Gluten-Free Aubergine Lasagna

Indulge in the comforting layers of flavor with this Gluten-Free Aubergine Lasagna, a wholesome twist on the Italian classic that caters to gluten-free lifestyles without sacrificing taste. Tender, roasted aubergine slices replace traditional pasta, creating a light and gluten-free base that's layered with a rich, savory meat sauce infused with garlic, onion, and aromatic dried herbs. Creamy ricotta cheese blended with Parmesan adds a velvety texture, while melted mozzarella creates the perfect golden, bubbly topping. This dish is hearty yet nutritious and ideal for family dinners or meal prepping. With simple ingredients and an easy-to-follow method, this gluten-free lasagna delivers bold flavors and a satisfying experience that even the most devoted pasta lovers will adore. Perfect for your next cozy night in!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 medium Aubergines (eggplants)
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 pound Ground beef
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 cups Tomato sauce
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 cup Ricotta cheese
• 1 large Egg
• 0.5 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the aubergines into 1/4-inch thick rounds. Lay them on a baking sheet, brush with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

Roast the aubergine slices for 20-25 minutes, flipping them halfway through, until they are golden and tender. Remove from the oven and set aside.

Step 4

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned and cooked through.

Step 7

Stir in the tomato sauce, oregano, basil, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Reduce the heat to low and let simmer for 10 minutes.

Step 8

In a medium bowl, mix together the ricotta cheese, egg, and parmesan cheese until well combined.

Step 9

To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

Step 10

Place a layer of roasted aubergine slices over the sauce, followed by half of the ricotta mixture, another layer of meat sauce, and 1 cup of mozzarella cheese.

Step 11

Repeat the layering process: aubergine slices, ricotta mixture, meat sauce, and top with the remaining 1 cup of mozzarella cheese.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 14

Let the lasagna cool for about 10 minutes before slicing and serving. Enjoy your delicious gluten-free aubergine lasagna!

Nutrition Facts

Serving size	2602.9 grams (2602.9g)

Amount per serving	% Daily Value*
Calories	3400

Total Fat 251.90g	323%
Saturated Fat 100.60g	503%
Polyunsaturated Fat 7.30g
Cholesterol 899mg	300%
Sodium 5756mg	250%
Total Carbohydrate 108.20g	39%
Dietary Fiber 33.90g	121%
Total Sugars 50.90g
Protein 189.70g	379%

Vitamin D 82IU	410%
Calcium 3334mg	256%
Iron 16mg	90%
Potassium 3583mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 21.9%

Carbs: 12.5%