There is one dish that I make over and over for ALL of my personal chef clients- lasagna. It is easy to prep-ahead. And no one can tell that it's gluten-free. This recipe is really about getting the technique down, which is super simple by the way. Once you've worked out how to layer feel free to play around with the ingredients. You can substitute any ground meat for the beef- turkey, bison, chicken sausage, etc, and you can choose to have rice noodles or all vegetable “noodles” to make it Paleo. And the dairy can easily be omitted (see the note at bottom of recipe). Use your favorite sauce, too. I like the Lucini Marinara with Roasted Garlic Sauce because it has great flavor and no added sugar or preservatives. Or you can make your own. Try adding in a variety of vegetables with the sauce as well. I love doing sliced mushrooms or spinach with my sauce- just toss in, no chopping required! The sauce is also a great place to add finely chopped kale. Use your imagination and go wild!
Eggplant and Grass Fed Beef Lasagna (Gluten Free)
- 1 # ground grass-fed beef
- 1 eggplant (or 2 zucchini)
- 1 jar marinara sauce
- 1-2 tubs sliced mushrooms (and/or 1 bag baby spinach)
- 1 box gluten free lasagna noodles (uncooked)
- 2 cups Greek yogurt* (optional)
- 1/2 ball fresh mozzarella, thinly sliced*
- Preheat oven to 375 F.
- Slice eggplant or zucchini (or a mixture of both) thinly, longways, with a mandolin if you have one, or use a knife carefully, making long planks.
- Roast on a sheet pan until wilted and lightly brown, about 10 minutes.
- Sauté onions and beef over medium-high heat, add in mushrooms if using and brown. Add sauce and if using spinach add now.
- Layer as follows:– sauce– uncooked lasagna noodles (or veggie noodles)– yogurt– sauce– sliced mozzarella
- Bake for about 40-50 minutes until bubbly and cheese is melted.