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Grain-Free Vegetarian Lasagna

Published: March 8, 2018 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 65 Minutes
Serves Serves 4
Grain-Free Vegetarian Lasagna
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Average Rating: 5 | Rated By: 3 users

When we think Italian food, we mean lasagna. You may not know this, but many believe Lasagna originated in Greece. Traditional lasagna is a layered baked dish of pasta, sauce, meat and lots of mozzarella cheese, and is one of the most popular Italian dishes these days in America. This grain-free vegetarian version is made without mozzarella cheese and is lower in carbs and calories than the traditional lasagna, having the same robust flavour that will satisfy your craving for Italian food. In this recipe, the layers are made with fresh vegetables which are finished with a creamy Parmesan sauce, then baked to perfection. Having gluten-free Italian food without the guilt of extra carbs and calories is the best!

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Ingredients

  • 1 small eggplant, thinly sliced
  • 5 oz. baby spinach leaves
  • 1 lb. gluten-free ricotta cheese
  • 2 large eggs, whisked
  • 2 tsp. GF dried oregano, divided
  • 1 cup grated parmesan cheese, divided
  • 1 tsp. pure sea salt, divided
  • 2 garlic cloves, minced
  • ¼ tsp. GF ground nutmeg
  • 2 large tomatoes, thinly sliced
  • 1 cup diced mushrooms
  • A handful of fresh basil leaves
  • 1 1/4 cup milk
  • 1 Tbsp. tapioca flour
  • ½ tsp. freshly ground black pepper
  • Extra virgin olive oil for greasing the pan

    • Instructions

  • Preheat oven to 400 F and line a large baking sheet with parchment paper
  • Place sliced eggplant on the prepared baking sheet and sprinkle with salt. Roast for 30 minutes. Set aside
  • While the eggplant is roasting, in a large bowl combine spinach, ricotta cheese, eggs, oregano, 1/3 cup Parmesan cheese, ½ teaspoon salt, garlic and nutmeg. Set aside
  • Generously grease 10 x 10-inch baking dish with olive oil and line the bottom with roasted eggplant, following with ½ spinach mixture, ½ basil leaves, ½ tomatoes, ½ mushrooms, then continue with the same layers. Firmly press down. Set aside
  • Reduce oven temperature to 375 F
  • In a small pot whisk together, milk, 1/3 cup parmesan cheese, tapioca flour, black pepper and balance of salt (1/2 tsp.) Cook over medium heat while stirring, until the sauce starts to thicken, about 3 – 5 minutes
  • Pour sauce over lasagna and sprinkle with remaining 1/3 cup of Parmesan cheese Bake for 35 - 40 minutes until the cheese is bubbling.
  • Cool for 15 minutes before slicing


    • Leave a Comment

    2 Responses to Grain-Free Vegetarian Lasagna

    • jacki March 8, 2018

      Has this recipe been tried with a non-dairy milk?

      • Kristina Stosek March 17, 2018

        I have made it with coconut milk before, just as good!

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