Home / Gluten Free / Eggplant and Zucchini Lasagna
1 November, 2017

Eggplant and Zucchini Lasagna

Posted in : Gluten Free, Main Course, meat on by : poppop

Eggplant and Zucchini Lasagna1 poppopcooks.comEggplant and Zucchini Lasagna will add another layer of flavor to your eggplant lasagna. I’ll bet you will do this regularly once you try it. It’s gluten free and after the preplanned leftovers in the pan spend the night in the fridge it divvies up into portions that can be kept in zip locks in the freezer for a nuke it no brainer on a tired and busy weeknight.

Eggplant and Zucchini Lasagna9 poppopcooks.com

Eggplant and Zucchini Lasagna10 poppopcooks.com


Eggplant and Zucchini Lasagna
Recipe Type: Main Course Gluten Free
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 12
A pasta free, gluten free real good Lasagna recipe.
  • [b]4 tbsp. olive oil
  • 1 1/2 medium onions chopped
  • 4 large cloves garlic chopped
  • 1/2 tbsp. red pepper flakes
  • 3/4 tbsp. salt
  • 1/2 tbsp. black pepper
  • 1/2 tbsp. dried oregano
  • 1/2 tbsp. dried basil
  • 1 lb. chopped beef
  • 4-5 Italian sausages with the skin removed
  • 1 28 0z. can of crushed Roma tomatoes or marinara sauce or some of your own [url href=”http://poppopcooks.com/simple-marinara-sauce/”]homemade marinara[/url]
  • 1 med. sized eggplant cleaned, peeled and sliced. Lightly salt both sides of the eggplant slices and lay them out between 2 sheets of paper towels.
  • [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna5.jpg” width=”614″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna5″ alt=”Eggplant and Zucchini Lasagna5 poppopcooks.com”]
  • 2 large zucchini cleaned and sliced lengthwise
  • [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan5.jpg” width=”571″ height=”550″ class=”aligncenter size-full” title=”Zucchini Parmesan5″ alt=”Zucchini Parmesan5 poppopcooks.com”]
  • 8 oz. ricotta cheese
  • 8 oz. sliced provolone cheese
  • 8 oz sliced mozzarella cheese
  • 1 cup grated parmesan cheese
  • [/b]
  1. [b]Put a large skillet on at medium high
  2. add 2 tbsp. olive oil
  3. Let the oil heat up and add the chopped onion and all the spices.
  4. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna1.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna1″ alt=”Eggplant and Zucchini Lasagna1 poppopcooks.com”]
  5. Stir and cook until the onion starts to get translucent
  6. Add the chopped garlic and stir it in. let it cook just for a minute more.
  7. Add the meat.
  8. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna3.jpg” width=”550″ height=”570″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna3″ alt=”Eggplant and Zucchini Lasagna3 poppopcooks.com”]
  9. Break up the meat and keep breaking it into smaller chunks as you stir it often while it cooks.
  10. When the meat is all brown remove the pan from the stove and put aside.
  11. While the meat is cooking put another skillet on at medium high and add about 2 tbsp. of olive oil.
  12. Preheat the oven at 350F.
  13. Brush the salt off the eggplant with a fresh dry pepper towel and barely sear them in the pan. Cook them in batches. Don’t let them get overcooked and get mushy.
  14. As they get done put them aside on a fresh pepper towel.
  15. Then sear the zucchini. You don’t have to do the salt and paper towel thing with the zucchini it’s ready to go into the pan.
  16. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna4.jpg” width=”780″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna4″ alt=”Eggplant and Zucchini Lasagna4 poppopcooks.com”]
  17. Put the zucchini aside on paper towels also.
  18. Spread a thin layer of sauce over the bottom of a lasagna pan.
  19. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna6.jpg” width=”707″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna6″ alt=”Eggplant and Zucchini Lasagna6 poppopcooks.com”]
  20. Add a layer of the eggplant (or zucchini)
  21. Add a layer of the meat mixture.
  22. Then a layer of the provolone.
  23. Repeat the process using the ricotta this time.
  24. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna7.jpg” width=”733″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna7″ alt=”Eggplant and Zucchini Lasagna7 poppopcooks.com”]
  25. Do it again using mozzarella this time.
  26. Put a thin coat of Sauce on the mozzarella.
  27. Then top it off with the parmesan.
  28. Lightly sprinkle it with a little dried oregano and dried Basil.
  29. Lightly drizzle with olive oil.
  30. <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=48&l=ur1&category=kitchen&banner=1BD9MBXK5KWFV9SX7202&f=ifr&linkID=DB4YPJNKJJG5OYBE” width=”728″ height=”90″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
  31. Cover the pan with aluminum foil tightly wrapped around the edges and bake for thirty minutes.
  32. Remove the foil and continue to bake until a poke into the middle of the lasagna with your finger is hot to the touch and the liquids are bubbling along the side of the pan. Or, check it with a meat thermometer poked into the very middle of the lasagna and when it is about 145F take it out and let it settle for about 5 minutes.
  33. Serve it up and Bon Appetite!!
  34. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna11.jpg” width=”656″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zuchini Lasagna11″ alt=”Eggplant and Zucchini Lasagna11 poppopcooks.com”]
  35. [/b]



Originally posted 2015-12-19 21:40:06.