tomatoes (I used Italian Style)
  • 1 (6 oz) can of tomato paste
  • 1 tablespoon of oregano
  • 2 eggplants, cut into ⅛ in julienne slices (lengthwise)
  • 2½ cups of frozen spinach
  • 1½ cup of raw walnuts
  • ½ cup of raw pumpkin seeds
  • ¾ cup of almond milk
  • ¼ cup of warm water
  • ½ teaspoon of nutmeg
  • olive oil
  • salt and pepper to taste
Instructions
  1. Lay out all your ingredients and preheat oven to broil or 500 degrees.
  2. Take out your frozen spinach from the freezer and set aside to thaw it out while you are preparing the lasagna. This step is optional if you use fresh spinach. Even if you use frozen, you do not have to thaw it out because it does cook through so really it is up to you.
  3. Dust off your mandolin slicer. Wash your eggplant and set your mandolin slicer to the julienne setting to cut the eggplant into skinny slices. I used the ⅛ in setting because my thoughts were the thinner the better so they would closely resemble a pasta noodle. Besides, I think it worked better for my kids too. They ate the eggplant up but if the eggplant was thick they would probably would have run for the hills. Again, if you are sans mandolin, don't get beat down. Eggplant is not difficult to slice so it will not take you long, I just don't know how easy it will be to cut the eggplant that evenly thin. Either way, try the recipe OR save your money and buy a mandolin slicer; you can get one for $30. Now that I am Paleo, I am learning to appreciate my mandolin slicer more and more. Stay tuned for more homemade vegetables chips and grainless sandwiches with cucumbers, which are all possible with the use of my wonderful mandolin slicer.
  4. Spray each sliced eggplant with a little olive oil and place on a cookie sheet. For 2 medium-sized eggplants, I had to use 1 large cookie sheet and made 5 batches. Another way to cook these eggplants slices in one shot is grilling them on a gas grill. Though if you are broiling them, like me, you will have to take the top rack in the oven and place it as close as you can to the broiler. Add your first batch/ cookie sheet with the eggplant slices and cook for 8-10 minutes. Half way through the broiling time (about 4-5 minutes), turn the eggplant to avoid burning on one side. This was a bit of a tedious step but it didn't seem too bad because I started cooking the meat sauce concurrently.
  5. While the eggplant slices are broiling, heat a saute pan over medium heat with about 1-2 tablespoons of olive oil.
  6. Cook oil, garlic and onions for about 5 minutes until onions are translucent.
  7. Add ground beef and pork and cook for another 3-4 minutes until you see no pink in the meat.
  8. Add tablespoon of oregano and stir.
  9. Once the meat is cooked, add diced tomatoes and tomato sauce and stir for about 2-3 minutes.
  10. Add the tomato paste to thicken the sauce and stir again until everything is evenly distributed.
  11. Cover and simmer on low until all your eggplant is cooked and ready to serve. Should be about 5-10 minutes by this time.
  12. Once the meat sauce is on low and the eggplant is all broiled you can make your nondairy walnut "cheese" sauce. All you have to do is add your walnuts, pumpkin seeds, almond milk, nutmeg and water and hit blend. I used a heavy duty blender to blend the sauce. It is no Vitamax but it is pretty powerful. I have read you can soak your nuts first to soften them if you want. I didn't it and it was fine. The sauce blended rather immediately, no more than 2 minutes. Add more water if you think the sauce is too thick. Ultimately you want it to be the consistency of ricotta cheese, thick and not too runny.
  13. Ok after everything is complete, you are ready to assemble the lasagna. While you are assembling, preheat oven to 375 degrees.
  14. Step 1: Take your 13 x 9in Pyrex pan, spray with olive oil and place about half a cup of the meat sauce on the bottom, covering the majority of the bottom.
  15. Step 2: Spread ½ of your eggplant slices on top of the thin layer of tomato sauce.
  16. Step 3: Spreading evenly, add half of your spinach.
  17. Step 4: Add half of your nondairy walnut "cheese" sauce, again trying to spread as evenly as possible.
  18. Step 5: Add a hefty portion of your meat sauce, about half of what you have left.
  19. Step 6: Repeat the second and last layer with eggplant slices, spinach, the nondairy walnut "cheese" sauce and the remainder of the homemade tomato meat sauce. I thought it was weird to not top the lasagna with any dairy or cheese, but don't worry. After you try it you will not be longing for that dairy again. Promise.
  20. Cook in the oven, uncovered for 45 minutes.
  21. Be prepared to have this meal knock your socks off! To me lasagnas are a lot of work, but it was so worth it after trying it.
Recipe by Our Full Plate at http://ourfullplate.com/recipes/100-paleo-lasagna/