recipe: pasta-less garlic free eggplant lasagna

instead of searching for gluten free vegan lasagna, i substituted the pasta for eggplant. it was heartwarming to see m and k eat it all up! i usually don’t are for eggplant but i enjoyed it as a substitute for pasta.

cooking tools

  • mixing bowl
  • 9″ oval stoneware baking pan


preparationpasta-less garlic free eggplant lasagna

  1. cut eggplant into 6 thin slices – approximately 1/4″ thickness.
  2. chop steamed spinach.
  3. add ½ cup tomato sauce on the bottom of the baking pan.
  4. place 3 slices of eggplant as a bottom layer.
  5. layer spinach on top of eggplant. first spinach, then corn.
  6. pour 1 cup tomato sauce over the vegetables.
  7. sprinkle mozzarella cheese on top.
  8. place 3 slices of eggplant as the top layer of lasagna.
  9. pour ½ cup tomato sauce on top.
  10. cover baking pan with aluminum foil.
  11. bake for 30 to 45 minutes, or until the eggplant becomes soft.
  12. remove from oven. cut and serve.

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