Paleo Eggplant Lasagna

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Confession time. I honestly wasn’t planning on posting this. Like zero intention. Sometimes you just wanna cook and not measure a damn thing ya know? So let me just say, IM SORRY. I didn’t measure salt and pepper. I also didn’t precisely measure the amount of cashews, basil, garlic powder or kale. But I have a really good intuitive sense about measurements so TRUST ME. I got this. And so do you! There may be a lot of steps here, but it’s not hard. I believe in you.

According to my boyfriend, this lasagna is BETTER than restaurant lasagna (in my opinion anything is better than restaurant lasagna). But hey, he went back for seconds and inhaled the stuff so I take it as a compliment. But I don’t blame him, this paleo eggplant lasagna is sooooo creamy, flavorful and SUPER satiating. Let’s get cookin’!

Let me walk ya through a little bit. First things first, start soaking the cashews ASAP. I grabbed a 24 oz mason jar (you can use any large container with a lid), dumped in the cashews and filled the container with water. Let the cashews soak on your counter for 24 hours. Okay, you could probably get away with 8 hours. But for that silky creamy goodness just give yourself 24 and be safe. Set it and forget it!

Fast forward to the night of. Cut both ends off the eggplant to create a flat surface, slice the WHOLE thing long ways into ½ inch pieces. Drizzle with olive/avocado oil, S&P and roast till soft. Sweet. Let them cool while you tackle the rest.

Steam cauliflower until a fork can go all the way through with little effort. Dump soaked cashews, cooked cauli, salt, pepper, garlic powder and lemon juice into a food processor or high-powered blender. Blend away baby! It should be creamy dreamy and no lumps what so ever. Stick in the fridge to cool until assembly.

The meat sauce is the easy part. I’m not going to bore you with how to dump things in a pot and simmer away. Just make sure you let it cool for 5 minutes before building the lasagna.

OKAY, now for the fun part. Really, it’s super fun! To build the lasagna I lightly greased an 8 X 8 glass dish. If you like PHAT pieces, use this dish. You could use something slightly larger though. I first tried it in a 9 X 13 and it did NOT work what so ever. Too big. Anywho. First step, become an eggplant tetris master. Use those skills to create a sturdy eggplant base. Next, add a THICK layer of cheese sauce, followed by meat sauce. Repeat. Also, my layers of cheese and meat got smaller as I built higher. I realized I made the layers of sauces too big, but there was no going back. Don’t be like me and make your layers more even. I topped it off with a layer of eggplant to seal the deal. Pop into the oven for 45 minutes. Let it cool for 15 (be patient!!) then you’re gucci.

The longer it cools, the easier it is to cut. It’s even BETTER the next day after the lasagna is refrigerated. I also did some price tallying today, and one serving costs around $3!! Beat THAT Olive Garden.

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