Everyone has that comfort food they crave when they are eating healthy. Lasagna ranks up there for me when I’m trying to eat low carb diet or follow Trim Healthy Mama. This eggplant lasagna is great for both those times and bonus that it’s gluten free. I promise you won’t even miss the carbs.
When you read the recipe, it will look like a lot of steps. Trust me, it’s worth it. In order to get a lasagna noodle equivalent, you have to prepare the eggplant. There’s a lot of water content in eggplant so it’s imperative that you let it weep and oven roast it before layering it into the lasagna. If you skip this step, you will have a watery mess in the bottom of your pan after baking. No one wants that after doing all this work.
While the eggplant does its thing, you have time to whip up the sauce and cheese mixture. Once the eggplant is ready, commence with the layering of sauce, eggplant, cheese mixture ending with sauce. Add a layer of mozzarella cheese then cover with aluminum foil . Cook 30 minutes, remove foil, then cook another 15 minutes. Remove from oven and marvel at your cooking prowess.
You might also enjoy my favorite Cabbage Lasagna Recipe here!Print