Posted on | December 12, 2007 | 5 Comments
This is a delicious, family-friendly gfcf, gluten free recipe! It is also wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & vegan recipe. It could be OK for South Beach phase 1 by serving the filling as a side-dish. If you use whole-grain pasta, this should be OK as is for South Beach phase 2.
We serve this with a side of Italian sausages, as there’s no meat in it. You could probably put ground turkey in with the vegetables, but I like it being Vegan, as then I can serve it to vegetarian friends. We all love this recipe, and it takes care of my need for something creamy and Italian without eating dairy.
- 1 batch White sauce
- 2-3+ cups marinara sauce (how much you use depends on how soupy you want it)
- 2-3 cloves garlic, minced
- 1 medium eggplant, peeled and diced
- 1 bag baby spinach (10 oz) (or 1 lb of regular spinach that has been cleaned, de-stemmed, and torn into pieces)
- 1 package crimini (baby bella) mushrooms, sliced (7-10 oz)
- 1 package GF lasagna noodles (we like Tinkyada Brown Rice Lasagne)
- olive oil
Preheat oven to 350F
Heat olive oil in skillet over low heat and let garlic simmer for a few minutes – watch to make sure it doesn’t brown.
Turn heat up to medium and add eggplant and mushrooms. Cover and cook until eggplant is very tender (almost mushy), stirring occasionally. This takes about 5-10 minutes.
Make the white sauce while the eggplant & mushrooms are cooking.
Add spinach to the skillet, stir and take off heat once spinach has just wilted. Add 1/2 of the white sauce to this mixture, and stir to combine.
Barely cover the bottom of a 9×13 (or so) baking pan with marinara sauce. Lay 3 uncooked lasagna noodles across the bottom of the pan. Spoon half the spinach/eggplant/mushroom mixture over the noodles. Ladle some marinara on top of the vegetables. Top with 3 more lasagna noodles. Repeat with another layer, and top with 3 more lasagna noodles.
You will have now used 9 lasagna noodles. Put the rest away for something else – sometimes we break them up for use in soup.
Pour white sauce on top of the final layer of noodles.
Cover tightly with foil and bake 45 minutes at 375 degrees. Take off cover, and bake additional 10-15 minutes until everything is browned and bubbly (I sometimes turn on the broiler for the last 2 minutes to brown the top).
This ends up tasting like it has cheese in it. YUM. No one ever even notices that there’s eggplant in it or that it is gluten & dairy-free. Serve with a side of some sort of protein (we like turkey Italian sausages), and you’re ready to eat!