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Gluten Free Diary Free Lasagna

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.


- 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


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.
Then, prepare a large pot with water and 1 Tablespoon salt and place over high 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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