Towards the end of a Whole30, food just gets kinda, meh. You’re not craving anything crazy but the thought of just getting into the kitchen is uninspiring. We definitely felt like that during our January Whole30 and when I asked the husband what he wanted to eat before I went shopping, he requested lasagna.
Now, he like many other people is not a fan of eggplant. He says the texture is too weird for something that has no flavor. I totally get it but I also think he just hasn’t had eggplant the right WAY. Since I am mostly Italian, I grew up eating eggplant parmesan which was PERFECT to me.
I used cashews to create a sauce that would help make a filling and creamy texture that would help bind the dish together while also staying compliant. Check out my recipe for one ingredient cashew sauce below!
Whole30 Eggplant LasagnaPrint
- 2 medium Eggplant
- 1 large Tomato
- 1 bunch Basil
- 1 pound Ground turkey, pork or beef
- 16 oz Marinara Sauce
- 2 cups Cashew Cream Sauce
- 2 tsp Garlic Powder
- 1 tbsp Fennel Seed
- Salt + Pepper to taste
- Preheat the oven to 375
- Add the ground meat, garlic powder, fennel seed and salt, pepper to a skillet and saute until cooked through (not browned)
- Slice your eggplant into thin 1/4 inch slices, chop basil into rough pieces and slice your tomato in thin slices wide.
- Pour a thin layer of marinara on the bottom of a 9X13 pan spreading out evenly
- Add one layer of sliced eggplant overlapping each piece halfway until the bottom is covered
- Add half of the ground meat mixture and spread evenly
- Add half the cashew cream sauce and spread evenly on top of meat mixture
- Add another layer of eggplant slices
- Add a thin layer of sauce on top of the eggplant slices and repeat adding the rest of the meat and rest of the cashew cream sauce on top
- Add a final layer of eggplant on top, then top with remaining marinara and add sliced tomatoes on top arranging neatly
- Bake in the oven at 375 for one hour or until eggplant is fully cooked through
- Let cool for 10 minutes before slicing and serving. Top with basil for garnish!
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.