Saturday, June 9, 2012

Vegetarian Lasagna, Primal or Paleo

Vegetarian Lasagna

My mother recently gave me two of her eggplants she was growing in her garden and I was really excited to try it. I am not the eggplant type but I told myself that I was going to make something good from this free gift! And guess what? It took 5 minutes to prepare, 20 minutes to bake and 1.5 meals to devour. I have no clue what goes into a typical vegetarian lasagna so if this isn't what you're expecting, you'll need to find another recipe. If this is something you think you'd like, give it a try. Truly easy to make and very delicious!

Don't these beauties look like squids? So cute!
*Note: If you are paleo, omit the cheese in this recipe. If you are primal and can tolerate cheese, add as much as you'd like. The quantity can be adjusted to what you'd like to make. I made a small pan of it so double for an 8x8 pan or triple the recipe for a 9x13.

1cup sliced eggplant
1cup squash or zucchini
1/3cup shredded cheese
1/2-2/3cup spaghetti sauce
salt and pepper to taste

Preheat oven to 375degrees.
Grease a baking dish with butter or oil and place 1/2 of the spaghetti sauce on the bottom and spread to cover. Next, place one layer of eggplant and then one layer of squash and then 1/2 of the shredded cheese.

Repeat with spaghetti sauce, veggies, and cheese. In between each layer, add salt and pepper to taste.

Bake for 15-20 minutes until bubbly and veggies have softened. Broil on low for 5 minutes if you'd like the cheese to brown up. Be careful not to burn the top layer.

Serve when cool enough.

Who says eating healthy has to be tasteless and boring? Not me!! All of this tasted amazing!

Eat and enjoy!


  1. Yum! All I had was marinara sauce so it came out a little watery, but otherwise great! Very tasty. I'll definitely be making this again. It was so easy.

    1. Mine also came out a little watery but I didn't mind that at all. My kids would have complained though!! :)