Beef Eggplant Lasagna (Gluten Free)

Ingredients

1 # ground grass-fed beef

1 eggplant (or 2 zucchini)

1 jar marinara sauce

1-2 tubs sliced mushrooms (and/or 1 bag baby spinach)

1 box gluten free lasagna noodles (uncooked)

2 cups Greek yogurt* (optional)

1/2 ball fresh mozzarella, thinly sliced*

Directions

Instructions
Preheat oven to 375 F.
Slice eggplant or zucchini (or a mixture of both) thinly, longways, with a mandolin if you have one, or use a knife carefully, making long planks.
Roast on a sheet pan until wilted and lightly brown, about 10 minutes.
Sauté onions and beef over medium-high heat, add in mushrooms if using and brown. Add sauce and if using spinach add now.

– sauce
– uncooked lasagna noodles (or veggie noodles)
– yogurt
– sauce
– sliced mozzarella
Bake for about 40-50 minutes until bubbly and cheese is melted.
Notes
*Note: the Greek yogurt & mozzarella are optional. If you want a dairy-free option either omit the yogurt OR sub with cashews (soak 1c cashews in 1c hot water, blend cashews + water until smooth).
I prefer using a glass container. Simply add the lid to easily store in the fridge or freezer.

Never Lose Track of Your Favorite Recipes.