3 Cheese Roasted Eggplant and Sun-Dried Tomato Lasagna
Sun-dried tomatoes could be served on just about anything and I would LOVE them.
They are packed with flavor and plus the oil should never be thrown away. Paired with roasted eggplant and mushrooms along with Italian seasoning – its full of earthy delicious flavors.
Oh, don’t forget about the 3 cheeses. I love putting ricotta in a béchamel sauce – it makes it a lot easier to spread and the texture when baked is smooth and melts great – adding in Parmesan adds salt and more depth. I also like using sliced of fresh mozzarella – less is more in my opinion.
I couldn’t remember the last time I made lasagna – like years! But I was quickly reminded about how nice it is to pop it into the oven and sit down for a family meal that was super hot, delicious and full of different layers of flavors and textures!
I made some notes at the end of the recipe – add meat or different vegetables. What would be your perfect lasagna ingredients?
Have you tired Gluten Free Lasagna Noodles?
Have you tried these Cappello Noodles? They have the same texture of regular flour cooked lasagna noodles but are gluten free – even Paleo friendly.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Roasted Eggplant and Sun-Dried Tomato Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 eggplant, diced into small cubes, salted and pressed with a paper towel.
- 1 medium sized onion, chopped
- 8 oz. sliced mixed mushrooms
- salt and pepper
- 3 garlic cloves, chopped
- 2–3 large handfuls fresh spinach
- 1/2 cup sliced sun-dried tomatoes (canned in oil)
- 1/2 sliced fresh mozzarella cheese
- Gluten Free/Paleo Lasagna Noodles – Cappello’s is the best brand that I have found.
- Your favorite Marinara Sauce (at least 16 oz.)
Béchamel Sauce
- 2 tablespoons butter
- 1 tablespoon gluten free flour
- 1 cup milk
- 1 – 1 1/2 cups ricotta cheese
- 1/2 Parmesan cheese
- 1 heaping tablespoon Italian seasoning
Instructions
- Preheat oven to 400F. On a baking sheet add the olive oil, eggplant, onion and mushrooms. Sprinkle with salt and pepper. Toss with a wooden spoon or hands to combine and coat everything. Roast for 12-15 minutes or until the eggplant is toasted brown. Remove and let cool.
- In a small sauce pot melt the butter over medium/low heat. Once melted, sprinkle in the flour and whisk to combine – cook for 45 seconds. Add milk and whisk constantly to combine to ensure no bumps form. At the signs of the first bubbles on the sides, turn heat off. At this point the milk mixture should be somewhat thick. Add in the ricotta cheese, Parmesan cheese and Italian seasoning. Mix to combine.
- Sauté garlic, spinach and sun-dried tomatoes in a small pan – if you need more oil, take 1/2 teaspoon of the canned tomato oil and add to pan. Remove from heat when its wilted.
- Using a 8×8 pan or individual ramekins, start to assemble the lasagnas. Start with a small amount of tomato sauce, then a single layer of lasagna noodles. Followed by the eggplant mixture, béchamel sauce and then lasagna noodle.
- To finish, on the final layer of noodle, I like to put a small amount of tomato sauce followed by some béchamel and topped with a couple slices of mozzarella – also add any remaining vegetables left over – I added extra sun-dried tomatoes too the top too! Then straight into the oven.
- Bake for 35-40 minutes uncovered. Remove and cut into serving sizes. Enjoy!
Notes
A rule of thumb is to not add a ton of ingredients for each layer. I also like to change up the layers – so one layer will be vegetables with béchamel and the next will be spinach with mozzarella and tomato sauce.
If not baking right away, refrigerate or freeze tightly covered with plastic wrap/foil. If frozen, thaw before baking.
Another tip – change up the ingredients – add meat or other vegetables! Make it your own!
- Prep Time: 20
- Cook Time: 45
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