This lasagna is filled with so many good things that you won’t even miss the cheese. My son is home from college this week, and I always make him a lasagna. Usually, I make him a fairly traditional one, loaded with meats and cheeses. This time, I thought I’d experiment and try for a much healthier version, and it was a hit. But, truth be told, I was a little worried he’d be so disappointed in this version, that I also grilled a big, thick steak just in case. He ended up really liking the lasagna and was very happy to eat it with a side of steak!
First, slice and bake your eggplant… Eggplant is one of the foods that relieves food stagnation. In Chinese medicine, we believe that many types of pain and illness are caused by a stagnation in the intestines. If the intestines are not clear, then bacteria and infection can develop. Eggplant is one of the foods you can eat to eliminate this type of food stagnation. In this recipe, I’ve simply baked the eggplant dry — no oil is necessary.
Make this pot of really easy sauce…
Boil your lasagna noodles. I used these whole wheat ones, but you can also use brown rice or other whole grain noodles.
Cook the ground beef…
And slice up some fully-cooked, no-nitrate, organic sausages. These are made out of chicken.
Wash and dry some fresh spinach… Dark green vegetables should be a part of your daily diet. Spinach is a great addition. Not only is it good for your brain function, but it has cancer-fighting properties and is good for your heart.
Layer it all in a pan with whatever non-dairy cheese you like. This one has daiya (a tapioca-based product) in the middle, and soy mozzarella on the top.
Bake it in the oven and serve.
Fully-Loaded Lasagna (Non-Dairy)
(makes 1 large tray)
2 medium eggplants, thinly sliced
1 28-oz can crushed tomatoes
1 Tbs agave nectar
salt and pepper
1/2 tsp crushed red pepper flakes
1 box of whole grain, whole wheat, or brown rice lasagna noodles
1 lb grass-fed, organic ground beef
1/2 tsp garlic powder
2 organic, no-nitrate, sausages (any flavor you like)
1 small bunch fresh spinach, washed and dried well, thick stems discarded
1/2 lb. soy mozzarella, thinly sliced, or 1 bag of shredded mozzarella daiya (tapioca-based cheese substitute)
Preheat oven to 400 degrees.
Place eggplant slices on baking trays lined with parchment paper. Bake about 12 minutes, or until starting to get brown and a little crispy. Remove from oven.
Meanwhile, make the sauce: Put crushed tomatoes in a medium saucepan over medium heat. Add agave, salt and pepper to taste, and crushed red pepper flakes. Stir, bring to a boil, then cover and reduce to a simmer. Let cook while you prepare the rest of the ingredients.
Boil the lasagna noodles until al dente. Drain and rinse with cold water.
In a medium saute pan, over medium-high heat, cook the ground beef, stirring, until no longer pink. Stir in garlic powder, and salt and pepper to taste.
In a 9 x 13 inch baking dish, ladle about 1/2 cup of the sauce in the bottom and spread it around. Place 3 noodles on top of the sauce. Top with eggplant, then beef, then some sliced sausage, spinach, sauce, and cheese. Top with another layer of noodles. Repeat layering until you have used up the ingredients, ending with noodles, then sauce, then cheese.
Bake, uncovered, 40 minutes.