No-Noodle Eggplant Vegan Lasagna
  • CuisinePlant-Based
Prep Time
45minutes
Cook Time
45minutes
Prep Time
45minutes
Cook Time
45minutes
Ingredients
  • 1 Miyoko Mozarella
  • 5Cups Sofrito SauceSee recipe
  • 1Large or 2 small Organic ZucchiniSpiraled
  • 1Large or 2 small Organic Yellow SquashSpiraled
  • 1Large Eggplant
  • 2Small carrotsThinly Shredded
  • 1Large ParsnipThinly Shredded
  • 4Cups Organic Spinach
  • 1tsp Anise SeedsCrushed with Mortar and Pestle
  • 1TB Black Sesame SeedsCrushed with Mortar and Pestle
  • 1tsp Oregano
  • garlic powder
  • Extra Virgin Olive Oil (EVOO)Favorites: Olea Estates, Bragg’s, Mediterranean
Instructions
Vegetable Preparation
  1. Preheat convection oven to 350.
  2. Slice eggplant into 8-10 thin slices (using ends too).
  3. In large bowl dip the sliced eggplant into EVOO, place on a cookie sheet and sprinkle black sesame seeds, oregano, and salt on one side.
  4. Place eggplant in convection oven for twenty minutes on each side. When finished place on side.
  5. In a skillet, place EVOO and turn on medium heat. Stir fry carrots and parsnips briefly in hot skillet while adding garlic powder for 3 minutes. Press and drain water off then place in bowl on side.
  6. In the same skillet as used for carrots/parsnips above add EVOO and 1/2 of anise seeds. Once skillet is hot, place spinach in hot pan for 30 seconds. Briefly stir, remove and place on dry plate to cool.
  7. In the same skillet as used for spinach add EVOO and other half of anise seeds until hot, then add noodled zucchini and squash for 3 minutes, drain off water, then place on side
Lasagna
  1. Line lasagna pan with safrito, then eggplant, spinach (lay out as flat as possible), sliced Vegan Mozzarella cheese, carrots/parsnips and zucchini/squash noodles. Repeat one or two times depending on the size of your lasagna pan. Bake lasagna for 35-45 minutes at 350.
  2. Allow to cool, cut and enjoy with a crusty piece of warm gluten free bread with a slice of cold vegan Miyoko cultured butter. I like to pair this meal with a crisp Romaine salad, sliced avocado, black olives and Bragg’s Vinaigrette.
Recipe Notes

When I make my sofrito, I make 4 quarts and freeze for later.