I love lasagna, but gluten-free pasta has not been agreeing with me lately, so I’m been experimenting with variations on lasagna, sans noodles. I’ve done polenta lasagna and a vegetable assortment lasagna (eggplant, zucchini, yellow squash, butternut squash), both with mixed success–delicious, but not quick lasagna.
I definitely think this is my best noodle-free version yet, and right in time for Passover! I basically substitute the noodles for lengthwise slices of eggplant that I have partially pre-baked, and layer sauce and cheese like usual. I throw in sauted onions, green peppers, and baby bella mushrooms for a little extra volume and voila! Eggplant lasagna.
2 medium eggplant
1 tsp salt, divided
1 Tbsp olive oil
1 large onion, chopped
1 green pepper, chopped
8 oz. baby bella mushrooms, sliced
15 oz part-skim ricotta cheese
1/4 tsp garlic powder
1/4 tsp black pepper
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup gluten-free breadcrumbs (omit for Passover-friendly recipe)
- Preheat the oven to 400 degrees and grease 2 baking sheets. Slice eggplant lengthwise into 1/4-inch thick strips (about 8 per eggplant). Lay on greased baking sheet (try not to overlap), sprinkle with 1/2 tsp salt, and bake at 400 for 10-15 minutes until eggplant is pliable enough to bend without breaking.
- In the meantime, heat olive oil over medium flame in a skillet or large saucepan. Saute onions for 4-5 minutes until soft. Add green peppers and mushrooms with 1/4 tsp salt and cook, stirring occasionally, until peppers are soft and mushrooms have released their juices.
- Beat eggs in a bowl and stir in ricotta cheese, garlic powder, remaining 1/2 tsp of salt, and pepper. When the eggplant is ready, stir onion mixture into ricotta mixture.
- Grease a 8×10 or 10 inch square baking dish and spread 1 cup of marinara sauce in the bottom. Lay 1/3 of eggplant slices on the bottom to cover, overlapping slightly, then spread half of ricotta mixture over eggplant. Repeat for another layer of eggplant and ricotta, then finish with eggplant. Spread remaining 1 cup of marinara over eggplant, and sprinkle mozzarella to cover. Sprinkle breadcrumbs over top (optional).
- Turn oven down to 350 and bake uncovered for 45 minutes until the sauce is bubbling and the cheese has browned.