Dairy Free Lasagna with Eggplant and Ground Lamb
Every once in a while you might want a unique and delicious dish. This dairy free lasagna will satisfy all your needs. It's packed with flavor, has a soft texture, and goes beautifully with white rice and greens.
Servings: 4
Calories: 500kcal
Ingredients
For the eggplant:
- 1 pound eggplant, sliced into thin long pieces (like lasagna)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the lamb filling:
- 2 teaspoons olive oil
- 1/2 an onion, diced
- 2 cloves of garlic, minced
- 1 pound ground lamb
- 1/4 cup red wine
- 8 ounces crushed tomatoes
- 1.5 tablespoons tomato paste
- 1/2 cup low-sodium vegetable broth
- 1/2 teaspoon brown sugar
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon chopped basil (optional)
Instructions
For the eggplant:
- Preheat oven to 450 degrees.
- Place eggplant on a lined baking sheet and drizzle with olive oil.
- Sprinkle salt on top.
- Bake for 15 minutes, remove, and set aside.
For the sauce:
- Heat oil in a skillet and add onion. Cook for around three minutes or until the onions are translucent.
- Add the lamb and garlic and cook until the lamb is cooked through; around two minutes. Mix well.
- Add the red wine and cook for a few minutes.
- Add the rest of the ingredients for the lamb sauce and mix well.
To assemble:
- Preheat oven to 350 degrees.
- Place the eggplant in a baking dish and layer with the lamb sauce.
- Continue layering eggplant and lamb sauce until you've used everything up.
- Bake for 40 minutes.
- Top with fresh basil and serve.
Notes
This dish can be refrigerated for around three days and frozen for around two months.
Enjoy!