My son LOVES eggplant and every year eagerly waits for it to be in season at the farm and start appearing at the farmers market. He loves Eggplant Parmesan, and I try to make my gluten and dairy free version for him once every season. But it is so time and labor intensive I don’t usually make it more than once. This year (after his Eggplant Parmesan) we are still enjoying an abundance of eggplant and he asked for eggplant lasagna. I couldn’t find a recipe I liked that met our dietary needs (half of us are gluten and dairy free) so I made up my own and it turned out to be a hit with the whole family.
This sauce is one of our favorite tricks for dairy free cooking. Adding coconut milk or cream to tomato sauce makes it amazingly creamy and delicious and mimics the flavor you would get from ricotta cheese in a traditional lasagna or baked Italian dish.
I added the sausage because, well, my kids will eat just about anything with sausage in it. We use the Salt and Pepper ground pork sausage from Fischer Farms. With all meat, we focus on quality and enjoy it in moderation. Fisher Farms’ sausage is hormone and antibiotic free, from pastured pigs and completely nitrate and preservative free. And it adds amazing flavor. For me, its a good trade off for my kids enjoying eggplant, kale and all of the other goodness in this dish. If you prefer a vegetarian dish, just leave out the sausage and instead, add more kale and a few cloves of fresh chopped garlic to the caramelized onion and season generously with salt and pepper. It will still be delicious!
I still have fresh herbs growing in pots on my patio. I highly recommend growing your own herbs! It is so easy and such a huge help in making real food delicious, easy and affordable. Fresh herbs are too expensive in the grocery, don’t last long and I don’t always plan ahead enough to know what I’ll need. But I spend $10 to $20 on herbs in April or early May and I’m still picking from them now in early October. I love that I can just run outside and grab whatever I need, whenever I need it.
I also used kale from my Tower Garden in this recipe. This is something else I cannot recommend highly enough! It makes it so easy to grow my own greens, herbs and other vegetables (all year around if you invest in grow lights!) and I can pick whatever I need, anytime. I pick kale or chard for my green smoothie almost every morning. You can’t get any easier, fresher or healthier than that! You can learn more about the Tower Garden here, or if you are local and want to see mine you are welcome any time.
I’ve been experimenting with goat cheese for myself and my other dairy free family members. The proteins in goat cheese are much easier to digest than cow’s milk and much less inflammatory. So it is a good, more healthful alternative for some with dairy intolerance. Its totally optional here, but I sprinkled just a bit of goat cheese on half of our pan. We love it either way.
Find time to make these Eggplant Lasagna Stacks and enjoy with a big green salad!
And please comment below and let me know if you try it. I’d love to hear what you think!
Eggplant Lasagna Stacks (Gluten & Dairy Free, Paleo)
Ingredients
- 1 c. full fat canned coconut milk
- 1 25 oz jar pasta sauce 2-1/2 cups (I used Aldi's organic brand)
- 3-4 medium sized fresh eggplant choose eggplant that are firm and smooth with bright shiny skin
- 2-3 T Extra Virgin Olive Oil
- Salt and pepper
- 1 lb ground sausage
- 1 onion diced
- 5-6 kale leaves or spinach or chard
- 20-25 Fresh basil leaves
- Goat cheese optional
Instructions
- Pre-heat oven to 375 degrees.
- Trim the top stem end off of your eggplant and cut into 1/4" slices with a mandolin or sharp knife. (I recommend a good mandolin for this, as it makes it so much quicker and easier and ensures your slices are the same thickness. I have this OXO Mandolin and love it! You will need 44-48 slices. In my casserole dish, I can fit 11-12 "stacks" with 4 slices of eggplant in each stack.) Rub the eggplant slices with olive oil, lay them in a single layer on baking sheets and sprinkle with salt and pepper. Roast eggplant for about 5 minutes and then remove from oven.
- While eggplant is roasting, combine coconut milk and pasta sauce in a small saucepan and warm it over low heat.
- Combine onion and sausage in a skillet and cook over medium high heat until the sausage is browned and the onion is caramelized. While its cooking, chop the kale. Slice the leaves into thin ribbons and then cut up the ribbons into small bits. Add the kale to the sausage and onion mixture and stir until the kale is wilted. Remove from heat.
- Spread a very thin layer (about 1/2 cup) of sauce in the bottom of a 9x13 pan or a comparable size casserole dish (I use a 2 qt. Pampered Chef stoneware casserole dish and can fit 11-12 stacks, depending on the size of my eggplants).
- Choose 11-12 of the largest eggplant slices and lay them in a single layer in on top of the sauce. (You want to start with the largest slices and with each layer, use the next largest so that you end up with the smallest slices on top of your stacks.)
- Divide the sausage mixture into four parts and use one quarter of the mixture for each layer. Place a spoonful of the sausage mixture in the center of each eggplant slice. Tear 5-6 basil leaves into pieces and sprinkle on top of the eggplant and sausage mixture. Pour 1/2 to 3/4 cup of sauce over each stack. The stacks will not be completely covered with sauce.
- Repeat this layering two more times: Top each stack with another slice of eggplant (using the largest slices of eggplant first) then top with the sausage mixture, torn basil leaves and 1/2 c. of sauce. Reserve 5-6 basil leaves to add as a garnish, just before serving.
- After the fourth and final layer of eggplant, spoon the remaining sauce over the stacks. Then top with the last portion of the sausage mixture, spooning some on top of each stack.
- Top with crumbled goat cheese, if desired.
- Cover the casserole dish with foil and bake at 375 for 30 minutes. Alternatively the dish can be refrigerated at this point and put back in the over before you're ready to serve.
- Stack the remaining basil leaves and slice them into a thin julienne. When your Eggplant Lasagna Stacks are done, sprinkle them with fresh basil just before serving.
- Enjoy!!
