Gluten-Free Eggplant Lasagna
A delicious gluten-free lasagna made with layers of roasted eggplant, fresh basil, and creamy tofu ricotta, all baked to perfection with rich marinara sauce.
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Sharp knife or mandoline slicer
- baking sheet
- aluminum foil
Ingredients
- 1 recipe Tofu Ricotta see page 303
- 2 eggplants sliced ⅛ inch (3 mm) thick
- 2¼ cups 510 g marinara sauce
- 6 Roma tomatoes sliced ⅛ inch (3 mm) thick
- 40 large fresh basil leaves
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly grease a 9 × 13-inch (23 × 33-cm) baking dish.
- Spread a very thin layer of marinara sauce on the bottom of the dish.
- Place a single layer of eggplant slices over the sauce.
- Spread another thin layer of sauce over the eggplant.
- Add about 10 basil leaves on top of the sauce.
- Sprinkle with a layer of ricotta.
- Add a single layer of tomato slices over the ricotta.
- Repeat the layering process until you have 4 complete layers.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 20 minutes.
- Let stand for at least 15 minutes before serving to allow the layers to set.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of fresh arugula salad and a drizzle of balsamic glaze.
Wine Advice:
Pair with a medium-bodied Sangiovese or a light Pinot Noir.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 5 g | Fiber: 5 g | Sugar: 7 g | Salt: 0.6 mg
