Lasagna, noodleless (gluten free)

  • March 22, 2020


  • 1 lb ground buffalo
  • 1 lb ground hot Italian sausage
  • 2 eggs, beaten
  • 2 eggplant, peeled and sliced into ½ inch discs or 2 large zucchini, sliced on bias ½ inch thick (try to maximize surface area)
  • 1 purple cabbage, steamed, leaves peeled, tough/thick whitish parts cut out (outer layers are best because they’re larger)
  • Sliced crimini mushrooms (a lot)
  • Spinach or mixed super greens, 4 cups+
  • 1 container ricotta cheese
  • 1-2 bulbs garlic, oven roasted
  • ½ cup parmesan
  • Shredded mozzarella
  • Tomato sauce (recipe below)
  • S&P
  • Italian herbsIngredients

The individual ingredients are cooked separately prior to making into the lasagna: Cut the core out of cabbage, steam with core hole down

Cook buffalo and hot sausage, strain excess oil

Into a well-oiled pan add seasoned eggplant or zucchini as a single layer with space between the pieces. Once lightly seared on one side flip and cook until beginning to get translucent. Using the flat base of a potato masher or spatula push the liquid out of the eggplant or zucchini while continuing to sear the other side. (about 5 minutes each side) This should create a lot of steam as you smash all the pieces. The key with all the vegetables is to get as much liquid out as possible. Set aside to cool.

Sauté the mushrooms, do not salt until the desired doneness is achieved, set aside.

Mix ricotta with egg, Italian herbs, and parmesan cheese.

Sauté the spinach/super greens until wilted, set aside.

Peel the cabbage leaves – using a sharp knife, remove the thick whitish center vein, retaining the thinner more delicate leaves. Compile the lasagna. Start with a layer of sauce on the bottom of a deep cake pan. Layer the ingredients piecing together cabbage to make a solid layer (without overlapping too much), add ground bison, zucchini or eggplant, half of the ricotta mixture, the second layer of cabbage, roasted garlic cloves, more sauce, mushrooms, sausage, the remaining ricotta, greens, mozzarella, more sauce. Repeat the layers as many more times the pan will accept. Reserve some of the sauce for serving once the lasagna is cooked. Top the last layer with cabbage, then sauce and some mozzarella and parmesan cheese.

Bake for 45 minutes at 375 degrees (F), remove from oven and let cool. After about 30-45 minutes, when cool enough to handle, pour off and discard the liquid by tilting the pan. The veggies will release a lot of liquid. You should get at least ½ cup + liquid from all the veggies. Cover and refrigerate overnight if possible. Warm in a 325 degree (F) oven for 40 minutes or until warm in the center. Before serving pour reserved sauce over the lasagna, and top with shredded mozzarella. If you dont remove the liquid, the lasagna will be too wet and will not hold its “lasagna” shape.

Tomato Sauce:

  • 2 large cans organic fire roasted tomatoes with juice, crushed by hand
  • 1 regular can crushed tomato/sauce
  • Yellow onion
  • Garlic
  • Thyme
  • Rosemary
  • Oregano
  • Salt and pepper

Sauté onion, then add garlic after about 5 minutes. Add tomatoes, and spices, salt and pepper. Simmer and use as is, or puree.

This recipe is a labor of love. worth it. I eat two pieces in two days and freeze the rest or feed hungry peeps. I usually drain off liquid the next day.