Gluten Free Eggplant Lasagna

Gluten Free Eggplant Lasagna
By Natalie Jill

I normally don’t make Gluten free recipes but this looked too good to pass up. Besides I am staying with a friend who loves eggplant so we figured why not? I am tired of eating out and this is perfect. We doubled the recipe because of a house full of hungry kiddos! 

Ingredients:

1 TBSP Extra Virgin Olive Oil (EVOO)
1 small onion

4 cloves garlic

1 lb. ground turkey or beef

1 28 oz. can crushed tomatoes

1 6 oz. can tomato paste

salt and pepper to taste

1 TBSP chopped fresh parsley

1 TBSP chopped fresh basil

¾ cup Parmesan cheese

1 large egg

16 oz. cottage cheese (can substitute with ricotta)

1 lb. fresh spinach

8 oz. mozzarella cheese grated

1 large eggplant (sliced thin, lightly sprinkle with salt and press moisture out with a towel). I actually skipped the salt and pepper here. I added it into the egg mixture.

There are quite a few replacements for traditional lasagna noodles such as eggplant, oven ready gluten free lasagna noodles, zucchini, leeks, mashed sweet potatoes or use this layer to add more vegetables to your lasagna. Slice the eggplant and zucchini thin to get more of a noodle layer otherwise just throw in whatever vegetables you choose. The flavor of the sweet potato adds a whole new twist to your lasagna.

*There is a lot of flavor in this lasagna, it can be made without the cheese as well.

Directions:

Preheat oven to 400 degrees. Heat oil in skillet over medium heat, add onion and cook for 2 minutes. Add garlic and cook for another minute. Add ground turkey or beef and cook about 10 minutes. Once turkey is fully cooked add tomatoes, tomato paste, salt and pepper and simmer for 20 minutes. While the sauce is simmering, beat the egg and a medium bowl. Chop up the parsley and basil and add it into the egg along with the cottage cheese, ½ cup parmesan cheese, salt and pepper and set aside.

In a separate skillet cook spinach over medium heat until wilted.

Spread ⅓ meat sauce into bottom of a 9×13 baking dish. Lay down eggplant sheets(or whatever you are replacing the pasta with). Sprinkle on ⅓ of the mozzarella cheese, ½ of the cottage cheese mixture and ½ half of the spinach. Repeat the same layering process starting with the ⅓ meat sauce. After the spinach layer finish with the last ⅓ meat sauce sprinkle with the remaining mozzarella cheese and parmesan cheese.

Line a piece of tin foil with parchment paper coating one side with EVOO, cover the lasagna with the parchment paper lined foil oil side down over lasagna. Cook for 30 minutes or until bubbly. Let stand for 5 minutes before serving.

Buon Appetito!

“Be Happy…Be Healthy…Be Fit!”

– Natalie Jill

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