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Beef Eggplant Lasagna
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Eggplant and Grass Fed Beef Lasagna (Gluten Free)


  • 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*


  • 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.
  • Layer as follows:
    - sauce
    - uncooked lasagna noodles (or veggie noodles)
    - yogurt
    - sauce
    - sliced mozzarella
  • Bake for about 40-50 minutes until bubbly and cheese is melted.


*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.