Eggplant Lasagna ( Plant Based)

I don’t eat eggplant very often, not sure why because it’s quite delicious! Was looking in my fridge to see what to whip up for dinner and the thought of eggplant lasagna came to mind.

As always I don’t really care to put a ton of time into preparing my meals so this was a quick throw down.

Minimal ingredients as I love to live by when preparing a recipe, because to be honest if it tastes amazing with minimal typically in my kitchen ingredients then why get fancy rummaging through food markets finding more for no apparent reason?

So if you want a pasta free lasagna you came to the right post.

Ingredients:

1/2 of an eggplant sliced into thin slices

1 cup diced red bell pepper

1/2 cup diced yellow onion

1 cup tomato sauce choose one of your favorite jar sauces

1 teaspoon chopped garlic

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

Sriracha ( optional ) for added flavor

Directions:

If you have a grill pan then add the slices of eggplant and grill on both sides. If not then just use a regular pan. You want them cooked well, but you will be baking this at the end to fully cook them. While you are preparing the eggplant in a sauce pot add in the sauce, onion, pepper, and seasonings. You want to make sure the sauce is thick so it will hold up to making a lasagna to thin and no pretty lasanga. Cook until onion and pepper are softened. Once eggplant is mostly cooked form the lasagna. Form the lasagna on a baking dish then bake at 350° for 15 minutes. Let cook and enjoy. I topped mine with almond parmesan cheese. A nice homemade plant based cheese or store bought would go quite well with this. You will have leftover sauce if you make one serving. Don’t fret over that issue keep scrolling and see what delicious creations I did with the leftover sauce.

You can use it as a pizza topping adding in leftover eggplant chunks and a bit of more sauce. Refer to my gluten free oat crust or almond oat pizza crust recipes on past posts. I still had left over sauce. So scroll some more.

I blended the chunky vegetable sauce in my vitamix and added in some cashew cream about 1/3 cup and transferred it to a pot and cooked in chopped spinach. Yes I now had leftover of that sauce so refer to my next recipe post dedicated to that. Fyi it’s quite yummy!

Enjoy!

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