Gluten Free Eggplant Lasagna
Now, I am not gluten free, but my boyfriend is, so when I make dishes I alter them for him. I am, however, dairy free which makes us the most annoying couple in the world. Whether you are one or the other this dish is delicious and if you are carb conscientious it is a perfect meal full of protein!
Since I teach late during the week, this is a great way to have dinner ready ahead of time and just pop it in the oven when I get home. I would normally make my own sauce, but for this recipe I used a jar sauce because….well I just didn’t have the time to make a sauce from scratch. And that’s just real life!!
What I used:
2 Large Eggplants sliced thin the long way
2 lbs of Ground Turkey
1 8 oz tub of cream cheese (I used a vegan alternative)
1 7 oz bag of shredded mozzarella (I used a vegan alternative)
2 eggs
1 25 oz jar of red sauce
1 T Olive Oil
Salt and Pepper to taste
What I did:
Preheat the oven to 400 degrees.
Place the eggplant in a thin layer on top of parchment paper. Brush with olive oil. Sprinkle with salt and pepper and roast for 20 minutes.
While the eggplant is roasting, brown the ground turkey.
Cover the bottom of a 10 x 15 baking dish with a light layer of sauce and add the remaining sauce to the cooked ground turkey.
Mix together the cream cheese, eggs and 2/3 of the bag of mozzarella. (I used an electric mixer)
Lay one layer of roasted eggplant on top of the sauce in the baking dish. Put 1/3 of the cheese mixture in evenly placed dollops on top. Cover with 1/3 of the turkey mixture. Repeat until gone.
Sprinkle with the remaining cheese.
Reduce oven to 350 degrees and cook for 35 minutes.
Let me know what you think!!