For those with food sensitivities like myself, I created this eggplant lasagna that is wheat, dairy, and egg free. If you are not vegan, you could add Italian sausage if you can find a wheat- and chemical-free source.


Recipe Summary

1 hr 25 mins
2 hrs 5 mins
40 mins
1 15x10-inch pan


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in garlic and cook until lightly browned, 2 to 3 minutes. Place in a bowl. Add stewed tomatoes, diced tomatoes, tomato sauce, and dried basil. Mix until thoroughly combined.

  • Combine carrots and zucchini in a separate bowl. Mix olives and mushrooms together in another bowl.

  • Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add eggplant slices and cook until browned, 2 to 3 minutes per side. Remove from heat.

  • Layer 1/3 tomato sauce mixture, eggplant, 1/4 cup coconut flour sprinkled over eggplant, spinach, olive and mushroom mixture, and carrot and zucchini mixture into a 15x10-inch pan. Sprinkle remaining 1/4 cup coconut flour over carrot and zucchini layer. Top with remaining tomato sauce, smoothing and spreading flat. Cover with aluminum foil.

  • Bake in the preheated oven until vegetables are becoming tender, about 45 minutes. Remove from oven, uncover, and continue baking until completely tender, about 30 minutes more.

Cook's Notes:

The coconut flour thickens and takes the place of the usual cheese and egg mixture in traditional lasagna.

Nutrition Facts

187 calories; protein 5g; carbohydrates 23.8g; fat 9.8g; sodium 866.7mg. Full Nutrition