I don’t know about you but I love Lasagna! I don’t crave it often but when I do I must have it. I am gluten-free and my husband is not a big fan of gluten-free pasta so I thought I would try a paleo version.

Why do I call it “mostly Paleo lasagna”? Because, I don’t have a problem eating cheese. In fact I like it a lot!

The best part of this is, my husband came home from work and took a large piece of the lasagna, then went back for more. Before he took another bite I said “that lasagna doesn’t have any pasta in it”. By the look of his face he did not even know. No joke, the eggplant makes it taste like pasta. So I hope you like it. Do the taste test with your other half.

 Mostly Paleo Lasagna

Meat sauce

•1 pound grass-fed ground beef
• 1 jar organic garlic marinara

Veggie layers

• 1 eggplant large
• 1 large zucchini sliced in 1/4 inch pieces
• 2 eggs
• 3/4 cup oats ground fine
• 1 teaspoon garlic salt
• 2 tablespoons water

Parmesan cheese
Mozzarella cheese

1. Preheat oven to 400
2.In a bowl, whisk 2 eggs and 2 tablespoons water
3. Mix oat and garlic salt on a plate
4. Slice eggplant in 1/4 inch slices, saturate in egg wash, then dip in oat meal
5. Place on baking sheet and cook for 30 minutes, flipping once
6. Reduce heat to 375 in oven
7. While eggplant is baking, brown ground beef in medium-sized skillet then add marinara sauce and turn off heat
8. In a greased casserole dish, place a layer of sliced zucchini on the bottom
9. Now spoon half of meat sauce over zucchini
10. Spread Parmesan cheese on top of meat sauce
11. Layer baked eggplant on top of cheese
12. Then spoon remaining meat sauce on top and mozzarella cheese on top of meat sauce
13. Bake at 375 for 30-35 minutes

Let me know how it turns out for you. Do you have a favorite recipe you would like to share?

Enjoy!

Sherry