I love lasagna. But I am trying to cut back on refined carbohydrates like pasta. I was inspired by a recipe that is similar for eggplant rollups on a video by Joel Fuhrman's Eat to Live program. So, I revised it a bit to make it a lasagna and added my own personal favorite touches, it turned out so good. I think you will like it too!
Ingredients
For the vegetable layer:
1/2 white onion, diced
1/2 yellow or red pepper, diced
7-8 med mushrooms diced
4-5+ cups fresh spinach (1.5-2 cups after steamed) drained
1/4 tsp garlic powder or minced garlic
1 large tomato diced
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1 extra large eggplant, peeled and sliced thinly lengthwise (at least 12 slices)
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1 cup Cashew Cheese (or your favorite vegan cheese)
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2 cups +- tomato sauce or your favorite pasta sauce.
1 tsp Italian seasoning
S&P as desired
1/4 cup nutritional yeast to sprinkle over the top. (or you can use vegan parmesan)
Start with your eggplant, after peeling and slicing lengthwise, place on parchment paper and bake for 10-15 min at 400 degrees just enough to release the excess water and soften, or when slightly browned.
While that is baking, pan fry in water the vegetable layer ingredients starting with the onion and pepper, and adding the rest, steamed spinach last. (I usually buy a bag of steamable spinach and steam it first but you could use fresh), then add to the rest. Cook down until most water has cooked away. Make sure you drain off all excess water well, so your lasagna will not get too watery.
Assemble as follows in a pan the size of a loaf pan or a square more shallow pan.. You can easily double this recipe to make a bigger batch. This makes 4 servings as shown.
2 T of tomato sauce
2-3 slices of eggplant
2 T of Cashew Cheese
Several scoops of sautéed vegetables
2 T of tomato sauce
Repeat the layers until you reach the top, lightly season as you go. I had four layers and ended mine with cashew cheese on top and sprinkled some additional nutritional yeast over the top.
Bake uncovered at 400 degrees for one hour. Let cool for about 10-15 min before slicing.
Serve with a garden salad. This makes 4 large servings, approx 350 calories ea.
Ingredients
For the vegetable layer:
1/2 white onion, diced
1/2 yellow or red pepper, diced
7-8 med mushrooms diced
4-5+ cups fresh spinach (1.5-2 cups after steamed) drained
1/4 tsp garlic powder or minced garlic
1 large tomato diced
_____
1 extra large eggplant, peeled and sliced thinly lengthwise (at least 12 slices)
_____
1 cup Cashew Cheese (or your favorite vegan cheese)
_____
2 cups +- tomato sauce or your favorite pasta sauce.
1 tsp Italian seasoning
S&P as desired
1/4 cup nutritional yeast to sprinkle over the top. (or you can use vegan parmesan)
Start with your eggplant, after peeling and slicing lengthwise, place on parchment paper and bake for 10-15 min at 400 degrees just enough to release the excess water and soften, or when slightly browned.
While that is baking, pan fry in water the vegetable layer ingredients starting with the onion and pepper, and adding the rest, steamed spinach last. (I usually buy a bag of steamable spinach and steam it first but you could use fresh), then add to the rest. Cook down until most water has cooked away. Make sure you drain off all excess water well, so your lasagna will not get too watery.
Assemble as follows in a pan the size of a loaf pan or a square more shallow pan.. You can easily double this recipe to make a bigger batch. This makes 4 servings as shown.
2 T of tomato sauce
2-3 slices of eggplant
2 T of Cashew Cheese
Several scoops of sautéed vegetables
2 T of tomato sauce
Repeat the layers until you reach the top, lightly season as you go. I had four layers and ended mine with cashew cheese on top and sprinkled some additional nutritional yeast over the top.
Bake uncovered at 400 degrees for one hour. Let cool for about 10-15 min before slicing.
Serve with a garden salad. This makes 4 large servings, approx 350 calories ea.
