Recipe

Eggplant Veggie Lasagne Recipe

	Spaceyrae / All my dishes 1 year, 10 months ago This version of veggie lasagne allows you to load it with your veggies of choice, enjoy lots of cheese without the heavy lasagne noodles. You will certainly get a healthy portion of veggies with this recipe! Prep:30m Cook:60m Servings:6	Spaceyrae
	a no noodle veggie lasagne

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Ingredients

1-box of Pomi chopped tomatoes (or any can of tomatoes)

1-bag of pre-grated Italian cheese mix

1-pkg of low-skim mozzerella cheese

1-large eggplant

1-pkg of pre-sliced crimini mushrooms (or button)

4-small vine-ripened tomatoes

2-small zuchinnis

1-pkg of pre-julienned sliced carrots

1-bag of spinach (optional)

a bunch of fress basil

2-gloves of garlic (or as much as you prefer)

italian spice blend

crushed red-pepper

Directions

Preheat oven to 350.

Prep & set aside:

dice tomatoes

grade cheese (if necessary)

slice eggplant in thin long slices (as this is replacing your noodles) the less skin the easier to eat.

grade zucchini (I use a cheese grader or you can julienne)

slightly steam carrots (I find when I don't steam them a little, they tend to be too crunchy for my liking)

boil spinach (if you choose to add)

I've also done this dish with bell peppers

Sauce:

Take the box or can of tomatoes and heat on a low flame in saucepan. Add garlic and seasoning to your liking. Once sauce has simmered and is almost done, add fresh vine-ripened tomatoes. You can also use a pre-made sauce if you so choose. There are no rules to this dish!

How I build this dish:

In an 8x8 square glass dish I put a little sauce on the bottom, then put a layer of eggplant, a layer of more sauce then some zucchini, carrots, mushrooms & spinach. Add a layer of cheese and season with Italian seasoning & crushed red pepper. Repeat the layers as much as your pan allows you too. Top off with a final layer of cheese, seasoning and chopped fresh basil.

Cook:

Cover with foil and bake for 45-55 minutes. If all the liquids appear to be bubbling and the cheese is melting, then take off the foil and broil to just brown the cheese.

Please note, with all the veggies comes a lot of liquid. I just use a turkey baster at the step of removing the foil and remove as much of the liquid that I can. Once the cheese is browned to your liking remove and let stand for a few minutes before serving. Top off of with Parmesan cheese and fresh basil. This dish always seems to be better the next day!

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