Delicious, veggie packed gluten free lasagna that is kid and husband approved!
I love to make this gluten free dish for girls trips in the mountains, and especially for my family as soon as the temperature drops. I LOVE having this to enjoy as leftovers as well! Even better the second day, right!?!
I use a meat sauce but you can use whichever your family prefers.
Ingredients:
1/2 to whole eggplant (i sliced pretty thin and only used half)
1 tbsp olive oil
1 large Yellow Onion finely chopped
1 lb ground beef grass-fed
1 large jar marinara sauce
1 small bag fresh baby spinach
1 box gluten-free lasagna noodles uncooked (I actually only used about 1/4 of the box i had- about 6 pieces)
2 cups fat free 0% Greek yogurt (I used Fage)
6 oz ball of fresh mozzarella sliced thinly
sea salt
ground black pepper
Prep:
-Preheat oven to 375 F.
-Slice eggplant thinly, longways, making long planks. Place on a sheet pan in a single layer and drizzle with 1 tbsp olive oil and season lightly w/ salt & pepper.
-Next, roast until cooked and lightly brown for about 10 minutes.
-Meanwhile, sauté chopped onion & ground beef over medium-high heat and breaking apart ground meat. Cook 8-10 minutes or until meat is browned.
-Add the entire jar marinara sauce and baby spinach and stir to combine. Add lid and cook 2-3 minutes or until spinach is wilted.
>>> Layer in a 9×13 baking pan as follows:
1/3 meat + marinara sauce
uncooked noodles
2 cups yogurt
1/3 meat + marinara sauce
roasted vegetable noodles
1/3 meat + marinara sauce
sliced mozzarella
-Bake 375 F for about 40-50 minutes until bubbly and cheese is melted.