Gluten-Free Eggplant Lasagna

by | Dec 4, 2013 | Article, Healthy Eating

A scrumptious and hearty gluten-free lasagna from HEAL Nutrition. Makes 4 generous portions.

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

  • Cook quinoa as directed on package
  • Peel and slice eggplant
  • 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 quinoa-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.

Originally published at HEAL