Faux-sagna or Noodle-less lasagna. Yes! It can be done!

My sister and I were trying to come up with something awesome for dinner one night when we came up with what we called "Moussaka Casserole." After we tasted our wares, we realized it pretty much tasted like lasagna. The next time I made it, I added some ricotta cheese and, glory glory, I had an easy gluten free dinner that could rival my favorite lasagna without having to buy gluten free noodles. My husband, a lasagna connoisseur, loves this dish. When I make it, I make a large pan of it and freeze the left overs (if there are any!) in one or two serving containers for easy dinners or lunch for my husband at work.

This dish uses eggplant instead of noodles. I have had several people who claimed to hate eggplant rave about this dish. I claim it is because I soak the eggplant in salt water for at least an hour before I cook it. Most of the people who claim to not like eggplant say that it is too bitter. By soaking it in salt water, you remove the bitterness! No matter how I am making eggplant, I soak it. Now, I have converted my husband into an eggplant eater. 

Makes 10 servings

Prep time: 20 minutes or more (depends on your red sauce)

Cook time: 2 hours total

Cost: about $0.65 per serving

1 large eggplant, sliced very thinly (1/8 an inch or smaller - hey get out that mandolin slicer you never use!)

1 large container ricotta cheese

2 cups mozzarella cheese (or more if you are a fan!)

1 small onion, diced

1 green bell, diced

3 cloves garlic, minced

5 or 6 baby carrots or 1 large carrot, diced

1 lb. ground turkey (look for the turkey in a tube - so much cheaper!)

1 jar of red sauce (or make your own to save extra money and have a fresh taste - my favorite recipe is listed below)

Salt water

Soak sliced eggplant in salt water for at least an hour. A plastic bag with ensure that each slice is soaking.

Start by making a good bolognese sauce (red sauce with meat). I do this by browning the meat with the onion, garlic, bell pepper and carrot. Add the red sauce of your choice. The carrots add a wonderful sweetness that is especially good in this dish. Allow this to simmer for at least 30 minutes. I usually do not add salt since the eggplant soaked in salt water and the cheese is often salty.

Preheat oven to 350.

Drain eggplant and place it on a towel. Pat it dry. Line the bottom of the pan with a single layer of eggplant. Think of the eggplant as the "noodles" in the dish. Spread 1/3 of the ricotta over the eggplant. I find using my fingers to be the easiest way to do this. There is no need to add egg to the ricotta here like traditional lasagna. Pour 1/2 the sauce over the top and spread it evenly around. Sprinkle 1 cup of mozz cheese on next. Make another layer of eggplant, ricotta, sauce and cheese. Top the dish with any remaining eggplant before adding the last of the cheese. 

Bake covered for 1 hour. Remove foil and bake for another 20 minutes. Allow it to sit for at least 15 minutes before cutting. 

My favorite homemade red sauce:

1 large can of whole tomatoes

3 cloves of garlic

olive oil

Lightly saute the garlic in the oil. In a food processor, give the tomatoes a quick pulse. Add to the garlic and oil. Simmer for at least 20 minutes.

Yeah - it's that easy.