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GF Eggplant Lasagna

A scrumptious and hearty gluten-free lasagna.
Author Tara

Ingredients

  • 1 large Eggplant peeled and sliced to 1/4″ thick
  • 1/2 cup olive oil
  • 2 stalks celery chopped
  • 3 cups baby spinach or kale
  • 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 tbsp of each: basil oregano, chili flakes, parsley, all-spice
  • salt & pepper to taste

Instructions

  1. Cook quinoa as directed on package
  2. Peel and slice eggplant
  3. Sprinkle sliced eggplants with salt and set aside to rest
  4. In sauce pan or skillet, warm 3 tbsp olive oil and add pressed garlic.
  5. Add onions and red pepper and saute over medium heat for 3-4 minutes.
  6. Add diced sweet potato and cook for another 4-5 minutes.
  7. Lastly add herbs and celery and cook for an additional 3 minutes until everything is well mixed.
  8. Add the above mixture to the cooked quinoa and mix thoroughly
  9. 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.
  10. Combine goat cheese and feta cheese together and mix
  11. 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.
  12. Add 1/2 quinoa-vegetable mixture as next layer and top with 1/2 cheese mixture.
  13. Apply another layer of tomatoes, eggplant, and quinoa-vegetables.
  14. Use the remaining tomato sauce and cheese to top off.
  15. Bake in oven at 375F for about 25 minutes until cheese is lightly browned.
  16. Makes 4 generous portions.