Vegan, Gluten Free Lasagna

Using eggplant instead of pasta for lasagna has been a trend lately but, in case you wanted help in your experimentation of the idea, here is the way I make it.

Apart from being gluten free, it really does taste better than pasta, which is, for me, too heavy and thick to eat very much of and doesn't have the rich, complex flavor eggplant does.

Ingredients:

Half an eggplant ($0.50)
Can of tomato paste ($1.50)
Around 4 oz of vegan mozzarella cheese ($2.50 --yeah, this is a more expensive recipe, still delicious, however)
Garlic, Oregano, and Basil.


1) Mix the spices into the tomato paste.

Here it might be helpful to have exact measurements but, to be honest, I never measure my spices. I'm a strictly dash or double dash until it tastes the way I like it girl. I suppose a teaspoon of each would be a good place to start if you prefer measurements, then add or subtract depending on how you like it.

Alternately you could by a jar of pre-made sauce and forget the spices altogether. Just make sure it's thick enough because vegan mozzarella melts very thin and you don't want to end up with eggplant soup.

2) Cut the eggplant into long, thin pieces, like so

Just make sure they're thin enough to cook quickly. Eggplant is impossible to cut if it's not cooked enough

3) Layer eggplant slices, sauce, then cheese in a bowl or small casserole dish until you run out of room.


4) Bake for one hour and devour.

(served her with gluten free garlic toast)