I love lasagna, but since I don’t eat grains this can prove to be a problem. I usually make my lasagna with zucchini noddles, but I decided that I wanted to try something new. Well actually I wanted lasagna and didn’t have zucchini is really what happened. But I am so glad it did. This is my new favorite recipe. Kevin loved it and the reviews are going through the roof on social media. It’s so simple to make and the combination of the eggplant and sweet potatoes result is a sweetness flavor that is amazing. This is a much try for your family. It doesn’t take much time and I no one will ever miss noodles again.
“Totally! Randy’s ‘s fave food is lasagna! I’ve been dying to make it paleo for him. This looks friggin amazing!!!” from Heather
“I love this recipe – absolutely amazing” from Paul
“I must try this, I get so tired of zucchini noodles too” from Cindy
“Pic looks amazing and the taste is even better. I will be sharing your recipe to everyone I know” from Amanda
1 small eggplant
1 large sweet potato
1 pound grass-fed beef
1 can fire roasted tomatoes (or diced tomatoes)
1/2 red onion, diced
2 cloves of garlic, diced
dash of freshly ground black pepper
dash of sea salt
2 cups of fresh baby spinach
1/2 – 1 cup mozzarella cheese (or whatever cheese you choose)
Directions: Place your onions and garlic in a skillet over medium heat. Saute until onions are translucent. Then add in the grass-fed beef and cook until browned.
Add in your fire roasted tomatoes and mix together well. Cook on medium heat for about 5-10 minutes. While the meat sauce is cooking, use your mandalin slicer (or whatever slicer you have) to slice your eggplant and sweet potato. Make sure they are thin slices. Then place your eggplant slices in the bottom of a baking dish, covering the bottom and slightly overlapping.
Layer 2: Meat sauce (on top of the eggplant which is Layer 1)
Layer 3: Baby Spinach
Layer 4: Sweet Potato (covering the spinach and slightly overlapping)
Layer 5: Meat Sauce
Layer 6: Baby Spinach
Layer 7: Eggplant (covering the spinach and slightly overlapping)
Layer 8: Meat Sauce
Layer 9: Baby Spinach
Layer 10: Sweet Potato (covering the spinach and slightly overlapping)
Layer 11: Fresh Mozzarella Cheese Balls
** I know it sounds like a lot of layers, but it all fits and works perfect – trust me
Bake covered at 400 degrees F for 45 minutes or until the cheese is slightly browned on the edges and the sweet potato is cooked through. Let stand for 10 minutes before cutting and digging in. Enjoy!