Gluten Free Recipes- 3 Cheese Eggplant Lasagna

Ingredients :

Eggplants	2
Salt	2 tablespoons
Canola oil	2 tablespoons
Crushed tomatoes	1 can
Olive oil	1 tablespoon
Salt and ground black pepper	to taste
Olive oil	1 teaspoon
Onion, diced	1
Frozen chopped spinach	1 cup
Shredded carrot	1 cup
Ricotta cheese	1 container
Eggs	2
Freshly grated Romano cheese	1/2 cup
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt	1/2 teaspoon
Onion powder	1 teaspoon
Garlic powder	1 teaspoon
Dried basil	1 teaspoon
Dried oregano	1 teaspoon
Shredded mozzarella cheese	1 cup
Tomato paste	1 can

Directions :

• Sprinkle eggplant slices with salt, and layer them in a baking dish with paper towels between layers.
• Place a small baking dish on top of the layers, and weigh it down
• Let it sit for 1 hour or until the paper towels are moist.
• Rinse eggplant with water and pat dry.
• Heat skillet on medium heat
• Pour 2 tablespoons of canola oil.
• Cook both sides of eggplant slices until slightly browned, for 5 minutes.
• Set cooked eggplants aside.

Prepare sauce:

• Combine the crushed tomatoes, tomato paste, oregano, basil, garlic powder, onion powder, olive oil, salt, and black pepper in a separate bowl and Set aside.
• Heat olive oil in a skillet cook and stir onion about 5 minutes.
• Add spinach and carrots to onion.
• Cook for 5 to 8 minutes.
• Set aside to cool.
• Combine ricotta cheese, eggs, Romano cheese, garlic powder, onion powder, and salt in a separate bowl.
• Combine cooled spinach and carrot mixture with  ricotta mixture
• Preheat oven to 175 degrees C.

• Pour a thin layer of tomato sauce in baking dish.
• Place eggplant slices in a layer on top.
• Spread half the ricotta cheese mixture on top of eggplant layer.
• Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
• Finish with layer of tomato sauce, and mozzarella over the top.
• Bake in oven for 45 minutes. Let sit for 10 minutes. Try this best gluten free recipes.