February 25, 2015

Grain-Free Vegetable Lasagna

I know, this isn't the prettiest looking dish, but I gotta admit, it tastes really good! I actually really think it tastes like lasagna, even without the cheese, the meat, and the pasta....so yeah, it's not really lasagna, but it tastes like it, and it's really healthy. win-win ;)

this week seems so long already xP that one day of school in the middle of 4 days off and another 4 days off from school definitely got me in the vacation mood. all i can think about is my senior trip next week. that's the only thing getting me through this week ;)

but enough with all the tiredness. let's get into this recipe:

Recipe: Grain-Free Vegetable Lasagna
By: Hannah Claudia

2 yellow squash, thinly peeled with a mandoline or a vegetable peeler
1 zucchini, thinly peeled with a mandoline or a vegetable peeler
1 eggplant, peeled & cut in half (not length-wise) and then each half thinly sliced*

2 cups of mushrooms, washed and roughly chopped
1/4 cup of sundried-tomatoes (packed in oil), chopped

2 cups of pasta sauce
dried oregano (as much or as little as you want)


1. Layer the bottom of your dish with tomato sauce. I split this recipe, half in a glass pie dish and the other half in an aluminum loaf pan, and it actually cooked better in the loaf pan and was easier to cut for some reason.
2. Add two layers of vegetables (you can combine squash-zucchini-eggplant or just use one vegetable). 
3. Layer on more pasta sauce and spread it out with a spoon.
4. Add some mushrooms, sundried tomatoes, and oregano. 
5. Add two more layers of vegetables.
6. Add more mushrooms/sundried tomatoes/oregano. Repeat this process until you've nearly reached the top of your pan.
7. To the top layer (mine ended up being a vegetable layer), liberally spread the rest of the pasta sauce.
8. Bake at 375*F for about 15-20 minutes, or until a fork pierces through the lasagna (should feel "al dente").

feel free to get even more creative and add more vegetables/ingredients!

xoxo, han

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