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My review
Vegan Vegetable Lasagna
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Hoag_cooked
"For those with food sensitivities like myself, I created this eggplant lasagna that is wheat, dairy, and egg free. If you are not vegan, you could add Italian sausage if you can find a wheat- and chemical-free source."
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Ingredients
2 h 5 m servings 187Original recipe yields 10 servings (1 15x10-inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in garlic and cook until lightly browned, 2 to 3 minutes. Place in a bowl. Add stewed tomatoes, diced tomatoes, tomato sauce, and dried basil. Mix until thoroughly combined.
- Combine carrots and zucchini in a separate bowl. Mix olives and mushrooms together in another bowl.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add eggplant slices and cook until browned, 2 to 3 minutes per side. Remove from heat.
- Layer 1/3 tomato sauce mixture, eggplant, 1/4 cup coconut flour sprinkled over eggplant, spinach, olive and mushroom mixture, and carrot and zucchini mixture into a 15x10-inch pan. Sprinkle remaining 1/4 cup coconut flour over carrot and zucchini layer. Top with remaining tomato sauce, smoothing and spreading flat. Cover with aluminum foil.
- Bake in the preheated oven until vegetables are becoming tender, about 45 minutes. Remove from oven, uncover, and continue baking until completely tender, about 30 minutes more.
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Footnotes
- Cook's Notes:
- The coconut flour thickens and takes the place of the usual cheese and egg mixture in traditional lasagna.