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Vegetarian Eggplant Lasagna


  • Author: Eric
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 1x

Description

A delicious, gluten-free Vegetarian Eggplant Lasagna that is perfect for Meatless Mondays and really just about any time!


Scale

Ingredients

  • 1 Whole Eggplant
  • 8 oz. Fresh Mushrooms
  • 28 oz. Crushed Tomatoes
  • 8 oz. Parmesan Cheese
  • 16 oz. Shredded Mozzarella Cheese
  • 3 Large Organic Eggs
  • 1/3 cup Milk
  • 1/4 Sour Cream
  • 8 oz. Greek Yogurt Cream Cheese
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Basil Leaves
  • 1/4 tsp Himalayan Salt
  • 1/2 cup Coconut Flour

Instructions

  1. Begin by cutting the eggplant into 1-inch slices and adding a dash of salt to each side. Allow the moisture to “sweat” out for 30 minutes. Wipe away excess moisture during this time.
  2. In one large bowl add coconut flour. In a second bowl combine 2 eggs and milk. Lastly, add 4 oz of Parmesan cheese to a third large bowl.
  3. Once the eggplant is ready, coat with coconut flour then add to the egg mixture, then to the Parmesan cheese. Place on a baking sheet. Sprinkle the eggplant with any remaining Parmesan cheese.
  4. Pre-heat oven to 375 degrees. Cook the eggplant slices for 10 minutes each side. Set to the side when done.
  5. In a cooking pan, saute the mushrooms on medium heat for 5 minutes. Set to the side.
  6. While the eggplant is baking, add crushed tomatoes, 1/4 cup Parmesan cheese, and basil leaves into a cooking pan. Cook for 10 minutes on low heat.
  7. In a small bowl, combine cream cheese, sour cream, red pepper flakes, black pepper, salt, garlic powder, 1 egg, and oregano.
  8. Add a layer of the tomato mixture to the bottom of a baking pan. Top with a layer of baked eggplant. Top the eggplant with a layer of the cream cheese mixture then top with another layer of tomato mixture. Add layer of mushrooms. Add a layer of 8oz. mozzarella cheese. Add another layer of eggplant over the cheese. Top with remaining tomato sauce. Top with remaining mozzarella cheese.
  9. Bake the dish for 30 minutes at 375 degrees. Allow to cool for 5 minutes. Serve hot!

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 465
  • Fat: 25g

Keywords: Vegetarian Eggplant Lasagna, Vegetarian Lasagna, Eggplant Lasagna, Lasagna