Italian-Style Valley Lasagna
A gluten-free twist on the classic Italian dish, featuring roasted valley flavors and melted cheese.
Ingredients
- ●2 medium Roasted valley eggplantSliced into 1/4 inch thick rounds
- ●8-10 Warm lasagna noodles (gluten-free)Cook according to package instructions
- ●1 cup Italian-seasoned ricotta cheeseMix with 1 tablespoon chopped fresh parsley and 1 minced garlic clove
- ●1 cup Shredded mozzarella cheeseFreshly shredded
- ●1/2 cup Grated parmesan cheeseFreshly grated
- ●2 tablespoons Olive oilFor brushing eggplant slices
- ●to taste Salt and pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Brush both sides of eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
- 3
Cook gluten-free lasagna noodles according to package instructions. Drain and set aside.
- 4
In a large mixing bowl, combine Italian-seasoned ricotta cheese, chopped parsley, and minced garlic.
- 5
In a 9x13 inch baking dish, create a thin layer of marinara sauce on the bottom.
- 6
Arrange 4 lasagna noodles on top of the sauce.
- 7
Spread half of the ricotta cheese mixture over the noodles, followed by half of the shredded mozzarella cheese.
- 8
Repeat the layers, starting with the noodles, then the marinara sauce, then the remaining ricotta cheese mixture, and finally the remaining mozzarella cheese.
- 9
Top the lasagna with grated parmesan cheese and cover with aluminum foil.
- 10
Bake for 30-40 minutes, or until the cheese is melted and bubbly.
- 11
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is lightly browned.