Maziar’s Healthy Lasagna



  • 1.5 pounds lean ground beef
  • 1-1.5 cups minced onion
  • 6 cloves garlic, minced
  • 12 oz mushrooms, sliced
  • 2 medium eggplants
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 tsp dried basil leaves
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 package Grain-Free lasagne sheets
  • 16-24 ounces ricotta cheese
  • 2 eggs
  • 12 oz pound mozzarella cheese, shredded
  • 0.5 cups grated Parmesan cheese
  • fresh basil for garnish


  1. Preheat your oven to 375 degrees.
  2. Put a dutch oven or large cast iron skillet on medium high heat. Brown ground beef and add onion, mushrooms + garlic when the beef is still a little pink. Cook until onions are translucent.
  3. Slice eggplant length wise, so slices are roughly 1/4 inch thick.
  4. Puree one can of tomatoes (in a blender or vitamix) and add to pot. Add crushed tomatoes, tomato paste and spices. Simmer for 30min – 1 hour (depending on how much time you have) stirring occasionally.
  5. Assemble starting with 2 lasagne sheets in the bottom of a 9×13 baking pan. Layer in meat sauce, then eggplant slices, then ricotta + shredded mozzarella. Repeat lasagne sheets, meat sauce, eggplant slices, then more meat sauce. Top with lasagne sheets, ricotta, and mozzarella.
  6. Bake for 45-50 minutes or until eggplant is fork soft and cheese starts to brown. Let rest 10-15 minutes then cut and serve. Top with parmesan cheese and fresh basil. Enjoy!


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