Vegetarian Paleo "Lasagna"

The countdown is officially on! Less than 24 hours until my whirlwind holiday travels begin. The next two weeks will be overflowing with loved ones, parties, celebrations, and fireplaces. I am bursting at the seams with holiday spirit and joy - almost certainly setting a personal record this year. I hope everyone else is taking part in the holiday cheer and spending as much time as possible with friends and family over the next few weeks.

Tonight's recipe was created during Mal's visit - I made her my best attempt at Italian food. This isn't exactlyyy lasagna, but it definitely had a lasagna flair, and the spices and flavor were spot on. I would not recommend this recipe if you have an undying craving for lasagna (there is no pasta or cheese in this people!), but it really made a fantastic side dish. You could serve it with an almond-flour "breaded" chicken cutlet or your favorite grass-fed steak. The actual instructions and veggies in this are not that important - feel free to switch things up and just get it all layered in your pan. The house will smell like an Italian feast, and you won't be disappointed!

Ingredients:

  • 1 large eggplant, sliced
  • 2 medium zucchini, sliced
  • 3 large tomatoes, sliced
  • 10 oz fresh spinach
  • 1 large sweet onion, chopped
  • 2 Tbsp. chopped garlic
  • 1 Tbsp. olive oil
  • 32oz. can organic tomato puree
  • Italian seasonings (basil, oregano, etc.)
  • Black pepper

Instructions:

  1. Preheat oven to 375 degrees
  2. Heat olive oil over medium heat
  3. Saute onions and garlic for 10 minutes until golden
  4. Meanwhile, pour a little sauce in the bottom of your 9x12 casserole/lasagna dish
  5. Put a layer of eggplant (using 1/2 of the eggplant), a layer of zucchini (slices of 1 zucchini), and a layer of fresh tomato slices
  6. When onions and garlic are done, add half of the mixture on top of your fresh tomatoes
  7. Put a layer of spinach and then half of the can of the tomato puree. 
  8. Top generously with Italian seasonings and pepper.
  9. Repeat with the rest of the eggplant, zucchini, tomatoes, onions/garlic, spinach, tomato puree, and another layer of spices
  10. Bake (covered with foil) for 45 minutes and then uncovered for another 10 minutes.
  11. Let sit for at least 5-10 minutes before serving
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