A healthy play on lasagna. This paleo version uses zucchini and eggplant in place of noodles.
Prep Time:10 minutes |
Cook Time:45 minutes |
Ready In:55 minutes |
Ingredients:
- 2 eggplant (washed and thinly sliced, lengthwise, into ¼” thick slices (from prep day))
- 2 zucchini (washed and thinly sliced, lengthwise, into ¼” thick slices (from prep day))
- 1 large jar of marinara sauce
- leftover meatloaf (crumbled)
- 1 onion (diced (from prep day))
- raw cheese (grated (from prep day)/(optional))
Instructions:
Heat oven to 350 degrees.
Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and leftover meatloaf. Crumble the meatloaf with a spatula and sauté with the onions, 5-6 minutes. Remove from heat.
In a 9”x13” dish, spread ½ cup of the marinara on the bottom of the dish. Place eggplant in a single layer over the marinara. Next, layer the sautéed meat and onions. Follow the meat layer with a light sprinkling of cheese. Continue to layer with the sauce, sliced zucchini, meat, and cheese.
Place dish in oven and bake 45 minutes, or until the lasagna is bubbly and zucchini and eggplant are tender.
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