When I come home from NYC to visit my parents in Chicago my mom always leaves me flowers next to my bed. It’s such a sweet and kind gesture that means so much to me. It’s the little things like this that really make you stop and think and be thankful for the beautiful things in life.
Always remember to be grateful!
Eggplant Lasagna – Gluten Free
Prep Time: 35 minutes
Cook Time: 40 minutes
• 2 tablespoons olive oil
• 1 medium red pepper (chopped)
• 2-3 garlic gloves (minced)
• ½ cup chopped onion
• 1 lb lean ground beef
• 1 Jar of your favorite marinara (homemade marinara works just as well!)
• Fresh basil
• Fresh oregano
• 1 Eggplant (sliced lengthwise ~1/4 inch thick)
• 6 cooked brown rice lasagna noodles (for Gluten Free Recipe)
• 1 cup Part Skim Ricotta
• ½ cup grated Parmesan Cheese
• 3 eggs
• ½ cup part skim mozzarella
In a large sauce pan, cook the ground beef and drain.
In medium saucepan, heat olive oil and sauté red pepper and onion until tender (~5 min), add garlic and sauté until golden brown (~1 min). Add basil, oregano and 1/3 of the marinara sauce. Add this mixture to the ground beef. Remove from heat.
Combine ricotta, parmesan cheese and eggs. Mix well.
Preheat oven to 375 degrees. Lightly coat a 13 x 9 inch baking dish with approximately ½ cup of the remaining marinara sauce. Place 3 lasagna noodles lengthwise on top of the sauce, add half of the cheese and egg mixture, top with eggplant and half of the remaining sauce. Repeat again. Top with mozzarella cheese.
Bake for 25-30 minutes or until the top is golden brown. Remove from oven and let cool for approximately 10 minutes. Serve and enjoy!