Lasagna is one of those comfort foods that brings back happy memories of warm, full bellies around a table full of friends and family.
But if you’ve given up gluten, you might think you’ll never get to enjoy it anymore. With a few swaps, such as lasagne sheets for high fiber eggplant, you can enjoy your favorite Italian dish once again!
Because this eggplant lasagna is made using vegetables only, you are packing a punch with the vitamins, minerals, and antioxidants. You can also add a bit more garlic if you can handle it: it’s one of the most medicinal foods in the world. Garlic prevents and reduces the severity of colds and flu, is anti-inflammatory, lowers LDL cholesterol, is high in antioxidants, and is a powerful detoxifier. It can clear intestines and aid digestion, keeping us clear minded and grounded.
Serve this lasagna with a large gut-friendly salad full of your favorite veggies and enjoy hot. It can also be eaten cold and will stay safe covered in the fridge for up to 3 days.
- 1 Tbsp extra virgin olive oil, coconut oil, or avocado oil
- 1 medium eggplant, sliced into ¼ inch rounds
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 16 oz can of tomato sauce with no added preservatives or sugar
- 2 garlic cloves, minced
- 1 cup of your favorite non-dairy cheese (optional)
- Chilli flakes, to your taste (optional)
- Salt & Pepper
- Preheat oven to 350F. Meanwhile, heat a skillet over medium-high heat and add oil, spread to coat evenly.
- Add slices of eggplant and fry until they are almost translucent, flipping to cook both sides. Set aside
- In a glass baking dish, put a layer of tomato sauce on the bottom. Then layer cooked eggplant, onion, garlic, peppers, then a thin layer of non-dairy cheese. Repeat until you run out of ingredients. Sprinkle the chilli flake onto any layer you wish, if using.
- Cover baking dish with tinfoil and bake for 45 minutes or until eggplant is cooked through.
- Serve hot, though can also be eaten cold, with a large, gut-friendly salad.