Who says a GAPS diet lunch is boring? Eggplant Lasagna

 

 

While I was visiting my sister last weekend we had some grilled eggplant for dinner. Eggplant is something that never really sat well with me, but I tried a few slices and didn't have a problem. So when I went to the farmers market this past weekend I was inspired to pick up some eggplants and make some lasagna. It turned out really well - it would be even better with some cheese!

I served it alongside some sauteed green beans with red onions and yellow cherry tomatoes and had lunch (and a few dinners for the week).

Eggplant Lasagna
(makes one large casserole and one small casserole)

2 lbs ground beef
1 large eggplant
2 large tomatoes
24 ounces tomato puree ( I like Eden Organic)
1 pepper
3 zucchini
2 medium carrots
1 onion
2-3 garlic cloves
bunch of basil

Saute minced onion and garlic in a pot until soft. Add tomato puree and chopped basil and simmer for 15-20 minutes.  While this is cooking brown the ground beef in a skillet, season with salt, pepper, red pepper flakes, and oregano.  Slice circles of eggplant as thinly as possible (very important - these are the 'noodles') Using a vegetable peeler, peel strips of carrots and zucchini to make ribbons.  Using a large casserole dish make layers with the vegetables and meat starting with a layer the eggplant on the bottom, then tomato sauce, ground hamburger, zucchini, basil leaves, pepper etc.  Top the last layer of the lasagna with fresh basil leaves and cover with fresh slices of tomato.  Bake in a 375 degree oven for 35-40 minutes until vegetables are soft.