I’ve never been a big fan of lasagna. I love all the flavors and zest of Italian food, but lasagna always seemed to be wanting. I’d much rather have a calzone, or braciole. I know I am nearly alone in my opinion, but hey, that’s nothing new! Something very strange indeed must’ve possessed me to try my hand at making a mostly paleo-friendly lasagna; something strange, or just sheer laziness, or perhaps it was my hubby’s request – whatever the motivation, the results were fantastic, and I can no longer say, “I don’t care for lasagna.” I just don’t care for lasagna made with pasta, thank you very much. 😉 This lasagna, on the other hand, I love so much we eat it every.single.week.
Part lasagna, part eggplant parmesan, and entirely grain-free, this dish is uncomplicated yet hearty enough for this cold time of year.
- 1 medium-sized eggplant
- 2 medium to large zucchini
- 1 1/2 pounds italian sausage
- 6 ounces goat cheese (ricotta also works well)
- 4 eggs
- 1 cup whole milk or cream
- 1 can tomato paste
- 1 cup red wine
- 1/2 cup water or broth (read here about how to make easy, homemade broth)
- 1 head garlic (about 7-8 cloves)
- 8 ounces fresh mozzarella or cheese of choice (we’ve used everything from Colby Jack to Oaxaca, because we aren’t purists.)
- salt, pepper, and Italian herbs like basil, oregano, and marjoram, to taste
- Preheat oven to 350 degrees F.
- Grease the bottom and sides of a 9x13inch baking dish with extra virgin olive oil or butter.
- Wash the eggplant and zucchini, then thinly slice into 1/4-1/2-inch slices. Set aside.
- Grate the fresh mozzarella or other cheese of choice and set aside.
- In a large liquid measuring cup, or medium-sized bowl, combine the tomato paste, red wine, and water. Mix until a smooth sauce forms.
- Heat a 10 or 12-inch cast iron skillet over medium-high heat, and cook the sausage until no pink remains. Reduce the heat to low.
- Add the tomato-wine sauce to the cooking sausage. Season to taste with salt, pepper, and italian herbs.
- In a separate, medium-sized bowl, or food processor, combine the 6 ounces of goat cheese, eggs, and milk, and mix until smooth.
- Assemble the lasagna! First, lay down a layer of sliced eggplant. Season the slices with salt, pepper, and herbs.
- Pour the goat cheese custard over the eggplant, and smooth it out so that it is evenly distributed.
- Add a layer of sliced zucchini. Season the slices with salt, pepper, and herbs.
- Pour the sausage & sauce mixture over the zucchini, smoothing it out so that the entire surface is covered.
- Top this with any remaining eggplant & zucchini slices. I usually don’t have enough to fully cover the surface, but maybe 75% is covered. Again, season the veggies with salt, pepper, and herbs.
- Cover the lasagna with the grated cheese, and season with a little more herbs.
- Bake, uncovered, at 350 degrees F for 1 hour, until the cheese is browned and the lasagna is bubbling.
- Allow to cool for 10-15 minutes before serving. (If you can wait that long – we never can!)