Paleo Eggplant Lasagna

Name: Paleo Eggplant Lasagna
Ingredients: 1 tablespoon salted butter; ½ small onion, diced (about ½ cup); 4 cloves garlic, minced; 2 pounds hot italian sausage (bulk or link); 1 (28-ounce) can diced tomatoes, drained; 12 ounces tomato puree or tomato sauce; 2 tablespoons balsamic vinegar; 2 tablespoons plus 2 teaspoons italian seasoning, divided; 1 teaspoon fine sea salt; 1 (13½-ounce) can full-fat coconut milk, chilled; ½ cup unsweetened coconut butter; 2 tablespoons fresh lemon juice (about 1 small lemon); ½ teaspoon fine sea salt; ¼ teaspoon ground black pepper; 2 large eggplants (about 2 pounds), peeled, and sliced lengthwise into ¼-inch-thick planks (for the lasagna “noodles”); 5 medium tomatoes, sliced about ¼ inch thick; 1 tablespoon chopped fresh basil, for garnish

www.thedailymeal.com

Recipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.

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Ingredients

1 tablespoon salted butter
½ small onion, diced (about ½ cup)
4 cloves garlic, minced
2 pounds hot italian sausage (bulk or link)
1 (28-ounce) can diced tomatoes, drained
12 ounces tomato puree or tomato sauce
2 tablespoons balsamic vinegar
2 tablespoons plus 2 teaspoons italian seasoning, divided
1 teaspoon fine sea salt
1 (13½-ounce) can full-fat coconut milk, chilled
½ cup unsweetened coconut butter
2 tablespoons fresh lemon juice (about 1 small lemon)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 large eggplants (about 2 pounds), peeled, and sliced lengthwise into ¼-inch-thick planks (for the lasagna “noodles”)
5 medium tomatoes, sliced about ¼ inch thick
1 tablespoon chopped fresh basil, for garnish