Comfort food comes in many forms and sometimes a light version is just what one might need, and this super simple veggie lasagna is going to be a new favorite.
1 1/2 lbs lean mincemeat | 1 White Onion (diced) | 3 Garlic Cloves (minced) | 1 tsp Olive Oil | 4 Tbsp Tomato Paste | 1/8 tsp sage, italian herbs, thyme and basil | 6 tsp ground cumin \ 4 Cups tomatoes (diced) | 1 Medium Eggplant | 1/4 Butternut squash (sliced) | 5 small zucchini (sliced) 2 Tbsp Olive Oil
Preheat oven to 350ºF
Fry the onion and garlic in ½ tsp. of oil in a heated pan until browned. Remove onion and garlic from the pan, then add and fry the minced meat until browned. When the meat is cooked, return the onion and garlic to the pan along with the herbs. Add tomato paste and cook for 2–3 minutes. Add the diced tomatoes, cover, and simmer for 30–45 minutes.
Lay the eggplant slices on the bottom of a deep ovenproof dish.Layer eggplant with half the mincemeat sauce, followed by a layer of pumpkin slices. Spread the remaining meat sauce over the pumpkin and layer zucchini slices on top to finish.
Brush the remaining olive oil ightly over zucchini slices, then bake in the oven for 30–40 minutes or until a knife easily pierces the vegetables.
Let cool for 5 minutes before serving
Sources: Paleo Hacks