Paleo Lasagna Recipe with Eggplants (Dairy-Free)
Most of the lasagna I had eaten my whole life came from frozen packages. In fact, I had never even considered how lasagna was made until around 8 years ago when Jeremy found this amazing Lasagna recipe on Allrecipes.com.
We’ve tested this lasagna recipe a ton of different ways, and we’ve paleofied it a ton by taking out the sugar, the wheat-filled lasagna sheet pasta, the Italian sausage (which sometimes contains additives or sugar), and of course, the 3 types of cheese!
But because of the delicious herbs (we changed them to fresh herbs) in this recipe, it still tastes amazing (plus we added a bunch of great ingredients to compensate)! So, give this Paleo lasagna recipe a try and let me know what you think!
Paleo Lasagna Recipe
This Paleo lasagna recipe uses slices of boiled eggplants as the lasagna pasta. I’ve seen various other options (e.g., spinach leaves, zucchini, broccoli), but I really like eggplants as it doesn’t add much of its own flavor and is the right sort of color for pasta. However, if you prefer to use something else, then you can just replace the eggplants in this recipe with your choice of “paleo pasta.”
I used a blend of beef and pork in this Paleo lasagna recipe. I found this blend worked the best, but you can replace the blend with the same amount of meat of your choosing.
I used eggs to replace the cheese.
This Paleo lasagna recipe was so good I pretty much forgot that there was no cheese in it! To make it look a bit prettier, I cracked a few eggs on top of the lasagna. You can instead just use egg whites to give it more of a cheese look or else use something like soaked cashews blended (I was too lazy for that).
And here are some more photos of this amazing Paleo lasagna recipe – it was sooooo delicious!!
- 3/4 lb ground pork (or use meat of your choice)
- 3/4 lb ground beef (or use meat of your choice)
- 1 small onion, minced
- 4 cloves garlic, crushed
- 1 (28 oz) can diced of crushed tomatoes
- 2 (6 oz) cans of tomato paste
- 2 Tablespoons fresh basil, finely chopped
- 6 Tablespoons fresh parsley, finely chopped
- 1 Tablespoon fresh oregano, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 1 teaspoon fennel seeds
- 2 eggs, whisked
- 2 Tablespoons coconut oil
- salt to taste
- 1 large eggplant (or 2 Japanese eggplants), sliced into thin slices
- 3 eggs for topping (optional)
- 3 Tablespoons of salt for boiling eggplants
- Place the 2 tablespoons of coconut oil into a large stock pot. Add in the ground meat and the minced onion. Cook until the meat browns and the onion turns translucent.
- Then add in the crushed tomatoes, tomato paste, fresh herbs, fennel seeds, and crushed garlic.
- Cook on a low simmer with the lid on for 45 minutes. Stir regularly to make sure nothing sticks to the bottom of the pot.
- Preheat the oven to 375F and boil a pot of water. Add the 3 tablespoons of salt into the boiling water, then add in the eggplant slices. Boil for 2-3 minutes and then remove and place in cold water (if your slices are thicker, then you might need to boil for longer – the eggplant should soften so that you can cut it with a fork fairly easily).
- Add in the whisked eggs into the meat mixture and stir slowly to mix the eggs in. Cook the meat mixture for 10 minutes more and then add salt to taste.
- Pour half the meat mixture into the bottom of a 13 by 9 inch lasagna pan or a similar baking pan. Top with half the slices of boiled eggplants.
- Then pour the other half of the egg mixture on top of the eggplant slices, and top that meat layer with the rest of the eggplant slices.
- Cover the tray with aluminum foil and bake for 30 minutes.
- Remove the foil and crack the 3 eggs on top (optional). Bake for 15-20 more minutes until the egg whites become solid.
- Serving Size: 1 large slice