Gluten Free Lasagna

This is a "made up on the spot" recipe using things I had on hand at the time.  It turned out really well and tasted delicious. 

The night I made this I actually made two variations.  One of them was dairy free for the girls.  Both were very good. 

I will say that you need to be sure that no one in your family is allergic to tomatoes or eggplant before serving this dish as my youngest grandaughter had an anaphylactic reaction after eating this.  The E.R. personnel feel certain it was tomato, but her pediatrician thinks it could possibly have been the eggplant.  Both tomatoes and eggplant are in the nightshade family. 

Gluten Free Eggplant Lasagna

Two eggplant thinly sliced lengthwise
Sphagetti sauce (homemade works fine)
Ground beef (browned)
Cottage cheese
Mozzarella cheese (grated)
Parmesan cheese (grated)

Lightly spray your lasagna pan to prevent sticking.  Then place thinly sliced eggplant in the bottom.  Mix sphagetti sauce and ground beef together and cover the eggplant.  Next put a layer of the cheeses and repeat until all ingredients are used.  Make sure to end with cheese.  Bake at 350 degrees until the eggplant is cooked through and tender. 

Dairy Free variation

Follow above recipe, but replace the cheeses with a dairy free alternative (soy, etc.). 


Enjoy!