Eggplant & Zucchini Lasagne
It’s like grandmas cooking with an added health upgrade
Ingredients
3 medium zucchini’s- sliced lengthwise 1/4 inch thick
2 long, narrow eggplants, sliced lengthwise 1/3 inch thick
Extra virgin olive oil
Salt and pepper to taste
3 cans of organic peeled cherry tomatoes (plain or with added oregano and basil)
3/4 cup of nutritional yeast flakes (add more if required
Greek feta (optional)
3 cups of raw spinach or Tuscan kale
1/4 cup chopped basil1 cup
1.5 cups of almond meal
4 tbsps. of LSA (optional)
Preparation
Preheat the oven to 220°.Oil 2 large rimmed baking trays.
Put the zucchini slices on one tray and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each tray in a slightly overlapping layer. Bake for 15 minutes, until tender.
In a separate deep ceramic dish or baking tray, cover the bottom with almond meal, and use fingers to spread evenly. Lay half of the eggplant on top of the almond meal, then spread roughly a quarter of the tomatoes, followed by a layer of zucchini, and a third of the nutritional yeast, and half of the basil. Repeat again, then top with the remaining tomato and nutritional yeast. Finally sprinkling LSA over the top *if using
Bake in the upper third of the oven for 20-25 minutes, until bubbling and crisp.
Serving suggestions
Perfect as a meal of its own with a side salad.
As a side dish, accompanying meat or fish and cooked quinoa.
Recipe courtesy of
Güllü (Julia) Balci
nrgwellbeing@gmail.com
@nrgwellbeing_nutrition