Paleo Lasagna

Along with omelettes, I consider lasagna making my specialty. Funny enough, ever since going Paleo I never missed or had a desire to make one until now. There are a few options to replace the pasta sheets, and I opted for eggplant. The simplicity of this dish still amazes me, even the Paleo/Keto version :-)

Ingredients:

My version with Gouda on top (primal)

2 eggplants

2 cans of peeled tomatoes

1 can of tomato paste

onion, chopped

5 big carrots, sliced

2 cups of broccoli, chopped

zucchini, chopped

2 chili's, chopped

1 clove of garlic

500 grams (1lb) of ground beef

coconut oil

Saute the beef, chili's & garlic for about 10 mins in coconut oil. Then add the veggies (except the eggplants) make sure it is well mixed in with the beef. Add the peeled tomatoes and paste, and let it simmer for about another 5 mins. In the meanwhile, preheat the oven at about 160-180°C (320-350)

Peel the eggplants, and slice them lengthways into thin slices. Grease an oven dish and layer it with eggplant. Pour sauce on top and make sure the eggplant is fully covered. Continue layering until the dish is full. 

*In my case, I sprinkled some aged shredded Gouda on top, but you could leave that out. Bake in the oven for about 30-40 mins.
To substitute Parmesan cheese, mix the following in a food processor:
1 cup Brazil nuts
1 clove of garlic
1/3 tsp salt