Gluten-Free, Vegan, Vegetarian, Soy-Free
Green, Purple / Blue, Red
Under 30 Minutes (Over 1 Hour)
Pasta in holidays? Well, pasta has always been a great idea, but we tend to worry about the carbs. Fortunately, we’ve got a recipe that will allow you to enjoy pasta without having the guilt. This Gluten-Free and Vegan Eggplant Lasagne Recipe is here to save the day!
Instead of the traditional, carbohydrate-laden lasagna noodle, we are going to use ribbons of zucchini and eggplant as the “lasagna noodle”. We are also making a rich yet all-natural marinara sauce to go along with these vegetable noodles. All in all, they make a totally gluten-free, vegetarian, and vegan dish!
Here are some things to take note of as we create this dish. First and foremost, it’s very important to roast the zucchini and eggplant before assembling the lasagna because they gotta be cooked properly, and yet, there shouldn’t be a lot of liquid oozing out. Please take note that zucchini and eggplant are both very watery vegetables. When you roast them, it’s not only good for the integrity of the vegetable strips but their caramel flavor also intensifies.
Anyhow, we highly recommend Japanese eggplants because they’re close to the shape of zucchini. As you buy produce, it’s best to purchase similar sized Japanese eggplants and zucchini for uniformity and so that they cook at the same amount of time.
The richness of taste and nutrients make this holiday dish an absolute winner!
Did you make this recipe? Share with us your experience through the comments section down below.
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