Gluten-Free Eggplant Lasagna
Enjoy this wholesome and gluten-free twist on classic lasagna, featuring tender eggplant slices, fresh basil, and creamy tofu ricotta.
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- aluminum foil
Ingredients
- 510 g 2¼ cups marinara sauce
- 2 medium eggplants sliced 3 mm (⅛ inch) thick
- 40 large fresh basil leaves
- 1 recipe Tofu Ricotta see below or substitute premade
- 6 Roma tomatoes sliced 3 mm (⅛ inch) thick
Instructions
- Preheat the oven to 350°F (180°C, gas mark 4).
- Spread a very thin layer of marinara sauce on the bottom of the baking dish.
- Layer the eggplant slices in a single layer over the sauce.
- Spread another thin layer of sauce over the eggplant slices.
- Add about 10 basil leaves on top of the sauce.
- Spread a thin layer of ricotta over the basil.
- Layer the Roma tomato slices over the ricotta.
- Repeat the layering process for a total of 4 complete layers, ending with sauce and ricotta on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes.
- Allow the lasagna to rest for at least 15 minutes before serving to help the portions set.
Notes & Wine Advice
Wine Advice:
Pair this lasagna with a medium-bodied Chianti or a dry Rosé to complement the tomato and basil flavors.Nutrition values
Calories: 110 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 4 g | Sugar: 6 g