Gluten-Free Aubergine Lasagna
Get ready to savor the ultimate comfort food with a healthy twist—Gluten-Free Aubergine Lasagna! This hearty dish transforms tender slices of roasted aubergine (eggplant) into a gluten-free alternative to traditional pasta, layered with rich meat sauce, creamy ricotta, and a blend of gooey mozzarella and Parmesan cheeses. Perfectly seasoned with aromatic garlic, onion, and Italian herbs, every bite bursts with Mediterranean flavors. Ideal for gluten-free diets, this lasagna recipe is easy to prepare, packed with protein, and irresistibly satisfying. Whether you're feeding a crowd or meal-prepping dinner, this wholesome aubergine lasagna is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 medium Aubergines (eggplants)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat your oven to 400°F (200°C).
Slice the aubergines into 1/4-inch thick rounds. Lay them on a baking sheet, brush with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Roast the aubergine slices for 20-25 minutes, flipping them halfway through, until they are golden and tender. Remove from the oven and set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned and cooked through.
Stir in the tomato sauce, oregano, basil, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Reduce the heat to low and let simmer for 10 minutes.
In a medium bowl, mix together the ricotta cheese, egg, and parmesan cheese until well combined.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Place a layer of roasted aubergine slices over the sauce, followed by half of the ricotta mixture, another layer of meat sauce, and 1 cup of mozzarella cheese.
Repeat the layering process: aubergine slices, ricotta mixture, meat sauce, and top with the remaining 1 cup of mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for about 10 minutes before slicing and serving. Enjoy your delicious gluten-free aubergine lasagna!
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 5756 mg | 250% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 50.9 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3334 mg | 256% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3583 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
