I went to Whole Foods with high hopes of finding a selection of gluten-free lasagna noodles to choose from. There was one box. They were made primarily from corn. They were mini lasagna noodles. And they were $8.00. So I passed on the genetically-modified, gummy textured, overpriced noodles and hit up the produce department instead.
So here is my favorite lasagna recipe made with roasted eggplant slices in place of lasagna noodles. I like it even better than the original.
2 medium-sized eggplants
1 lbs. Italian sausage or ground beef
2 cans tomato paste
14.5 oz. can diced tomatoes
2 cups stock (beef, chicken, or veggie - go homemade if you can)
1 T oregano
1 T garlic powder
2 tsp. sea salt
1/4 tsp pepper
1 T honey
12 oz. ricotta cheese or cottage cheese
1/2 cup Parmesan
Slice your eggplant into disks. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 400 degree oven for 20 minutes.
after - yum
Brown the sausage/beef and onion in a large pot.
When it is cooked through, add your tomato products, stock, seasonings, and honey. Let simmer for 1 hour. Don't skimp on this part. It makes the sauce more yummy if you let it go for a while.
When it's about done, combine your ricotta/cottage cheese, Parmesan, and egg. Blend until smooth.
Then start layering:
Bake 30 minutes at 350. Top with more mozzarella, then bake 15 minutes more.
Note to self: use a larger baking dish next time.