Spicy Sausage “Lasagna”

I’m Italian, I love my lasagna. Layers of pasta and ricotta and meaty sauce. It’s a comfort food for sure. But I thought, how can I recreate the melty, creamy, spiciness that is lasagna. I know eggplant has creamy qualities when it’s cooked, and I can whip up some good tomato sauce. And why buy bulk sausage from the store when it’s full of hidden sugars and preservatives when I can just buy pork and season it up myself? Not to mention, it’s much cheaper. So, I present to you……paleo lasagna! Manga!

Lasagna

Ingredients:

Serves 6-8

  • 2.5-3 lbs eggplant
  • 2 lbs ground pork
  • 1 28 oz can of fire roasted, crushed tomatoes (or non-roasted, but roasted adds more flavor)
  • 2 tsp minced garlic
  • 1 medium onion, diced
  • 4 eggs
  • 3 tbls Italian Spice Mix (see below)
  • olive and coconut oils
  • salt and pepper

Italian Spice Mix

Ingredients:

  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes

-Mix together in a small bowl and set aside

-Preheat oven to 400 degrees. Line two cookie sheets with aluminum foil

-Slice eggplant into 1/2 inch rounds, place on cookie sheets and drizzle with olive oil. Season with salt and pepper

-Bake 20 minutes, remove from oven and set aside. Lower oven heat to 350.

-In a large bowl, mix ground pork and 3 tbls of spice mixture until evenly combined.

-In a large skillet, brown the pork until cooked through and breaking apart with a wooden spoon. Transfer to a bowl and set aside

-In the same skillet, heat 1 tbls coconut oil and add onion and garlic. Cook until softened. Add in crushed tomatoes and simmer until thickened. Salt and pepper to taste, and/or sprinkle some remaining spice mix in.

-Remove from heat and allow to come to room temp. (or if you’re really hungry, like me, toss in a few ice cubes to get it going)

-Whisk eggs in a small bowl and mix into tomato sauce. Now all the components are ready!

-Grease a 13×9 baking dish with coconut oil. Place a layer of your cooked eggplant to the bottom of the dish. Spread half of the meat over the eggplant and pour about a third of the sauce over that. Repeat eggplant, meat, 1/3 sauce. Finish off by one final layer of eggplant and the rest of the sauce. (I only got two layers, but go for three if you can)

-Bake for 30 minutes, and allow to rest for at least 10 before cutting into squares.

You could totally make this vegetarian by roasting some cauliflower, squash, carrots, mushrooms, and/or broccoli in the spices and some oil and using that in place of the pork. Would be just as delicious. Cook to your spice level, it can always be more or less spicy. I found this to be just enough heat. Happy cooking!

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