Monday, May 10, 2010

Paleo "Lasagna" (sort of...)

I got this idea from here. I was nervous about this, but it was so good! The eggplant and zucchini hold their textures wonderfully and taste almost like a real noodle. I wouldn't say it tasted exactly like lasagna, but it was darn close. It DEFINITELY hit the spot!

Paleo Lasagana

1 lb. ground beef, browned
2 eggplants, sliced lenthwise into 1/4" strips
2 zucchini, sliced lengthwise into 1/4" strips
1 red bell pepper, quartered
1 yellow onion
3 garlic cloves, minced
1 bag frozen spinach
2 c. sliced mushrooms
1 (15 oz.) can diced tomatoes (make sure there is nothing else in the can)
1 (28 oz.) can tomato puree
2 tsp. oregano
1 tsp. basil (dried)
Olive Oil

1. In a small skillet, brown the beef
2. Preheat oven to 350 degrees. Preheat BBQ grill for veggies for a medium temp.
3. Cut up eggplant, zucchini, and pepper. Drizzle olive oil on top and sprinkle freshly ground pepper on top. We also added a pinch of salt to the whole batch of veggies. Place on BBQ grill and cook until done.
4. In a small saucepan, combine tomatoes and oregano. Heat on medium-low. Add beef to mixture once it is cooked.
5. In a medium saucepan, add 1 Tbsp. olive oil, garlic, and onions. Saute for about 3 minutes, add mushrooms. Saute for another 3ish minutes. Add spinach. Cook until mushrooms are soft.
6. In a 9 x 13 inch pan, spoon a small amount of the redsauce on the bottom of the pan to produce a thin coating. Lay the zucchini in strips like pasta noodles on the bottom of the pan trying to cover the entire bottom.
7. Next, spoon half the onion-spinach mixture on top of the zucchini, spreading it out. Pour half of the red sauce on top of onion-spinach mixture.
8. Next, place the grilled eggplant on top like lasagna noodles. Spoon on the other half of the onion-mushroom mixture. Top with the remaining red sauce. Sprinkle basil on top of lasagna. I also sprinkled minced garlic. Bake at 350 for 1 hour.

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