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Vegetarian paleo lasagna

Lasagna with Eggplant “Noodles” and Cauliflower/Garlic “Ricotta”

Paleo Lasagna


A vegetarian and paleo version of traditional lasagna.

Use eggplant as pasta and cauliflower as ricotta cheese.

Recipe & photo by chitowngrub

Eggplant Lasagna Paleo

Use eggplant as pasta and cauliflower as ricotta cheese.


Cauliflower/Garlic “RICOTTA”
1 large head of Cauliflower
1 full bulb of roasted garlic
1-2 tsp fresh lemon juice

Instructions: Steam cauliflower until fork tender. Place steamed cauliflower and roasted garlic into a food processor. Pulse until you have a mixture that is semi smooth but a little lumpy, similar to a ricotta texture. Season with salt/pepper and lemon juice and stir.

1 lb ground pork
2 jars of jovial tomatoes, 1 diced, 1 crushed
1 4.5 oz tube of tomato paste
1 cup diced red onion
½ cup diced carrot
½ cup diced celery
4 large garlic cloves minced
1 cup diced mushroom
2 tsp ground fennel seed
2 tsp crushed red pepper flake
A large handful of fresh basil and oregano roughly chopped, probably about a half cup in total
1-2 tbsp red wine vinegar
1 tbsp olive oil
2 cups liquid either broth or just water

Instructions: Preheat a large sauce pan over medium high heat. Add olive oil and allow to preheat, and add pork when oil is hot. Brown pork and remove from pan.
Lower heat to medium-low, and add onion, carrot, and celery. Cook until veg softens, approx. 5 minutes, stirring and scraping the leftover browned pork bits from the bottom of the pan. Add garlic, fennel, and pepper flakes and cook another 2 minutes.
Add red wine vinegar to finish deglazing the pan, scrape all the flavor up from the bottom of the pan.
Add pork, mushrooms, tomatoes, tomato paste, fresh herbs, and water/broth. Bring to a simmer, then drop heat on stove to low. Simmer for about 2 hours, until the sauce thickens up pretty good.

You won’t want it to be too watery.

Be sure to season generously multiple times with salt/pepper while cooking. Whenever adding something to the pot, re-season.

1 Large Eggplant
1 batch of cauliflower “ricotta”
1 batch of sauce
Instructions: Preheat oven to 400 F.
Slice eggplant into even slices about 1/8 of an inch thick. I use my mandolin on the second setting. Coat eggplant slices lightly in olive oil and salt/pepper. Pile onto a baking sheet and bake for 10 minutes.
Build lasagna in a 9×13 glass baking pan. First put a layer of sauce into the ungreased pan. Then a layer of the sliced eggplant, allow them to overlap so that there are no gaps. Finally a layer of the cauliflower ricotta mixture. Repeat these layers one time, and end with another layer of sauce on top.
Bake at for 45-minutes to an hour. Or until the entire pan is bubbling on all sides.
Optional: You can shave some macadamia nuts on top with a zester to imitate parmesan

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