There are tons of substitutes for pasta dishes using eggplant, zucchini or gluten-free pasta. But what makes a meaty pasta dish divine is the sauce. Sorry to my endo sisters who dont eat meat, but if you do, this sauce is going to stick around in my family for life. So simple and intuitive and endo-friendly from a gluten perspective.
What you need for this sauce (serves enough for a whole lasagna):
- 1 package lean ground beef
- 1 large onion, diced (for UC patients, only include if it works for you)
- 8 small mushrooms, sliced (for UC patients, only include if it works for you)
- 1 jar tomato sauce (or a homemade tomato sauce of your choice)
- Italian seasoning
- chili flakes (for UC patients, only include if it works for you)
- crushed garlic (for UC patients, only include if it works for you)
- salt and pepper to taste
In a skillet cook the ground beef. Set beef aside in dish (its up to you if you want the drippings or not. Its healthier without but very flavorful with).
In the same pan, cook the onions and sliced mushrooms. No need to add oil as you are using the drippings from the beef. Once the onions are clear, add garlic and then the beef.
Add the jar of tomato sauce and all the seasoning to taste. Cook covered on low for 30min. Add seasoning along the way as needed.
Below is a picture of eggplant lasagna that I used with this sauce.
To make this recipe:
Slice the eggplant width-wise to form circles rather than lengthwise. Sprinkle the slices on both sides with olive oil and salt, and roast in the oven on a parchment lined baking sheet for 10min at 375F.
The rest of the recipe is the same as my zucchini lasagna recipe.