So, the much hyped about pastaless lasagna came out of the oven a couple of hours ago, we took pictures, ate it (of course), packed a slice to freeze, so I can tell you if that works out and selected photographs and now I am putting pen to paper (actually, fingers to keybard - you get the idea).
This is a labour intensive recipe so I suggest that you do some preprep to make things easier. This recipe is a creation that came out of wanting to make a dish that is gluten free, egg free, grain free, vegetarian and a filling meal. I looked up alternatives to pasta and grains and found recipes using zucchini or eggplant. I love eggplant, so it was a clear choice for me. I wanted to create my own version of a pasta sauce adding more vegetables so while I will give you my version, feel free to substitute store bought pasta sauce. To make this egg free, I used 1 Tbsp of ground flax seeds to 3 Tbsp of warm water as a substitute.
I highly recommend taking the time to do this in two parts, it makes it easier. Our verdict - the lasagna actually tasted better today than a few weeks ago when we made it for the first time.
Skill Level: Time consuming
Serves: 6 - 8
INGREDIENTS:
For the lasagna
METHOD:For the lasagna
- 3 medium size eggplants
- 1/2 cup olive oil
- Salt to taste
- 500 g sliced portobello mushrooms
- 1 medium onion sliced
- 300 g extra smooth ricotta cheese (1 tub)
- 1 cup frozen spinach (water squeezed out)
- 1 Tbsp ground flax or ground chia seeds + 3 Tbsp warm water (or 1 egg)
- 1 cup shredded mozarella cheese
For the sauce
- 2 cups carrot grated
- 3 cups diced tomatoes (use tomatoes and liquid)
- 3 T tomato paste
- 6 cloves garlic
- 3 shallots sliced
- 11/2 Tbsp olive oil
- 1 Tbsp herbes de provence (contains marjoram, oregano, thyme and rosemary)
- 2 tsp ground black pepper
- 1 Tbsp salt
- 2 tsp chili flakes (optional)
- 1/4 cup of water
- Peel and slice eggplants lengthwise. Brush with olive oil, sprinkle with salt and place on a baking sheet and bake at 400 degrees F for 8 - 10 minutes until soft. Mid way, take out and flip eggplant over so both sides are browned. Depending on the thickness of the eggplant and the oven, some pieces may burn. Keep checking. Lay them on a tray to cool. I did this step yesterday and put them in a container in the fridge until today
- Add 11/2 Tbsp olive oil to a pan, saute onion until transparent, add sliced mushrooms a cook until all water has evaporated. Season with salt and pepper. Set aside
- Mix the ground flax seed and warm water, allow it to thicken (2-3 minutes); to the flax add the spinach (make sure to squeeze out excess water) and ricotta cheese. Mix well and set aside. (If using an egg add it to ricotta and spinach and mix well)
- For the sauce : Add 1 1/2 Tbsp oil to the pan and add crushed garlic to the oil, stir until fragrant, saute shallots until transparent. Add 3 Tbsp of tomato paste and stir well for a minute or two. Add grated carrots, herbes de provence and season with pepper, salt and chili flakes (if using).
- Add 3 cups of diced tomatoes to the carrot onion mixture, crush the tomato pieces so the chunks gets smaller. Check seasoning and add the 1/4 cup of water and allow to simmer. The mixture will be thick, chunky and spreadable
- Alternatively, use 4 cups of your favourite pasta sauce and skip steps 4 and 5
- To layer ( I used a 11" x 7" dish) : Spread a tbsp of sauce to cover the dish and layer eggplant over it. Cut eggplant slices as needed as you would lasagna sheets
- On top of this layer, spoon the ricottaspinach mix and spread it over the eggplant and then put a layer of eggplant over the cheese mixture - like in the picture
- Add more sauce on top of the eggplant and then add the mushrooms. Top that with a layer of eggplant and then spread the final layer of sauce and then the grated cheese
10. Bake at 350 degrees F for 35 - 40 minutes until the cheese is all gooey and
bubbly. Enjoy!
bubbly. Enjoy!
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