Ingredients

The following ingredients have 4 Servings
  • 4 large oven ready (pre boiled) gluten free or grain free lasagna noodles (feel free to use eggplant or zucchini slices too)
  • 3 eggs
  • 1/3 cup milk of choice (I used almond milk)
  • 1/2 tsp garlic minced
  • 1/4 tsp organic taco seasoning
  • 1/2 cup thick chunky salsa of choice.
  • 1/4 cup parmesan
  • 1/3 cup cooked pinto beans
  • Optional 1/4 cup shredded cooked beef/chorizo/sausage/tempeh or even extra greens!
  • 1/4 cup to 1/3 cup Tangy or Spicy BBQ Sauce (gluten free)
  • TOPPING
  • Extra parmesan (just a few tbsp on each)
  • Optional -1/3 cup jack cheese if you want it extra cheesy
  • Black pepper to taste
  • Chili Pepper flakes for topping

Instruction

  • First make sure you have pre boiled gluten free noodles or oven ready noodles. You can easily buy gluten free lasagna and cook them first too. If you are using eggplant or zucchini, no need to cook prior.
  • Mix your eggs and milk together. Scramble over a skillet but keep a little runny, not overcooked.
  • Add in your cooked black beans, cheese, and salsa and mix again.
  • Scoop 1/4 cup to 1/3 cup mixture onto flat lasagna sheet and roll it up tightly.
  • Repeat the procedure until egg mixture is all gone. It should use about 4 large noodles worth.
  • Place lasagna rolls in greased baking pan. Spread 2-3 tbsp BBQ sauce over each lasagna. Add optional jack cheese to the topping of your lasagna rolls if you want extra cheesey.
  • Make sure you spread it out evenly. I did not add extra cheese (as seen above).
  • Bake at 350F for 15-20 minute or until noodles are hot and cheese is cooked. Noodles will brown on edges.
  • Remove and add, little extra parmesan topping, chili pepper flakes, and black pepper. Feel free to add more sea salt or even cilantro on top if desired.