Prepare the Eggplant: Preheat your oven to 400°F (200°C).

Slice the 2.0 large eggplants lengthwise into planks about 0.25 inches thick.

Sweat the Eggplant: Lay the slices on paper towels and sprinkle with the 0.5 tbsp of salt.

Let them sit for 20 minutes to draw out moisture.

Pat them very dry with fresh paper towels.

Roast the Eggplant: Brush the dried slices with the 2.0 tbsp of olive oil.

Arrange them on baking sheets and bake for 15 to 20 minutes until soft but not falling apart.

Remove and reduce oven heat to 375°F (190°C).

Make the Sauce: While the eggplant roasts, heat 1.0 tbsp olive oil in a large skillet over medium heat.

Add the 4.0 oz (110 g) of diced onion and cook for 3 to 4 minutes.

Add the minced garlic and cook for 0.5 minutes.

Brown the Meat: Add the 16.0 oz (454 g) of ground beef to the skillet. Break it up with a spoon and cook until fully browned.

Drain excess fat if necessary.

Simmer: Stir in the 24.0 oz (680 g) of marinara sauce, 0.5 tsp oregano, 0.5 tsp basil, and 0.25 tsp black pepper.

Simmer on low heat for 10 minutes to thicken.

Prepare Cheese Mixture: In a medium bowl, mix the 12.0 oz (340 g) of almond ricotta/cashew cheese with the 1.0 egg and 2.0 tbsp parsley. This binds the "cheese" so it doesn't melt away completely.

Assemble: In a 9x13 inch baking dish, spread 0.5 cups of the meat sauce on the bottom.

Layer 1: Place a layer of roasted eggplant slices.

Layer 2: Spread 0.5 of the remaining meat sauce over the eggplant.

Layer 3: Dollop 0.5 of the cheese mixture over the meat.

Repeat layers ending with the remaining cheese mixture on top.

Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes.

Remove the foil and bake for another 10 to 15 minutes until the sauce is bubbly and the top is slightly browned.

Rest: Let the lasagna rest for at least 15 minutes before slicing. This is crucial to ensure the layers hold together.

Don't Skip the Sweat: The absolute most important step is "sweating" your eggplant. Eggplants are like sponges full of water. By salting them and letting them sit, you draw out moisture that would otherwise turn your lasagna into a soup.

Roast Your "Noodles": Even after sweating, I highly recommend roasting the eggplant slices as directed in the recipe. This dries them out further and concentrates their flavor, giving them a texture much closer to an al dente pasta noodle rather than mushy vegetables.

Thicken That Sauce: Since eggplant doesn't absorb liquid the way wheat pasta does, your meat sauce needs to be thick. If your marinara looks runny, simmer it on the stove for an extra 10 to 15 minutes to reduce the liquid before assembling.

The Power of Nutritional Yeast: If your dairy-free almond or cashew ricotta tastes a bit bland, mix in 1.0 to 2.0 tbsp of nutritional yeast. It adds that signature savory, "cheesy" umami flavor that Paleo cheeses sometimes lack.

Patience is Key: It is tempting to cut into the lasagna as soon as it comes out of the oven, but don't do it! Paleo lasagna needs at least 15 to 20 minutes to set. If you cut it too hot, the layers will slide apart. It actually tastes even better the next day after it has had time to firm up in the fridge.