You won't miss the pasta in this flavorful veggie-packed gluten-free breadfruit and eggplant "lasagna."
3-4small eggplants, thinly sliced or 1-2 large eggplants
1breadfruit, peeled and sliced
5 garlic cloves, chopped
4-5 fresh tomatoes, chopped or 2 cans of diced tomatoes
1.25 lbsground buffalo or grass-fed beef
1canblack olives, sliced
1/3 cupfresh rosemary, chopped
2/3 cup fresh basil, chopped
2 cupsgreens (spinach, kale, or chard)
1tsp smoked paprika
1/2 tspred pepper flakes
1/4cupavocado oil, divided
1 cup goat cheese
salt and pepper to taste
Preheat oven to 350°F.
Peel breadfruit, thinly slice, and remove the core (see video).
Place breadfruit slices on a baking sheet, lightly brush with avocado oil. Bake for 25 minutes, or until breadfruit is soft.
Thinly slice eggplant, place on a baking sheet, lightly brush with avocado oil. Bake for 15 minutes, or until eggplant is soft.
Chop onion and add a small amount of avocado oil. Sauté over medium heat for about 5 minutes or until onions are translucent. Add garlic, red pepper flakes, salt and pepper. Saute for another 3 minutes.
Add buffalo or beef to sauté pan. Add smoked paprika and sauté until meat is brown.
Add tomatoes to meat and sauté for 5-10 minutes. Add rosemary, oregano, basil and olives. Cook for another 5-10 minutes. Add greens and stir until slightly wilted. Remove from heat.
In a baking dish layer tomato-meat sauce, breadfruit, eggplant, and cheese until baking dish is full (see video below).
Bake for 30 minutes and serve.
The Adventure Prescription —Noodle-less Breadfruit and Eggplant Lasagna