Zucchini and Eggplant Primal Lasagna

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July in North Carolina isn’t exactly typical lasagna season. Luckily, this isn’t your typical lasagna. This “primal” dish was inspired by the copious amounts of zucchini at my local farmer’s market. I absolutely love zucchini, so bought 4 extra large ones at the market on Saturday, as well as a large eggplant. Once I got home, I realized that’s a lot of vegetables for one girl to eat before they go bad, unless I literally want to eat them at every meal. My go-to use would be zucchini noodles with some sort of sauce, but that’s requires prep and cooking time for each individual meal. This lasagna is essentially the same ingredients as a “zoodles” and sauce dish, but you get around 10 meals instead of just one!

It may just be my insane love of red meat sauce, but I thought this came out amazingly. Even if it’s 100 degrees out, this baby is worth heating up your kitchen with the oven. If you want to be totally paleo, go ahead and omit the cheese, but it really won’t be as delicious without it.

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 medium-large onion, diced
  • 3 cloves garlic, minced
  • 14 oz can tomato sauce
  • 14 oz can diced tomatoes (drain most of the liquid)
  • 6 oz can tomato paste
  • 2 tbsp dried parsley
  • 2 tbsp dried basil
  • 1 tsp salt
  • 1 large or 2 medium zucchini
  • 1 medium eggplant
  • 8 oz mozzarella cheese (or more if you want it cheesier)
  • ~15 oz whole milk ricotta

Instructions

  1. Preheat oven to 375 F.
  2. Over medium heat, brown beef and pork in a medium-large pot or skillet. Add the onions and cook until softened, approximately 5 minutes. Add garlic and heat until fragrant.
  3. Add tomato sauce, paste, and diced tomatoes and stir until combined. Add parsley, basil, and salt. Turn heat down to low and let simmer for approximately 15 minutes.
  4. Slice zucchini and eggplants into thin sheets, similar to lasagna noodles. I used a mandolin, but this could also be done by hand.
  5. In a 9×13 baking dish, place a layer of vegetables on the bottom. I had a bottom layer of eggplant and second layer of zucchini, but you could mix the two for each layer as well.
  6. Over the vegetables, spread around 1/2 your meat sauce.
  7. Dollop the ricotta evenly over the meat sauce layer.
  8. Add a second layer of vegetables and a second layer of meat sauce.
  9. Top the lasagna with your mozzarella cheese. I had a mozzarella ball, so I just cut thin slices to lay over the top, but shredded mozzarella would work equally well/better.
  10. Bake for ~35 minutes, or until the sauce is bubbling and cheese is beginning to brown.
  11. Let rest for ~10 minutes before serving.
  12. Enjoy!

Lasagna

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