A wonderful new cookbook called Fed & Fit by the excellent Cassy Joy Garcia has just hit the market and it’s AMAZING.

And in celebration, Cassy has let us share her wonderful Eggplant Lasagna recipe from the new book!

It’s yummy, and yes, it takes some time. But the results are SO worth it.

This is a creamy, delicious take on Eggplant Lasagna that will ensure you hardly notice the lack of cheese.

I’ll tell you all about the book in a minute, but first, the lasagna!

Eggplant Lasagna Recipe

Ingredients:

Red Sauce

1 tablespoon salted butter (I like this brand from grass-fed cows)

1/2 small onion, diced

4 cloves garlic, minced

2 pounds hot Italian sausage, removed from casings

1 (28-ounce) can diced tomatoes, drained

12 ounces tomato puree or tomato sauce

2 tablespoons balsamic vinegar (find it here)

2 tablespoons plus 2 teaspoons Italian seasoning, divided (I like this one)

1 teaspoon fine sea salt (try this brand)

Bechamel

1 tablespoon salted butter (I like this one)

1 (13 1/2 ounce) can full-fat coconut milk, chilled (I like this brand)

1/2 cup unsweetened coconut butter (find it here)

2 tablespoons fresh lemon juice

1/2 teaspoon fine sea salt (I like this one)

1/4 teaspoon ground black pepper

 

2 large eggplants peeled, and sliced lengthwise into 1/4 inch thick planks

5 medium tomatoes, sliced about 1/4 inch thick

1 tablespoon chopped or very thinly sliced fresh basil, for garnish

 

  1. To make the red sauce: melt the tablespoon of butter in a large pot over medium heat. Add the onion and cook until translucent, about 10 minutes, then add the garlic and cook for 2 more minutes until fragrant. Empty the onion and garlic mixture into a bowl.
  2. Add the sausage to the pot, break it up with a spoon and cook over high heat until the sausage starts to crisp, about 10 minutes. Drain the fat by pouring the sausage into a colander, then return meat to the pot.
  3. Return the onion and garlic mixture to the pot with the sausage. Add the drained diced tomatoes, tomato puree, balsamic vinegar, 2 tablespoons of the Italian seasoning and 1 teaspoon salt. Stir to combine, bring to simmer, and then cover and set aside over low heat while you make the bechamel.
  4. To make the bechamel: Melt the tablespoon of butter in a saute pan. Once melted, whisk in the coconut milk, coconut butter, lemon juice, salt, and pepper. Bring to a simmer over medium heat whisking constantly, then set aside.
  5. Preheat the over to 350 degrees Fahrenheit.
  6. To assemble the lasagna: place a layer of eggplant noodles in a 9×13 inch of similar sized baking dish. Cover the noodles with about 1/4 cup of the bechamel, followed by several full ladles of the red sauce. Repeat until all of the noodles are used up. For the final layer, place the sliced tomatoes across the top, then drizzle and remaining bechamel over the top. Sprinkle the top with the remaining 2 teaspoons of Italian seasoning.
  7. Bake for 35 minutes, or until bubbly. Let the lasagna rest for at least 15 minutes so that the juices can settle back down. Serve warm and garnished with fresh basil.

What’s so great about this cookbook?

Admittedly, there are hundreds of paleo cookbooks on the market, some better than others.

So what do I like about this one?

Well, LOTS.

Cassy’s book, first of all, is based on her 4 pillars of health, helping you to gain a grasp of a well-rounded life that takes into account fitness, nutrition, and sleep, among other things.

This is SUPER important because we KNOW it isn’t just about eating all the right things.

The book contains 190 delicious recipes that follow a squeeky clean paleo approach.

Hey, I’m not always squeeky clean, but it’s good to make the majority of your meals with these principals in mind.

There’s a chapter with simple meals – 5 ingredients, 5 steps or less.

That is/will be a TRUE lifesaver to anyone just starting out, getting back on track, or who leads a busy life.

There are even modifications and tags to identify recipes that comply with certain special diets like GAPS, low-FODMAP, AIP, egg-free and nut-free.

There’s even a 28-day meal plan, with weekly shopping list, home workouts, journal prompts, and a DIY template for those who want to design the plan themselves!

This is great for those of you who need a little help changing your lifestyle and aren’t quite ready to jump right into paleo. If everything seems a bit confusing, this is the book to help un-confuse you!

And LOTS of fitness help is included for those of you who want to get a little more fitness into your life without having to join a gym.

This book is over 400 pages, full color, with beautiful paper. It’s absolutely beautiful and an instant classic.

I highly recommend it.

So, enjoy the recipe and, check out the book here!

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