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WOW Recipe: Eggplant Lasagna

Prep Time: 25 mins

Cook Time: 30-35 mins

Serves 6-8 people (Place leftovers in the fridge for lunch or another dinner.)


2 Large - Eggplants

1 lbs - Grass-Fed, Organic Ground Beef, Chicken or Turkey

1 Tablespoon - Coconut Oil

1 - Large Red Onion, Sliced

1 - Whole Red Bell Pepper, chopped

5 - Whole Garlic Cloves, Crushed

1 Cup - Mushrooms, sliced in half

3 Cups - Cherry Tomatoes, sliced in half

¼ Cup - Basil, chopped

2 Tablespoons - Italian Seasoning

1-2 Tablespoon - Cumin

Celtic, Smoked or Pink Salt to taste

1 Cup - Almond Cheese


Preheat oven to 425.

Grease a 9x12 casserole dish and set aside.

Slice the eggplants ¼ inch thick length wise and place them on 1-2 baking dishes in one layer. Bake in the oven for 4-5 minutes in each side. Remove after the second side is done.

Grate almond cheese and set aside.

Heat oil in a large skillet over a medium flame. Add sliced onions and bell peppers. Cook for 2-3 minutes or until soft and slightly golden. Add the garlic, mushrooms and cherry tomatoes. Mix and sprinkle with salt. Add basil, Italian spices and cumin. Mix thoroughly.

Cover with a lid and stir every 2-3 minutes or until tomatoes start to soften. 

Once the tomatoes are soft, add and break up the ground meat, using a wooden spoon, to the skillet. Cover with a lid, stirring every 2-3 minutes. The meat should take about 15-20 minutes to fully cook, leaving no signs of pink color. Make sure to watch the meat so it doesn’t burn on the bottom of the skillet.

Spread 1/3 of the meat sauce on the bottom on the casserole dish. Layer with eggplant, a little more sauce and ½ the almond cheese; Repeat, layering sauce, eggplant, cheese, sauce eggplant etc). On the top layer, skip the cheese and bake for 0 minutes.

Remove from the oven, sprinkle with cheese and bake for 5-10 minutes or until the cheese is golden brown.

Download the recipe PDF here.



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