I love Italian food and I’m a sucker for anything eggplant. The other day, my Swiss cousin said she making millefiore. I asked, “What’s that?” She explained it to me and my mouth just watered. We happened to be texting at midnight (which was about the time she was waking up) so I went to bed hungry. The next day, I ran to the grocery store and bought my ingredients for this tasty dish. I wish I could have eaten this for breakfast, but I waited till dinner before serving. And leftovers are perfect for lunch the next day!
She doesn’t put the ricotta-spinach layer so I couldn’t really call this millefiore. Instead, the best thing to call this dish is Roasted Eggplant Lasagna. No pasta, no flours, no sugar. It’s low-carb, gluten-free, wheat-free, vegetarian, and cheesy good! Hope you enjoy it as much as I do!
2 large eggplant, sliced thinly (about 1/4″)
1/2 bag of frozen chopped spinach (or use fresh spinach, chop first)
2 tbsp. olive oil
chopped fresh basil
1 tsp. chopped garlic
salt / pepper
1 lb of ricotta cheese
1/2 c of grated parmesan and/or romano cheese
1/2 grated mozzarella cheese
2 c spaghetti sauce (I used half a jar of Trader Joe’s Tomato Basil spaghetti sauce.)
Preheat oven at 350*.
Slice eggplant. and lay on a cookie sheet lined with parchment paper. Salt eggplant and roast in oven till they turn brown. (About 15-20 min.) Set aside.
While you are roasting your eggplant, you can sauté spinach with olive oil, garlic, chopped basil, salt and pepper. Let it cool. Then mix the spinach in with ricotta cheese, parmesan/ricota cheese and egg(s).
Grease the bottom of an 8×8 square.
Layer like a lasagna (eggplant, sauce, mozzarella, eggplant, ricotta, mozzarella, etc.
Top with more tomato sauce and mozzarella cheese. Bake covered in foil for about 25 minutes. Remove the foil, and cook for another 5-10 minutes until cheese is melted. Let cool for about 10 minutes before serving.
This hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious – like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!
One of my favorite comfort foods is lasagna. I love the smell of it while it’s baking or seeing it come out of the oven with the cheese bubbling over. I would take a serving and eat everything that I could scrape off the noodles. (That’s how I eat pizza too!) I thought I would never be able to enjoy a “whole” lasagna anymore. Then I discovered No-Noodle Lasagna by using zucchini slices as a substitute. My whole family likes it too! And it’s a great way to “sneak” the veggies into the kids’ meals. So now we can all enjoy this lovely low-carb, gluten-free dish together for lunch or dinner. (And the leftovers are still as delicious, or even better the next day!)
Sorry, I don’t have a recipe. I just layer my sauce, 2-3 large zucchini slices and grated mozzarella cheese into a baking dish. I particularly like a layer of ricotta cheese mixed with a bit of spinach in one of the layers, and make sure I top it with a layer of mozzarella. So my layers go in this order:
Cover bottom of baking dish with a little sauce.
Preheat oven at 375˚ F
Cover your lasagna with foil and bake for 45 min.
Remove the foil and bake for another 15 min or until the cheese is golden brown.