Grain Free Lasagna Recipe

This time of year always feels like such an abundant blessing.  The tiny seedlings and tender plants that were planted in my garden just a few months ago are suddenly bursting with their full harvest. 

And just as I have come to enjoy sharing out the abundance of my gardens, others are doing the same with me.  I laugh every time I receive something out of the ordinary, because I’m careful to plant only the things that I really like in my own garden (on purpose!)  Occasionally I’ll be forced to venture into new territory, and I’m often pleasantly surprised with the results.  Such was the case with this eggplant, gifted to me by a friend.

The last time I “messed around” with eggplant, I was less than thrilled.  The texture in the middle is a struggle for me, and the taste is just, well, “meh.”  How could I use it differently this time, I wondered!

Grain free lasagna?  Yes!  I was genuinely surprised and pleased at how well it became the “noodles” for a grain free lasagna!  I love to make meals that can be prepared for the week ahead, and this one is a definite winner!

Since I’m always trying to sneak in an extra dose of veggies, I was also surprised to find that eggplant is actually a fruit (insert sad face).  However, eggplant is rich in fiber, low in starch and also considered low carb, so when comparing “noodle” options, this one ranks pretty high (insert happy face!)

One note:  I wasn’t sure if I was supposed to peel the eggplant or not, so I chose not to.  The skin is a bit tough, but after roasting it was tender enough to use in the lasagna without being too chewy, plus the bulk of the antioxidants and nutrients are housed in that deep purple layer of the skin.  Try to get it from an organic farmer so that you don’t have to be concerned with pesticides (buying local is always best!)

• Are you dairy-free or strict Paleo?  Use a cashew cheese base instead of the cottage/ricotta mixture.
• Avoiding nightshades?  Use sliced zucchini in place of the eggplant, and make a white sauce instead of marinara.
• Are you vegetarian?  Use ground zucchini in place of the meat sauce.

Let me know if you enjoy this recipe!

-Jen of The GGF Gourmet

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