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November 19, 2013
Ginger Split Pea Soup
November 28, 2013
GF Eggplant Lasagna
A scrumptious and hearty gluten-free lasagna.
Ingredients
- 1 large Eggplant peeled and sliced to 1/4″ thick
- 1/2 cup olive oil
- 2 stalks celery chopped
- 3 cups baby spinach or kale
- 1 cup cooked quinoa
- 1 sweet potato or butternut squash diced
- 1 onion diced
- 1 red pepper diced
- 1 cup goat cheese
- 1 cup feta cheese
- 2 cloves garlic
- 1 can crushed tomatoes organic
- 1 tbsp of each: basil oregano, chili flakes, parsley, all-spice
- salt & pepper to taste
Instructions
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Cook quinoa as directed on package
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Peel and slice eggplant
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Sprinkle sliced eggplants with salt and set aside to rest
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In sauce pan or skillet, warm 3 tbsp olive oil and add pressed garlic.
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Add onions and red pepper and saute over medium heat for 3-4 minutes.
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Add diced sweet potato and cook for another 4-5 minutes.
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Lastly add herbs and celery and cook for an additional 3 minutes until everything is well mixed.
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Add the above mixture to the cooked quinoa and mix thoroughly
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Add 2-3 tbsp of olive oil to sauce pan and cook eggplant until golden on each side (approx 1 min per side) and pat dry.
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Combine goat cheese and feta cheese together and mix
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In an 8 X 8 baking dish add 1/3 crushed tomatoes and layer 1/2 the eggplant slices on top to over most of the tomato sauce.
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Add 1/2 quinoa-vegetable mixture as next layer and top with 1/2 cheese mixture.
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Apply another layer of tomatoes, eggplant, and quinoa-vegetables.
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Use the remaining tomato sauce and cheese to top off.
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Bake in oven at 375F for about 25 minutes until cheese is lightly browned.
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Makes 4 generous portions.
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