That's certainly a mouth full!
The way I see it is that great food is great food, regardless of its wheat content etc. There are no pasta sheets or noodles in this recipe but it is delicious!
I was tired of sitting watching my other half tuck into a gorgeous melt in your mouth lasagna every Monday night just to try and make my own gluten free version of pasta to wait anticipating to then try it and find it was nice but not the same!
This is a gorgeous recipe and certainly melts in your mouth!
Eggplant Lasagna Style
2 medium or large eggplants
¾ cups olive oil
5 teaspoons dried oregano – use divided
3 teaspoons kosher or sea salt – use divided
2 teaspoons ground black pepper – use divided
5 cups Tomato Sauce
1 large white or yellow onion - chopped3 cloves garlic, minced
½ cup red wine – optional
1 large container Ricotta Cheese
1 cup Parmesan cheese – grated or shredded
2 large eggs – beaten
2 teaspoons dried parsley
3 cups mozzarella cheese - grated
1. Preheat oven to 190 degrees.
2. Mix olive oil with 2 teaspoons dried oregano, 2 teaspoons salt and 1 teaspoon pepper. Cut the ends off the eggplant and slice into ¼ inch slices. Brush eggplant slices with olive oil mixture. Grill on a hot, dry grill pan or broil under Pre-heated broiler for about 4 - 5 minutes (until browned) and flip, cook on other side until browned and slightly soft about another 3 -4 minutes. It will cook more in the oven so slightly under cooked is OK. Set aside until layering the lasagna.
3. Remove the casing from the Italian sausage and crumble into a large stockpot or skillet that has been heated over medium high heat. (If your pan is not non-stick, add just a touch of olive oil to the pan first. Cook until browned and no longer pink inside, breaking up the sausage as it cooks. Add chopped onion and cook until onion is soft, about 5 minutes. Add the garlic and cook another 30 seconds. Add tomato sauce, wine if using and 1 teaspoon dried oregano. Let cook for about 15 minutes until heated through. Check the consistency, you want it a little saucy so if too thick add some water. I usually have to add about 1/4 - 1/3 cups.
4. In a large mixing bowl mix the ricotta cheese with 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons dried oregano, the parsley, Parmesan cheese and eggs.
5. Brush a large lasagna dish with some olive oil. Ladle in a little bit of the tomato sauce and spread over bottom of dish. Try to just add the sauce, no sausage chunks.
6. Layer half the eggplant slices in the bottom. Add half the ricotta mixture then top with half the sauce. Repeat layering.
7. Top with mozzarella cheese and spread evenly over the top.
8. Bake about 1 hour until hot and bubbling and cheese is browned.
Delicious!
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