Good, I got your attention! Yes, this is paleo, but it is also very good. It's a hot, hearty meal, that with a little preparation is very simple to put together. Meatsauce, veggies, nutcheese!
I just lost a few of you, didn't I?
I've been eating Paleo since last April, and one thing I have avoided several times was: "nutcheese? that's not cheese!" And I was right. It isn't cheese, but it does have a mild flavor and the exact same texture as ricotta. Since I'm launching my 100 Day Paleo Challenge I figured I needed to man, er, woman-up, and try it out.
I was pleasantly surprised! My lasagna had the same wonderful, familiar texture, and it was delicious. If you want to go (Mostly) on this dish, try the nutcheese (really! - you can put it inbetween layers), but top your lasagna with 1/4-1/2 cup of fresh whole milk fat mozzerella or sliced tomatoes and goatcheese.
If you don't know my opinion already, I stay away from dairy unless it really makes the dish. Cheese is certainally expected when you hear the word "lasagna", but I would eat this dish without it because the cheese would melt in with the other ingredients and I feel it would get lost. Now, a tomato and mozzerella salad? I'm all for that! (Once in a rare while. Avoid dairy where you can!)
Ingredients:
1 medium eggplant (You can also use slices of zucchini, if you do, skip the steps for preparing the eggplant.)
1 medium tomato or 2 Roma tomatoes, thinly sliced
6-10 white mushrooms, sliced
1/2 small or medium white or yellow onion, sliced
1 cup bell pepper of choice, sliced
2-3 cups meat sauce, prepared (use my recipe or your own)
1-1 1/2 cups nutcheese
Fresh basil
Oregano, fresh or dried.
This recipe uses a 9"x5" loaf pan. YIELD: 4 Servings
LASAGNA PREP WORK:
- Take a medium eggplant (or however much you need) and slice your lasagna "noodles" lengthwise, laying them out on paper towels. Sprinkle them lightly with salt, wait about 20 minutes, turn them over and do the same thing.
[The salt breaks down the membranes of the eggplant (it will be tough if you don't do this) and draws the water out.]
- Take your slices of tomatoes and set them on paper towels to soak up excess moisture.
Pre-cook your mushrooms, peppers and onions, and drain off any excess liquid. Let cool.
*These steps are important so that you do not end up with a watery lasagna*
Chiffonade fresh basil and set aside.
ASSEMBLY: (Preheat oven to 350)
#1: I like to put a couple of tablespoons of sauce on the bottom of my pan to keep it from sticking. Then lay out your first layer of eggplant or zucchini noodles, being sure to cover the bottom of the pan.
#2: Add layers of sliced tomatoes, peppers, mushrooms, basil, nutcheese, and meatsauce, repeating to make two or three layers of everything as desired. The nutcheese will work just like ricotta in this recipe. You can crumble it up and sprinkle it around or spread it as a thin layer with a spatula or wooden spoon.
#3: Top your lasagna with your nutcheese and sprinkle with oregano.
#4: Cover your lasagna with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese on top has browned.
Let sit for about 10 minutes before slicing.
Tip: I found that gently using a serrated knife worked well for cutting through the eggplant without disturbing the dish!
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