If you’re looking for a satisfying dinner recipe that packs a punch when it comes to flavor, protein, fiber AND is gluten free then today’s recipe is for you.
I’ve seen images of recipes of this nature whether eggplant or zuchchini used in place of noodles, and I loved the idea of it immediately, but I was a bit wary of how it would taste. Turns out it’s abosolutely delicious! I added a ton of veggies, and seasonings, and you would never know there were no noodles in it! I think the color and texture of the sliced eggplant is perfect because when you are eating the lasagna, the color resembles noodles, so it’s not only a trick for the taste buds, but also the eyes!
Original recipe here: Food Network
Ingredients
1 large eggplant, very thinly sliced (think paper)
2 tablespoons olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 orange pepper, seeded and chopped
1 zucchini, sliced into coins
1 – Package mini bella mushrooms, quartered
4 cloves garlic, minced
1 can of no salt died tomatoes (drained))
1 can of no salt added whole tomatoes (drained)
1 package ground chicken (extra lean grain fed (if possible))
Ground Chicken Spices: 1 TBS garlic powder, onion powder, and dried oregano + Pinch of cayenne
1-2 cups fresh organic spinach (washed)
2-2½ cups low fat Mozzarella cheese, grated
½ cup Parmesan cheese, grated
Directions
Preheat the broiler to high
Season the ground chicken with spices mentioned above, and set aside.
In a large skillet over medium-high heat, brown onions, peppers, mushrooms, and zucchini coins in olive or coconut oil. Sauté until the onions are translucent and then add the ground chicken until it is cooked through (about 5 minutes or so).
In a large skillet over medium-high heat, brown onions, peppers, mushrooms, and zucchini coins in olive or coconut oil. Sauté until the onions are translucent and then add the ground chicken until it is cooked through (about 5 minutes or so).
Meanwhile, baste the eggplant slices with olive oil and broil until they are brown around the edges and soft in the center (about 2-3 minutes per side). Remove from oven.
Switch oven to Bake and lower heat to 350°F/180°C
Layer your “lasagna” in an ovenproof casserole dish as follows:
Thin layer of tomato sauce (just to cover the bottom – this prevents it from sticking) + 1 Layer of eggplant slices + Thin layer of grated mozzarella + ground chicken/veggie mixture + Layer of fresh spinach, and start again. Eggplant + mozzarella + ground chicken/veggie mix + spinach + mozzarella cheese. Repeat this sequence until you’ve filled your casserole dish (or you’ve run out of eggplant). Sprinkle top with some parmesan cheese and extra oregano.
Thin layer of tomato sauce (just to cover the bottom – this prevents it from sticking) + 1 Layer of eggplant slices + Thin layer of grated mozzarella + ground chicken/veggie mixture + Layer of fresh spinach, and start again. Eggplant + mozzarella + ground chicken/veggie mix + spinach + mozzarella cheese. Repeat this sequence until you’ve filled your casserole dish (or you’ve run out of eggplant). Sprinkle top with some parmesan cheese and extra oregano.
Bake for 30-40 minutes. The top will be golden and it will be bubbling around the edges. I served mine with salad for added roughage and fiber. Did I mention this meal is gluten free?
Happy Tuesday Blog Reader!
Sincerely,
Short Presents
Short Presents
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