Noodle-less eggplant and zucchini lasagna

I’ve created a monster. A delicious, carb-less monster.

This bake is so good that I was planning on making tacos for myself (because I was making this to appease my carb-avoiding boyfriend) but I ended up digging out a good portion and stuffing my face with the “lasagna” instead.

Do y’all understand? I gave up tacos for this. 

You won’t even miss the pasta or meat. I promise.

You will need:

  • 2 eggplants
  • 3 zucchini
  • tomato sauce (homemade or store bought)
  • grated parmesan cheese
  • low fat mozzarella cheese
  • salt
  • oil

Preheat your oven to 425 degrees.

Slice the eggplant into rounds, season with salt, and drizzle with olive oil. We’re gonna cook these off a bit in the beginning to get the moisture out – I’ve tried making this without cooking the eggplant beforehand and it was a mushy mess. Just pan fry them in a pan over medium-high heat until they’ve softened.

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In case you didn’t know, chopsticks are the perfect pan-frying utensil.

Cut off the ends of your zucchini, then cut across the middle. Cut those in half lengthwise and make thin rectangle-ish slices, like so:

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Now you can put this all together! In a 9×13 baking dish, assemble this like you would with a normal lasagna. Add some sauce to the bottom, then the eggplant, then a layer of zucchini. Sprinkle parmesan cheese and mozzarella, then repeat for another layer. I didn’t add any more salt to the dish since the sauce and parmesan cheese already has some, so this is super easy to make!

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For the final layer, go HAM on the cheese. Or don’t, if you’re trying to be more health conscious. Pop this into your oven for 30 minutes, until the top is bubbly and brown.

This is vegetarian comfort food at it’s finest. And if you’re vegan, just go ahead and sub non-dairy cheese here. Enjoy!

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