I had an eggplant sweet potato lasagna at a restaurant and thought to myself, “why didn’t I think of that?”
But I promptly forgot about it, until I read a recipe for it in a magazine. I tore out the page, magneted it to my refrigerator, and then didn’t follow it at all.
I realize it just looks like cheese on top of a mound. It's awesome, I promise.
Y’all already know my approach to cooking is loose, at best. I even bake only loosely measuring things, and it usually turns out just fine. So when @lodea asked for the recipe, I was like, well, I guess I can try! So gather your cooking confidence and follow these “steps” for awesome no-noodle eggplant sweet potato lasagna!
No-Noodle Eggplant Sweet Potato Lasagna
To fill a 9×9 baking dish, use 1 eggplant and 1-2 sweet potatoes
- Slice the eggplant and sweet potato thinly, no more than 1/4-inch thick (I am not the best slicer, so I strayed from this measurement, but it’s still a good goal)
- Spray coconut oil on a pan, lay out the slices, and roast in an oven set to 400 degrees for 15-20 minutes, until slices are “carmelized” or golden brown but not at all mushy.
- Make sauce while they roast. I make tomato sauce by buying huge cans of tomato puree (check to make sure there are no crazy, sneaky added ingredients) and simmering them on a stove with fresh basil, lots of garlic salt, oregano, onion powder, crushed red pepper, and a hint of cayenne. You can make your sauce however you want.
- If you want meat, brown some ground beef. Last night, I used pre-made Coleman pesto chicken meatballs and just crumbled them. You could add other veggies too.
- Once the eggplant and sweet potato are roasted, place a layer of sweet potato on the bottom of the pan. Crumble your meat or other veggies into a thin layer. Cover lightly with sauce. Sprinkle with cheese (I used parmasean, strict Paleos could skip the dairy).
- Then place a layer of eggplant slices on top. Crumble things. Sauce. Cheese.
- If you have enough, alternate with a layer of sweet potato, if not, layer eggplant. Crumble things. Sauce. Cheese.
- On the top layer (layer 3 for me), just finish with sauce.
Bake at 350 degrees for 30 minutes. With 10 minutes to go, sprinkle more cheese on top for the gooey top we all love!
Bottom line? Make like normal lasagna, only you roast the veggies instead of boiling the noodles!
Experiment! Tell me how it goes! Send pics!
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