Vegetable Eggplant Gluten-Free "lasagna" Recipe

Name: Vegetable Eggplant Gluten-Free "lasagna"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, minced; 12 ounces eggplants, sliced in 1/2 inch slices (approximately one small eggplant); 1 teaspoon celery salt; 2 teaspoons dried basil; 3 cups low fat cottage cheese; 1 large egg; ¼ cup red onion, minced; ¼ cup leek, minced (use only the green end); 2 cups fresh spinach, chopped; 8 ounces zucchini, sliced in 1/2 inch slices; 26 ounces spaghetti sauce (I like onion and garlic flavors); 8 ounces lowfat mozzarella cheese, sliced in approximately 6 1/4-inch-slices

Servings: persons

1 tablespoon olive oil
3 garlic cloves, minced
12 ounces eggplants, sliced in 1/2 inch slices (approximately one small eggplant)
1 teaspoon celery salt
2 teaspoons dried basil
3 cups low fat cottage cheese
1 large egg
¼ cup red onion, minced
¼ cup leek, minced (use only the green end)
2 cups fresh spinach, chopped
8 ounces zucchini, sliced in 1/2 inch slices
26 ounces spaghetti sauce (I like onion and garlic flavors)
8 ounces lowfat mozzarella cheese, sliced in approximately 6 1/4-inch-slices

1
Spread olive oil onto bottom of 8x10 glass baking dish.
2
Add garlic.
3
Place slices of eggplant onto oil as first layer.
4
You may need to cut the eggplant slices to fit.
5
It is okay to overlap the slices.
6
Season the eggplant by sprinkling with 1/2 teaspoons salt and 1 teaspoons basil.
7
Cover this eggplant layer with 2 cups of the spaghetti sauce.
8
Mix the cottage cheese, egg, onion and leek, and the parsley together; stir until just blended.
9
Layer this mixture onto the spaghetti sauce by taking a large spoon and adding heaping spoonfuls evenly over surface.
10
Spread with the back of the spoon until the cottage cheese is covering the pan evenly from corner to corner.
11
Add as the next layer the spinach and zucchini, put the spinach next to the cheese, adding the zucchini slices on top, seasoning these with 1/2 tsp celery salt and 1 tsp basil.
12
Cover with the remaining sauce and add the cheese slices.
13
Cover with aluminum foil and bake at 400 degrees for 30-35 minutes; turn temperature down to 350 degrees, uncover and let the cheese brown for about 10 minutes.
14
Allow to cool 5 minutes before serving.
15
Serves four generous portions.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 garlic cloves, minced, 12 ounces eggplants, sliced in 1/2 inch slices (approximately one small eggplant), 1 teaspoon celery salt, and more.

Yes, Vegetable Eggplant Gluten-Free "lasagna" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Eggplant Gluten-Free "lasagna"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions