1TBBlack Sesame SeedsCrushed with Mortar and Pestle
Extra Virgin Olive Oil (EVOO)Favorites: Olea Estates, Bragg’s, Mediterranean
Preheat convection oven to 350.
Slice eggplant into 8-10 thin slices (using ends too).
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.
Place eggplant in convection oven for twenty minutes on each side. When finished place on side.
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.
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.
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
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.
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.
When I make my sofrito, I make 4 quarts and freeze for later.