1/4

i'm Nicole

Living%20with%20celiac%2C%20eating%20out

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.

learn more

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

ingredients

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

directions

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!