Eggplant Lasagna Bake

This veggie-packed casserole is a hormone-nourishing powerhouse—loaded with fiber, vibrant phytonutrients, and whole food ingredients that support women’s health through every season: from cycle support to fertility, pregnancy, and postpartum.

It’s inspired by my former boss and mentor, Sara, who first introduced me to the magic of layering simple ingredients into something deeply comforting and healing. I’ve made tweaks over time to boost its nutrient density and balance it with a protein-rich base—making it even more satisfying and supportive for blood sugar, gut health, and sustained energy.

Yes, there’s a bit more prep time with this one—but it’s 100% worth it. This dish keeps beautifully in the fridge, making it a perfect batch-cooking option for busy weeks or early postpartum days when you need nourishing food ready to go.

Nutrition Highlights

✔ Rich in fiber from veggies and legumes—supporting digestion, hormone clearance, and blood sugar balance

✔ Loaded with iron and zinc from grass-fed beef—critical for energy, fertility, and postpartum healing

✔ Full of colorful antioxidants from eggplant, carrots, zucchini, and mushrooms—supporting egg health, ovarian function, and immune resilience

✔ Balanced with protein, fat, and complex carbs to keep you full and energized

✔ Naturally anti-inflammatory, with ingredients like olive oil, oregano, and shiitake mushrooms

✔ Packed with mineral-rich vegetables (leeks, celery, carrots) to nourish your cycle, bones, and brain

Ingredients

Veggie Layers:

• 2 medium eggplants (6–8 inches long), sliced into ¼” rounds

• 2 tsp extra-virgin olive oil, plus more for roasting

• Sea salt and black pepper

Protein Base:

• 1 lb grass-fed beef (or ground turkey)

• 1 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 tsp dried oregano

• Sea salt & pepper to taste

Carrot Mixture:

• 3 cups grated carrots

• 1 small yellow onion, chopped

• 1 stalk celery, chopped

• 3 cloves garlic, minced

• 2 tsp cumin

• Sea salt and pepper

• Olive oil for sautéing

Zucchini Mixture:

• 2 zucchini, chopped

• 6 shiitake mushrooms, chopped

• 1 leek, sliced

• 2 tbsp tomato paste

• 2 tsp dried oregano

• Sea salt and pepper

• Olive oil for sautéing

To Finish:

• ¼ cup fresh parsley, chopped (plus more for garnish)

Optional: 1/2 cup ricotta cheese (for layering)

Instructions

1. Preheat the oven to 400°F.

   Slice eggplants into thin rounds, lay on a baking sheet, and drizzle lightly with olive oil and sea salt. Roast for 5–6 minutes per side until lightly browned, flipping halfway through. Set aside.

2. Cook the protein.

   Heat olive oil in a large skillet. Sauté onion and garlic for 2–3 minutes, then add ground turkey or beef, oregano, sea salt, and pepper. Cook until browned and cooked through. Set aside.

3. Make the carrot mixture.

   In a separate pan, heat olive oil and sauté the onion, celery, garlic, and carrots with cumin, salt, and pepper. Cook for about 15 minutes until veggies soften and most of the moisture evaporates.

4. Make the zucchini mixture.

   In another pan, sauté zucchini, mushrooms, and leeks in olive oil. Stir in tomato paste, oregano, salt, and pepper. Cook until veggies are soft and well combined.

5. Assemble the bake.

   In a 9"x13" baking dish, begin layering:

   1. Start with a thin layer of the zucchini mixture.

   2. Add a layer of roasted eggplant slices.

   3. Spoon on the carrot mixture.

   4. Optionally, spread a thin layer of ricotta cheese on top of the carrot mixture for extra creaminess.

   5. Add a layer of cooked ground beef or turkey.

   6. Repeat the layers (if using ricotta, include it with each carrot mixture layer), finishing with a final layer of eggplant (and/or ricotta on top).

6. Bake covered with foil for 35 minutes.

   Remove from oven, garnish with fresh parsley, and let cool slightly before serving.

Notes & Tips

• Storage: This lasagna bake is great for meal prep! It can be stored in the fridge for up to 3–4 days. I do not recommend freezing as the eggplant tends to become watery when thawed.

• Dairy-Free Option: Omit the ricotta cheese to make this dish dairy-free.

• Perfect for Postpartum: This is a deeply nourishing make-ahead option for new moms. High in iron, protein, and minerals that support recovery and energy.