Paleo Lasagna

15 ingredients
1 steps

Ingredients

  • 1 large globe eggplant, cut lengthwise into 8 1/4-inch slices
  • olive oil
  • 1 lb ground beef (grass-fed)
  • 1 medium onion, diced
  • 10 ounces mushrooms, sliced
  • 6 garlic cloves, minced
  • 2 (15 ounce) cans diced tomatoes (undrained)
  • 6 ounces tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley (plus more for garnish)
  • 1 lb fresh spinach, chopped

Directions

  1. 1
    ["Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray or line with parchment paper. Set aside.", "Place eggplant slices on prepared baking sheets in single layer. Brush both sides of eggplant slices with olive oil. Bake until eggplant slices are tender and beginning to brown (about 5 minutes per side). Watch closely and remove eggplant slices as needed if they are cooking too quickly or not long enough. Remove baking sheets from oven and cool eggplant while preparing sauce. Eggplant can be roasted 1 day ahead and refrigerated.", "In a large sauce pan, brown ground beef over medium heat. Drain excess grease.", "Return pan to heat and add onion, garlic and mushrooms. Stirring frequently, brown and cook until onions and mushrooms are tender (about 5 to 10 minutes).", "Add diced tomatoes along with juice, tomato paste, oregano, basil, salt, pepper, parsley and spinach. Bring to a simmer.", "Allow to simmer for about 10 minutes, stirring frequently. Sauce can be made several days ahead and refrigerated.", "Spread 2 cups of the meat sauce in the bottom of a 9\"x13\"" baking pan. Layer 4 slices of eggplant on top of the sauce.""

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