So, I know it has been a while, and I’m I sorry! I say this all the time when my schedule is hectic, but I’ve been living off of paleo “fast food” the past few weeks–salads and frittatas. If anyone tells you that eating paleo on the go is too hard, they’re neglecting to experiment with these two dishes. They’re versatile (frittata and salad combinations are seriously limitless!), easy to pack, and can be eaten cold.
Anyway, enough with my rant, here’s an Italian casserole, almost a lasagna, for you to try!
1 eggplant, peeled and sliced vertically
1 zucchini, peeled (you can leave the skin on if you want) and sliced vertically
1 bunch of spinach leaves
1 bunch of basil leaves
1 bell pepper, diced
1-2 packages of mushrooms, sliced
Meat sauce (recipe here) (I made mine in the slow cooker in advance)
Extras: olive oil, Italian seasoning, pepper
Preheat oven to 400 degrees F.
Prep your eggplant and zucchini. Dry roast them in the oven for about 5-10 minutes, then flip over. Brush with a little olive oil if you want. Remove from oven when dried out, then set oven to 350 degrees F.
Prep your other veggies.
In a casserole dish, place a layer of meat sauce (I should have used a larger dish!)
Begin to layer your roasted eggplant.
Once your eggplant is layered, add more veggies.
Add a layer of meat sauce.
Add a layer of zucchini.
Then finish it off with another layer of meat sauce.
Place dish in oven for 20-30 minutes to cook vegetables.
The finished product is a little liquidy (and not too pretty), but you can drain that out. There are a lot if big flavors in this yummy dish.