Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

Savor the layers of tender roasted eggplant paired with richly seasoned lean ground beef, all elevated by a silky, homemade cashew bechamel sauce. This comforting casserole delivers an enticing blend of hearty textures and creamy accents, perfect for a satisfying dinner.

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NUTRITION

581kcal
Protein
42.7g
Fat
31.1g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

6 ounces Lean Ground Beef (90% lean)

1/4 cup Raw Unsalted Cashews (~35g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic (~6g)

2 tablespoons Tomato Paste (~33g)

1/4 cup Unsweetened Almond Milk (~60g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4-inch rounds and lightly salt them; let sit for 10 minutes, then pat dry.

  • 2

    In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and softened.

  • 3

    Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces. Stir in the tomato paste and let it combine with the beef and onions.

  • 4

    Meanwhile, blend the cashews with unsweetened almond milk in a high-speed blender until smooth and creamy to create the cashew bechamel sauce.

  • 5

    In a baking dish, layer the eggplant slices and the beef mixture, finishing with a layer of the cashew bechamel on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the casserole is heated through and the top is slightly golden.

  • 7

    Allow to cool for a few minutes before serving.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

Savor the layers of tender roasted eggplant paired with richly seasoned lean ground beef, all elevated by a silky, homemade cashew bechamel sauce. This comforting casserole delivers an enticing blend of hearty textures and creamy accents, perfect for a satisfying dinner.

NUTRITION

581kcal
Protein
42.7g
Fat
31.1g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

6 ounces Lean Ground Beef (90% lean)

1/4 cup Raw Unsalted Cashews (~35g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic (~6g)

2 tablespoons Tomato Paste (~33g)

1/4 cup Unsweetened Almond Milk (~60g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4-inch rounds and lightly salt them; let sit for 10 minutes, then pat dry.

  • 2

    In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and softened.

  • 3

    Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces. Stir in the tomato paste and let it combine with the beef and onions.

  • 4

    Meanwhile, blend the cashews with unsweetened almond milk in a high-speed blender until smooth and creamy to create the cashew bechamel sauce.

  • 5

    In a baking dish, layer the eggplant slices and the beef mixture, finishing with a layer of the cashew bechamel on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the casserole is heated through and the top is slightly golden.

  • 7

    Allow to cool for a few minutes before serving.