Happy weekend guys! And happy weekend cooking! Have you ever tried the Eggplant Lasagna Bolognese? I know that in the paleo / Whole30 community it’s already one of the typical cliches (still one of my favourites), but I still have friends and family asking me about this dish. So even if it’s not any mind-blowing novelty, I’ve still decided to share my own version of it. For me it’s a perfect weekend meal.
To be completely honest, if you are expecting that it will be the same as the pasta ancestor of this meal, you might be a little disappointed. It’s the same as the cauliflower pizza. Some things are just never going to taste the same. However, that doesn’t mean that they are not delicious. I actually made this Eggplant Lasagna Bolognese this weekend after having the classic version (which I used to love) earlier in the week. Yeah, wheat pasta. Bad me, I know. Anyway, I was pretty happy when I realised that I actually like the healthier version much more.
So I think that even if you are sceptical at the beginning, you should give it a try. And don’t give up too early, just after trying one or two paleo/low carb/Whole30/you name it… meals. Because it can take some time before our taste buds adapt to the different (healthier and better) flavours. Particularly if our diet was full of processed foods before. But after finishing the Whole30 I realise more than ever how important good food is for us. So I’m gonna try to share more of these recipes with you guys to spread the message 🙂
- 1 eggplant, sliced
- 2 tbsp oil for cooking
- 250g pork mince
- 250g beef mince
- 1 can crushed tomatoes
- 2 small carrots, peeled and finely grated
- 1 small zucchini, finely grated
- 1 yellow onion, diced
- 4 cloves garlic, crushed
- Salt and pepper
- 2 tbsp fresh herbs - I actually prefer thyme in my Bolognese, but you will never go bad with oregano and basil
- Place a sauce pan over a medium heat. Pour the oil in and let it heat. Put the meat and onion in and fry until the meat becomes light in colour, stirring continuously. Add the grated carrots and zucchini, salt and pepper and fry until the meat has nice brown colour. I like to use half beef and half pork because pork mince usually has more fat and gives the lasagna more flavour. But you can use only beef, if you don't like pork. I also add the zucchini to sneak even more veggies into the meal and it makes it more moist as well.
- Once the meat is browned, pour the crushed tomatoes in, add garlic and herbs and simmer on lower heat for about 8 minutes, stirring occasionally.
- Preheat the oven on 180 °C (about 356 °F) and prep your lasagna in the meanwhile. Start with a layer of sliced eggplant, then spread part of the Bolognese evenly over. Keep layering like this, just make sure that you will finish with a layer of Bolognese on the top. The eggplant would get easily burnt and bitter if it was on the top layer.
- Put your lasagna in the oven and bake for 45 minutes.
- I like to keep my lasagna like this without the white sauce layer, as it's usually just full of starch which doesn't do my stomach very well and it's unnecessarily high in carbs. But if you feel like it won't be a lasagna without that top layer, go ahead and adjust it to yourself. If you still wanna keep it gluten and dairy free, try to opt for almond milk and tapioca starch/psyllium instead of the classic dairy and flour.
BTW, I know that these pictures are not of my best but I was just way too hungry when making the photos. But I promise that the recipe is still delicious 🙂