Eggplant Lasagna

A Healthy Version of A Favorite Comfort Food

Eggplant Lasagna

I was craving a creamy lasagna but wanted it to be a bit healthier and lighter. This lower carb, dairy free and paleo version is delicious! It is so creamy, I promise you will not even miss the dairy! This Eggplant Lasagna for the perfect meal on a cold December night.

Ready in 1 hour and 30 minutes Serves 6-8 people

Ingredients

Cashew Cream

  • 2 cups raw cashews soaked (in water for at least 4 hours)
  • 1 ½ cups water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • ¾ teaspoon fine sea salt
  • ½ teaspoon dijon mustard

Turkey Filling

  • 1 tablespoons avocado oil
  • 1 medium yellow onion diced
  • ⅓ cup diced Cremini mushroom
  • 2 garlic cloves
  • 1 zucchini diced
  • 1 pound ground turkey
  • Fine sea salt & fresh ground pepper to taste

Other ingredients

Instructions

  1. To make the cashew sauce- combine soaked and drained cashews, fresh water (do not use what you soaked the cashews in), lemon juice, apple cider vinegar, sea salt and dijon mustard in a high speed blender. Blend until smooth and creamy.

  2. Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper.
  3. Slice your eggplant lengthwise into ½ inch to ¾ inch slices.
  4. Add to the cookie sheet and brush with olive oil and salt and pepper.
  5. Bake for 20-25 minutes and flip the eggplant at the halfway mark.
  6. Combine 1 cup of cashew cream and 1 ½ cups of marinara sauce in a large bowl and stir until combined (see notes)*
  7. To make the filling, in a large skillet over medium high heat add avocado oil, yellow onion, mushroom and garlic and saute for about 5 minutes.
  8. Add in the zucchini, ground turkey, salt and pepper and cook until ground turkey is cooked.
  9. Add ⅓ cup of cashew marina mixture to prevent it from drying out.
  10. In a 9”x9” square baking dish add ¾ cup cashew marinara sauce on the bottom, then add cooked eggplant, ½ of the turkey filling and drizzle cashew cream. Repeat this step again.
  11. If you have enough eggplant, add another layer and pour the rest of the cashew marinara on top. Then drizzle with cashew cream.
  12. Bake at 350 Degrees F for 30-40 minutes or until bubbly.

Tips

If you want it to be more tomatoey, you do not have to add cashew cream. Just use 2 ½ cups marinara sauce For storage, keep covered in the refrigerator up to 4 days. To make ahead of time, make cashew cream and turkey filling and store in the fridge. Or prepare lasagna completely and store in the fridge up to 4 hours before baking

recipes   gluten-free   egg-free   dinner   paleo  


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