A scrumptious and hearty gluten-free lasagna.
1 large Eggplant, peeled and sliced to 1/4″ thick
1/2 cup olive oil
2 stalks celery chopped
1 cup cooked quinoa
1 sweet potato or butternut squash, diced
1 onion, diced
1 red pepper, diced
1 cup goat cheese
1 cup feta cheese
2 cloves garlic
1 can crushed tomatoes, organic
1 tsp of each: basil, oregano, chili flakes, parsley, all-spice
salt & pepper to taste
-sprinkle sliced eggplants with salt and set aside to rest
-in sauce pan or skillet, warm 3 tbsp olive oil and add pressed garlic. Add onions and red pepper and saute over medium heat for 3-4 minutes. Add diced sweet potato and cook for another 4-5 minutes. Lastly add herbs and celery and cook for an additional 3 minutes until everything is well mixed.
-Add the above mixture to the cooked quinoa and mix thoroughly
-Add 2-3 tbsp of olive oil to sauce pan and cook eggplant until golden on each side (approx 1 min per side) and pat dry.
-Combine goat cheese and feta cheese together and mix
-In an 8 X 8 baking dish add 1/3 crushed tomatoes and layer 1/2 the eggplant slices on top to over most of the tomato sauce. Add 1/2 quinoa-vegetable mixture as next layer and top with 1/2 cheese mixture. Apply another layer of tomatoes, eggplant, and quiona-vegetables. Use the remaining tomato sauce and cheese to top off. Bake in oven at 375F for about 25 minutes until cheese is lightly browned.
Makes 4 generous portions.
Dinner in Just 15 minutes! Let’s face it, during the week dinner usually needs to be ready to go as soon as you get home. This recipe will have your food on your plate in just 15 easy minutes! Use whatever veggies you’ve got in the crisper.