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Eggplant-Kale Caponata Lasagna (Gluten-Free, Low FODMAP)

This low FODMAP vegetarian eggplant lasagna is really a crowd pleaser for anyone looking for a gluten-free weeknight dinner idea. The eggplant-kale caponata is super flavorful on its own, but is especially substantial in a lasagna if you’re someone who loves a sausage or meat-based sauce usually. The golden raisins might seem weird, but you’ll thank me as soon as you get one in a bite.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Phoebe Lapine

Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large skillet, heat the olive oil. Sauté the eggplant over medium-high heat until beginning to soften, about 8 minutes. Add the salt and red pepper flakes. Stir in the tomatoes, scrapping up any brown bits from the bottom of the pan. Sauté until the tomatoes have softened, about 3 minutes. Add the kale and continue to sauté until very wilted and the liquid has evaporated, about 4 minutes more.
  3. Remove from the heat and add the raisins, balsamic and half the basil.
  4. Spread 1/2 cup of the tomato sauce in the bottom of a 9 x 13 casserole dish. Arrange your first layer of noodles on top, making sure they overlap slightly. Slather the noodles with half the ricotta, if using, followed by half the eggplant mixture, followed by another 1/2 cup sauce and ¼ cup mozzarella. Repeat the layers once more.
  5. Finish the lasagna with a final layer of noodles, tomato sauce, the remaining cheese and basil leaves.
  6. Bake in the oven for 30-40 minutes, or until the noodles are tender and the top of the lasagna is beginning to brown.
  7. Allow the lasagna to rest for 5 minutes before cutting it into slabs and serving.