Quinoa Eggplant Lasagna

A scrumptious and hearty gluten-free lasagna. Dinner in just 30 minutes! Let’s face it, during the week dinner usually needs to be ready as soon as you get home. This recipe will have your food on your plate in just 30 easy minutes! Use whatever veggies you’ve got in the crisper. 

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Quinoa Eggplant Lasagna

Makes: 4 generous portions

Ingredients:

1 large eggplant, peeled and sliced to 1/4″ thick
1/2 cup olive oil
2 stalks celery, chopped
1 cup cooked quinoa
1 sweet potato or butternut squash, diced
1 onion, diced
1 red pepper, diced
1 cup goat cheese
1 cup feta cheese
2 cloves garlic
1 can crushed tomatoes, organic
1 tsp of each: basil, oregano, chili flakes, parsley, all-spice
Sea salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Sprinkle sliced eggplants with salt and set aside to rest.
3. In sauce pan or skillet, warm 3 tablespoons of olive oil and add pressed garlic. Add onions and red pepper and saute over medium heat for 3-4 minutes. Add diced sweet potato and cook for another 4-5 minutes. Lastly, add herbs and celery and cook for an additional 3 minutes until everything is well mixed.
4. Add the above mixture to the cooked quinoa and mix thoroughly.
5. Add 2-3 tablespoons of olive oil to sauce pan and cook eggplant until golden on each side (approx 1 min per side) and pat dry.
6. Combine goat cheese and feta cheese together and mix.
7. In an 8″ x 8″ baking dish add 1/3 crushed tomatoes and layer 1/2 the eggplant slices on top to cover most of the tomato sauce. Add 1/2 quinoa-vegetable mixture as next layer and top with 1/2 cheese mixture. Apply another layer of tomatoes, eggplant, and quiona-vegetables. Use the remaining tomato sauce and cheese to top off.
8. Bake in oven at 375°F for about 25 minutes until cheese is lightly browned.

Photo by:  Jay Luker.