EGGPLANT & ZUCCHINI LASAGNA
(GLUTEN FREE – DAIRY FREE)
Another amazing vegan dish inspired by our walk around this Saturday’s Farmers Market. The gorgeous heirloom squash and beautiful eggplant at the farmers market Saturday were irresistible. As I purchased it my mind wandered to various international cuisines I could create a meal with these vegetables. When I arrived home I just kept thinking about Eggplant lasagna without the gluten. This recipe plates as a perfect savory and healthy main course. I served it with a little wild arugula around the plate. It is a dish you can make in advance, cover and refrigerate, bake the next day.
Prep time about 30 minutes and baking time 45 minutes. You can prepare this and put it in the fridge til ready to bake. A wonderful dish to prepare in advance on a busy day or if you are entertaining.
1 medium zucchini – sliced thinly with a Mandolin
2 small eggplant
1 can cannellini beans drained and rinsed
1 tablespoon of fresh basil chopped finely
1 tablespoon of fresh minced garlic
1/2 cup chopped onion
2 cups fresh baby spinach or baby kale
1 1/2 cup fresh tomato sauce/or your favorite organic tomato sauce
Salt & Pepper
PREHEAT OVEN 375 degrees F
Cut eggplant thinly (preferably with a Mandolin) and it is ok if they are not perfect you just want the thinness to achieve a thin layer. Place eggplant on a lined paper towel cookie sheets and lightly sprinkle with salt. Let rest for approx. 15 minutes and then blot dry to remove excess moisture.
In a food processor place the drained cannellini beans, basil, garlic, onion, salt and pepper in a food processor. Process until you achieve a smooth consistency.
In a circular dutch oven or a rectangular baking dish start layering the lasagna together. Add a thin layer of tomato sauce and start layering ingredients. First, zucchini slices then eggplant, then a thin layer of cannellini mixture, spinach, and then a little sauce. Continue until you finish with a layer of zucchini. Probable about 3 layers.
Top the last layer with a little sauce and brush with cannellini mixture spread thinly on top. Cook uncovered in the oven for approx. 45 minutes.
Optional, sprinkle a little chili pepper on top before baking.
Serve on plates garnished around the rim with Lemon/Olive oil dressed arugula.