Whole30 Eggplant Lasagna With Cashew Cream Sauce | Thyme + JOY

Whole30 Eggplant Lasagna

January 28, 2018Thyme and JOY

This Whole30 Eggplant Lasagna dish has been a life saver with it’s meal prep magic. Whole30 Eggplant Lasagna with cashew cream sauce made by chef Valerie Skinner of Thyme and JOY

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 wanted to create something with the same type of flavor but also Whole30 compliant which was hard, because… cheese. Luckily my one ingredient Cashew Cream Sauce can easily be converted into a cheesy flavor similar to ricotta and it worked like a charm.

CHECK OUT:  One ingredient cashew cream sauce

Whole30 Eggplant Lasagna

This dairy free Whole30 Eggplant Lasagna is delicious and uses a one ingredient cashew cream sauce to make it filling and decadent. | Thyme & JOY
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Whole30 Eggplant Lasagna
Prep Time
25 mins
Cook Time
1 hrs
Total Time
1 hrs 25 mins
 
Course: dinner, lunch
Cuisine: paleo, whole30
Servings: 6
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375

  2. Add the ground meat, garlic powder, fennel seed and salt, pepper to a skillet and saute until cooked through (not browned)

  3. Slice your eggplant into thin 1/4 inch slices, chop basil into rough pieces and slice your tomato in thin slices wide. 

  4. Pour a thin layer of marinara on the bottom of a 9X13 pan spreading out evenly

  5. Add one layer of sliced eggplant overlapping each piece halfway until the bottom is covered

  6. Add half of the ground meat mixture and spread evenly

  7. Add half the cashew cream sauce and spread evenly on top of meat mixture

  8. Add another layer of eggplant slices

  9. 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

  10. Add a final layer of eggplant on top, then top with remaining marinara and add sliced tomatoes on top arranging neatly

  11. Bake in the oven at 375 for one hour or until eggplant is fully cooked through

  12. Let cool for 10 minutes before slicing and serving. Top with basil for garnish! 

Recipe Notes

 

Thyme and JOY is a parnter with the Whole30 Approved program. For more information about the Whole30 reset and Personal chef services in charleston check out these links:

Thyme and JOY Recipes

Whole30 Personal Chef

Whole 30 Timeline

Whole 30 Resources

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