While out shopping today, I picked up some eggplant to make Grilled Eggplant Lasagna this evening. I grilled the eggplant instead of baking it in the oven to give it a little extra flavor. I used Rao's spicy Arrabbiata sauce (only half of a jar) along with ground beef and onions to make a super thick (non-juicy) meat sauce. I also added a couple heaping tablespoons of organic sun dried tomatoes packed in oil to add additional tomato flavor without adding extra liquid to my sauce. The key to making any kind of grain free lasagna is to use LESS SAUCE. If you like more sauce, heat it and add it when you serve it. Sometimes I ladle it on top or place my piece of lasagna in a little puddle on my plate. This will ensure your lasagna isn't swimming in liquid. I layered fresh mozzarella, provolone, ricotta and grated Parmesan cheeses in my lasagna. I snapped a few photos below and included my easy peasy recipe as well as photos of the various steps. You can add more or less cheese to your own taste. If you only follow one of my recommendations...make it "use less sauce." This is definitely one of those situations where "less is more." Enjoy!
|Meat sauce, 1st layer of eggplant, provolone, ricotta and fresh mozzarella|
|2nd layer of meat sauce|
|2nd and final layer of grilled eggplant|
|3rd and final layer of meat sauce|
|Final topping of provolone and grated Parmesan...ready for the oven|
|Out of the oven|
|Found this at Sprouts...it's sweetened with erythritol and it's great!|
|Made a batch of these cookies for dessert with the dough I made and refrigerated last week|
1 large eggplant, sliced into 1/4-inch slices
Sea salt, to taste
1 pound ground beef
1/2 cup diced onions, optional
1-1/2 cups pasta sauce (about half of a 24-oz jar)
1/2 pound sliced fresh mozzarella (1/4-inch slices)
6 - 8 thin slices provolone, divided
8 ounces ricotta cheese (about half of a 15-oz container)
1/2 cup finely grated Parmesan cheese, divided
Preheat oven to 350 degrees F. Lightly grease a 2.5 quart square deep baking dish (about 10" x 10").
Lightly brush both sides of eggplant with olive oil and season lightly with sea salt. Grill or bake eggplant until tender, about 10 minutes (at 400 degrees F if baking in oven).
While eggplant is cooking, brown ground beef and onions in a large skillet in 2 tablespoons olive oil, breaking up into small pieces as it browns. Add pasta sauce and let simmer uncovered until thick and juices have evaporated, about 10 minutes.
Spread 1/3 of the meat sauce in the bottom of baking dish. Layer with half of the eggplant slices. Add a layer of half of the provolone slices; spread with all of the ricotta; and layer with all of the mozzarella. Add the second 1/3 meat sauce, and spread evenly. Sprinkle with half of the grated Parmesan, about 1/4 cup.
Top with remaining half of the eggplant slices; then with remaining 1/3 of the meat sauce. Layer with remaining half of the provolone slices and sprinkle with remaining half of grated Parmesan on top. Bake for 45 to 50 minutes until bubbly. Let sit about 10 minutes for cheeses to set before cutting.