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Gluten Free Basil Eggplant Lasagna

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i'm Nicole


I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.

I use to love eating eggplant lasagna before I knew I had celiac. After being diagnosed, I was bummed out when I discovered that my favorite eggplant lasagna at Trader Joe’s had flour in it. 

So, I decided to make my own gluten free version of this eggplant lasagna! It was just as delicious as a remembered it.

Servings 8-10

1 Hour


  • 1 eggplant

  • 1 pound ground turkey

  • 1/2 red onion, diced

  • 12oz tomato sauce

  • 1 tablespoon garlic

  • 5 tablespoons olive oil, divided

  • 3 eggs

  • 15 oz ricotta cheese

  • 1 cup parmesan cheese

  • 1 1/2 cups mozzarella cheese

  • 5-6 fresh basil leaves, thinly cut

  • salt

  • pepper

  • 1 tablespoon oregano


Step 1:

Preheat oven to 350° Fahrenheit. Line a cooking sheet with foil.

Step 2:

Peel and cut eggplant into quarters lengthwise. Drizzle olive oil on top of each eggplant and sprinkle with salt and pepper. Bake for 10 minutes. 

Step 3:

In a medium size pan heat olive oil and garlic. Once hot, add turkey to pan and cook for about 8-10 minutes until brown on all sides. Remove any excess fat and add in diced onion and oregano and cook for an additional 3-5 minutes. Stir in tomato sauce.

Step 4:

In a medium bowl mix the ricotta, parmesan cheese, eggs, and sliced up basil together until you reach an even consistency.

Step 5:

In a large casserole dish begin to layer lasagna in this order: 1/2 of the ricotta/parmesan cheese blend, eggplant, remaining ricotta/parmesan cheese blend, turkey meat and tomato sauce, and top with mozzarella cheese. Sprinkle top with oregano and cover dish with foil. Bake for 30 minutes. 

Step 6:

Serve warm with fresh basil leaves on top and enjoy!

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