The inspiration for this Gluten Free Spinach Eggplant Lasagna as I have been talking about is my desire to recreate gluten recipes I have in the past. My previous version of VEGETABLE LASAGNA is amazing but it uses pasta noodles. So I decided to make a gluten free version that used no noodles at all. That’s right – it used no noodles at all. I substituted eggplant and zucchini as my noodle layers. This was an extremely satisfying dish. It was hearty. It was tasty.
One of the learning experiences that made this recipe so good was creating an unbelievable tasting marinara sauce. As a total aside, I sure like to use dramatic words – UNBELIEVABLE. l think those that do not know me, might find this hyperbole or even disingenuous. Those that know me, know I am over the top in my love of food and for all who create it. Just ask my wife – I am food 24/7. I just love all things food. I love learning about different foods, exploring different diets and trying to create new recipes.
The eggplant and zucchini were perfect substitutes for noodles. Each of these vegetables held up so well. I am not sure where I saw this tip but a very key learning step for this recipe was to salt the eggplant first. It was really important to take out some of the moisture from the eggplant. Without doing so, the lasagna would get soggy because the eggplant would release its moisture into the baking tray. The other neat thing about this recipe is my marinara sauce. Taking a technique from my Mexican sauce ideas, I sautéed onions and tomatoes with some garlic as the base of my sauce. I puréed the sauce, and then, added San Marzano tomatoes. The sauce had a deep rich flavor.
The cast of characters.
The pulling out of the liquid from the eggplant.
The sliced zucchini.
The sauce vegetables sautéing and puréed for the base of the sauce.
The building of the lasagna layers.
The Gluten Free Spinach Eggplant Lasagna plated.
The Recipe
Gluten Free Spinach Eggplant Lasagna
Ingredients
- 2 Whole Eggplants, Cut lengthwise
- 2 Medium Zucchini, Cut lengthwise
- 1 Carton Grape Tomatoes
- 1/2 Whole Yellow Onion, diced
- 4 Cloves Garlic, diced
- 2 Tbsp Olive Oil, divided
- 1 Tbsp Italian Seasoning
- 1 Tbsp Oregano
- 2 Tsp Black Pepper
- 28 Ounces San Marzano whole tomatoes
- 2 Tbsp Kosher Salt
- 16 Ounces Mozzarella, shredded
- 8 Ounces Ricotta
Instructions
- In a skillet, heat 1 tbsp of the olive oil on medium high heat. Add the onions and soften. Next add the tomatoes and garlic and cook until the tomatoes begin to blister. With an immersion blender, puree the vegetables. Add the san marzano tomatoes and cook down for 10 minutes. Break up with a wooden spoon while cooking and continue to simmer for 20 minutes.Remove from the pan and add the second tbsp of olive oil. Add the spinach and cook until it wilts – season with salt and pepper as you cook. Once cooked let cool. Once cool, squeeze out the remaining water.Layout the sliced eggplant and drizzle the Kosher salt on the slices pulling out the moisture. In a 13″ x 9″ glass baking dish, begin layering the lasagna. Begin by putting the marinara sauce on the bottom. At this point, you can really layer in any order you want. I did 3 layers of eggplant and 2 layers of zucchini. Mix sauce between most layers and add cheese in most layers. Finish with an eggplant layer and top with cheese. I also should make clear that I seasoned each layer with spice as I layered the dish.Add to a 450 degree oven and bake for 30 minutes.Serve and enjoy!
Responses
comments – I answer every one.
Lasagna is one of our favorite meals. I would love to make this gluten free version. It looks delicious.
Thx so much Kelly.
Oh my god, finally an eggplant and zucchini recipe that I can easily turn vegan. Been looking for hours now for a good one. Thank you so much for sharing this.
You could totally make this as a vegan recipe. The sauce was the boss. I have a post coming up in a couple weeks that will highlight the marinara sauce.
This sounds and looks really good. I’m always on the lookout for good gluten free recipes for my daughter. We’ll have to give this one a try.
I am sorry your daughter needs gluten free but she will love this recipe and it was not too hard to make.
This looks so delicious it is sure to be a big hit. I am always looking for gluten free recipes to try. I will have to pick up the ingredients i need this weekend.
I hope you do try to make it this weekend.
Wow. I like it. I went eat now. Thanks for sharing!
Thx so much.
Mmm, yum. I’ve always been a fan of eggplant. I never thought to make lasagna with it. I need to try this!
I hope you do try it Amber.
What a beautiful, flavorful recipe! And because it’s gluten-free I can serve this gorgeous Spinach Eggplant Lasagna at a large family gathering where a few of my guests must maintain gluten-free diets. This recipe’s a keeper!
I hope you do try this one for your family. Best of luck. The recipe had a few steps but was not hard to make.
I love eggplant, but to know that I can have it as a lasagna is amazing! That recipe looks so delicous! I’m
Printing this one for days when I feel like trying something different.
🙂
Miranda, I am so glad you printed the recipe. I hope you do try and if you do, you will have to come back and tell me how it turned out.
I’m not really into gluten free but this lasagna looks so good I’m going to try making it for my family. I like the combination of eggplants and zucchinis. They’re so delish when baked!
I was not into gluten free until I wanted to try it for health reasons. It has been quite fun coming up with new ways to cook some of my favorite dishes.
Hey there, I am definitely making this recipe! How much spinach does the recipe call for? Thanks!
I used one full (big) package of spinach. So it was a good 12 ounces.