Eggplant Lasagna |Cooking With Amanda

It's time for comfort food and this naturally gluten free eggplant lasagna fits the bill! This past month, I've been craving some delicious cheesy, comfort food much like this easy lasagna.

I love eggplant, especially when it's smothered with cheese. I mean really, anything smothered in cheese is to die for, right?

I think most of the foods you find at the fair, that's why they are so good… it's the cheese.

One thing that I love though, is making lasagna, but leaving some of the carbs behind and replacing those with vegetables.

This lasagna is naturally gluten-free, and one that I've basically grown up on. This time though, I decide to slice the eggplant lengthwise, usually I slice it into rounds, but it turned out so well in long sections of eggplant instead.

Once I had it sliced, I decided to add in some sliced zucchini too. I layered ground beef, cottage cheese, mozzarella cheese, zucchini, and eggplant.

I've also found that I prefer to mix the sauce in with the beef instead of pouring it on top at the end. This lasagna will but a little bit more full of liquid at the end than a traditional lasagna, simply because of the liquid in the vegetables, but it will certainly be just as tasty.

Once it's done baking, I like to leave it on broil for about 5 minutes to get the cheese on top nice and toasty. Let's note here that it's supposed to be toasty, not on fire.

Remember to keep a close eye when you use broil, I say that from experience. Let's just say, I've opened the oven with food on broil and it was on fire.

It's a great way to burn your house down. Yep, it is…so remember to watch it and keep it on low.

Now, are you ready for this delicious dinner? It's perfection and wonderful to share with the family.

Be sure to try out these gluten-free eggplant bites too!

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Eggplant Lasagna Recipe

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Ingredients

1 eggplant, sliced lengthwise
1 pound ground beef
1/4 cup sweet onion, diced
1 large zucchini squash, sliced
2 cups marinara sauce
3 cups cottage cheese
1 1/2 cups mozzarella cheese, thinly sliced
fresh parsley, to garnish

Directions

Preheat oven to 350°F.
In a medium-sized skillet on medium-high heat, brown and drain the ground beef.
Once drained, return to the skillet, add in the onion and zucchini.
Pour in the sauce and let it simmer for 5-10 minutes.
Once this mixture is done, remove from heat.
Spray a 9x13 baking dish within non-stick cooking spray.
Pour half the mixture on the bottom, top with half of the cottage cheese and half of the mozzarella slices.
Place half the sliced eggplant on top, and then repeat meat mixture and cottage cheese.
Place the remaining eggplant on top and then the remaining cheese.
Bake for 45-55 minutes, and then broil on low for 5 minutes the last part of cooking time.
Carefully remove and serve with a slotted spoon to drain out the liquid, garnish with Parsley.