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Recipes / Lasagna

Lasagna

Non starchy vegetables: 1 Nutrient dense protein: 1 Most dairy: 1
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Ingredients

  • 2 TBSP coconut oil
  • 2 medium eggplants, cut lengthwise into ¼-inch slices
  • Freshly ground pepper
  • 2 lb lean ground beef
  • 1 large jar (1 lb 8 oz) all-natural tomato basil sauce (no sugar added)
  • 1 tsp xanthan gum
  • 1 lb nonfat cottage cheese
  • 12 oz shredded mozzarella
  • ½ cup Parmesan, finely grated
Total Time: 50 min Prep: 10 min Cook: 40 min
Yield: 8 Level: easy

Directions

by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

  1. Brush eggplant slices with melted coconut oil, sprinkle with pepper and place on baking sheets.
  2. Bake for 20 minutes at 400F, turning over after 10 minutes.
  3. Brown the beef, add tomato sauce and simmer uncovered for 20 minutes.
  4. While stirring rapidly, sprinkle xanthan gum over the sauce. Stir well until sauce has thickened.
  5. Spread ½ cup meat sauce on bottom of over proof lasagna dish.
  6. Place 6 slices of eggplant to cover bottom of dish.
  7. Spread ½ of the meat sauce over the eggplant.
  8. Spread ½ of the cottage cheese over the meat.
  9. Spread ½ of the mozzarella over the cottage cheese.
  10. Place 6 slices of eggplant to cover cheese layer.
  11. Spread remaining meat sauce over the eggplant.
  12. Spread remaining cottage cheese over the meat.
  13. Spread remaining mozzarella over the cottage cheese.
  14. Evenly sprinkle parmesan cheese over the top.
  15. Bake at 375F for 20 minutes, turning after 10 minutes, until top is golden and bubbling.

 

Tip!

To make this SANEr, experiment with grating zuchinni/courgette or finely dicing spinach and stirring through the meat sauce before layering over the eggplant.

Serve alongside a fresh salad to counteract the richness of this dish.

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