Lasagna is the ultimate Italian comfort dish. By eliminating the gluten and the dairy (with this gluten-free and dairy-free recipe) it is comforting for your digestive system and still really yummy!
1 pound ground turkey, beef, or ground chicken sausage
2 medium to large eggplants peeled and thinly sliced with mandoline or knife
1 onion diced
8 ounces of bella or cremini mushrooms sliced
1 8oz container of baby spinach
1 24oz jar of marinara (or make your own)
8 ounces of cashew cheese or almond cheese -(Miyokos cheese melts like cheese or you can omit completely)
2 1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes if you like a little heat
1 Tbs olive oil
Preheat oven to 375 degrees. Place the thinly sliced eggplant on paper towels and sprinkle with 2 tsp kosher salt. Each slice should have just a couple sprinkles of salt. Let the eggplant stand for 45-60 minutes. This process helps eliminate the bitterness of the eggplant. Rinse the eggplant thoroughly when you see water droplets on top of the eggplant and place it on a parchment paper lined baking sheet. Roast in oven for 10 minutes. When eggplant is done roasting turn the oven down to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Cook the diced onion until translucent about 5-6 minutes. Brown the turkey or other protein with the onions. When the meat is half way cooked put the sliced mushrooms in and add the remaining salt and the pepper. Measure 1/4 cup of sauce and spread in the bottom of a 13″x 9″ casserole dish. Pour the remaining sauce in with the meat mixture and bring to a simmer. Add the spinach and cook until spinach has wilted.
Place one layer of the eggplant into the sauce covered dish and then spoon some the meat mixture evenly over the eggplant. Top the meat mixture with another layer of eggplant and continue the layering process until you have completed 3 layers alternating the eggplant and meat mixture. Slice up the cashew cheese or sprinkle some grated almond cheese on the last layer of meat. Cover with tin foil and cook in for 45 minutes. Take the tin foil off the last 20 minutes to brown the top.