Eggplant & Greenfed Beef Lasagna- Paleo

 

Ingredients

1 huge eggplant

1 lb Organic Greenfed Beef

1 small onion, chopped

2 cups organic kale

3 cloves garlic, chopped

1-2 tsp sea salt

1/2 tsp black pepper

Organic Low Sodium Tomato or Marina sauce.

organic raw cheese, grated

Preheat oven to 350F.

 

Slice eggplant into thin strips and place on a baking sheet. I left mine unpeeled but either will work. Brush with coconut oil or grapeseed oil and SPRINKLE with salt and pepper. (You can use olive oil but I don’t cook with it because it can’t withstand high heat and it turns unhealthy at that point) Roast eggplant slices in the oven until tender, about 10 minutes.

 

Brown ground beef in a skillet with onion, garlic, and sea salt, & pepper.

 

Prepare tomato sauce if you need. I only had a 32 ounce can of organic diced tomatoes in sauce so it needed flavor. I poured it in the blender and added 3 cloves of garlic with basil, sea salt, & red pepper, and blended lightly until the right consistency.

 

In square glass baking dish, pour a thin layer of tomato sauce. Then add a layer of Eggplant slices.

Then add a layer of beef, kale, and cheese.

Pour sauce over this layer and repeat this process again – ending with Eggplant slices. Top off with any leftover sauce or kale. Then sprinkle cheese.

 

Bake for 40-50 minutes. Let cool, cut into four sections..

Smile because you are eating grain free.