Grain-free, gluten-free, low fat, low carb, high protein eggplant lasagna

Grain-free, gluten-free, low fat, low carb, high protein eggplant lasagna

Ingredients

  • 1 batch cheeze filling from Stuffed Shells recipe*
  • 4 cups leftover or freshly made red lentil bolognese*
  • 1 small eggplant, peeled and very thinly sliced
  • 2 onions, thinly sliced

Method

Scatter sliced onion on bottom of small covered baking dish. It will caramelized as it cooks and will keep the lasagna from sticking;

Create layers…

Cover onion with a layer of thinly sliced eggplant;

Spread about 1/2 of the cheeze over the eggplant;

Spread about 1/2 of the bolognese on top of the cheeze;

Add a 2nd layer of eggplant, cheeze and bolognese;

Cover and cook @ 400 degrees for 50 minutes. Remove lid and cook another 10 minutes.

Remove from oven, place on cooling rack, let rest 10-15 minutes prior to serving

Recipe notes

*See cheeze and red lentil bolognese recipes @ http://www.thecleanveganista.com

If using a sauce other than red lentil bolognese be sure to use a very thick one to avoid ending up with an overly wet or soupy lasagna

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s