In an effort to eat healthier and cut out some pasta/bread products where possible, I have been hunting down new Paleo Recipes that my hubs and I like. I also like something that isn’t too time consuming to make, allowing me to do other things during nap time and spend more awake time with baby. I stumbled upon a buffalo chicken and eggplant lasagna, but didn’t have any chicken, just spicy sausage. So I modified this recipe and made it my own!
- 2 medium purple eggplants
- 1 pound of spicy sausage
- 2-4 cups of Spinach
- 2 cups Buffalo sauce (crystal or Louisiana hot sauce) (more or less dependent upon how you like your spice level)
- 1 medium Onion finely chopped
- Salt and pepper to taste
Eggplants are a vegetable that a lot of people don’t like. They have a unique starchy taste, and that turns some people off. Slice that bad boy up and plop the slices in water for about 45 minutes to an hour. By doing this you will remove the starchy flavor from the eggplant.
Place them between paper towels to dry after the allotted soaking time and let’s move on to the filling.
Slice your onion and spinach up more finely. And set aside.
In a large bowl mix the sausage, buffalo sauce, spinach and sliced onions. Add salt and pepper. (don’t taste raw meat is a bad thing to ingest)
Begin layering your ‘lasagna’ in the crock pot. Start with a layer of eggplant, then your filling mixture and repeat until that baby is full to the top. Don’t be afraid to cut the eggplant slices in half or quarters to fill the gaps in your layers
We personally like hot food so I dump a little extra sauce on the top once it’s been layered.
Cook on high for 4 hours and voila! Juice will have collected at the bottom, making things messier than they need to be, so grab some oven mitts and drain the sauce. Or if you have a turkey baster handy you can use that. It can be a little difficult to get out, I recommend using a big spoon or spatula. As your meal cools you can add cheese to the top for that melted cheesy goodness.
This pic is from PaleoPot.com (where I found the original recipe) since my husband forgets to let me take a picture and demolishes everything and obviously her pictures are much better than the ones I took.
This recipe can be altered to use chicken also, pretty much any meat you’d like. Feel free to add or remove veggies to suit your tastes. I’ve used frozen and fresh spinach, they both turn out essentially the same (granted you add THAWED spinach) I use a small amount or no onion sometimes and have added garlic before. Play with it and make it your own!