This was an experiment in an attempt to make a low-carb, gluten-free, dairy-free lasagne with all the flavor of a traditional lasagne.
Ingredients- 2 large eggplants - 1/2 - 1 cup olive oil - 1 head broccoli - 2 yellow or white onions - 2 lbs. ground beef or turkey - 2 (32 oz) jars of tomato sauce - 2 red, green, or yellow peppers - 2 carrots - 1/2 lb. mushrooms - 1 bunch basil - 2 sprigs rosemary - small bunch of thyme and oregano - 1 box of gluten free lasagne noodles - butter - kale for garnish
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Slice the eggplant lengthwise into long sheets, about 1/4" thick and saute lightly in olive oil over medium heat. Place to the side. |
Dice the onions and carrots and place in a large saucepan over medium heat. |
Add salt to taste. Allow the onions to become translucent and add the meat. Stir the meat and vegetable mixture, allowing the meat to brown. |
Chop the herbs into fine pieces and set aside. Once the meat is browned, add the two jars of tomato sauce and the herbs. |
Slice the mushrooms amd add them in the pan. Stir the sauce until all ingredients are incorporated and turn off heat. |
Boil the lasagne noodles and drain under cold water. Add butter or olive oil to the noodles to prevent them from sticking together. |
Place a layer of eggplant on the bottom of a large baking dish. Next, spoon sauce thinly onto the eggplant to make the next layer. After that, add a layer of pasta noodles. |
Tthen another layer of sauce on top, then broccoli or peppers, then another layer of eggplant. Continue to alternate the eggplant, broccoli, peppers, and noodles, completing the process with a layer of sauce. You can put a kale garnish on top, if desire. |
Bake in the oven at 200°C (375F) for 40 - 50 minutes. Serve warm. |
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