Pasta-less Eggplant Lasagna

Ingredients:

  • 3 Japanese eggplants (equivalent to approx. 2 medium American eggplants)
  • 3.5 oz shiitake mushrooms (or enough for 1 layer in a 9×13 rectangular baking pan)
  • 1 large wedge of kabocha or butternut squash (or enough for 1 layer in a 9×13 rectangular baking pan)
  • 1.5 to 2 large (28 oz) cans of crushed tomatoes
  • 6 sheets of whole wheat wrap or tortilla (I recommend rectangular for easy layering and coverage)
  • 4 slices of multigrain bread, toasted and crushed (or approx. 2 cups of coarsely ground breadcrumbs)
  • 4-5 tomatoes (or enough to yield 12 thin slices)
  • nutritional yeast
  • olive oil
  • salt and pepper
  • dried herbs
  • chopped basil or parsley for garnish (optional)

Directions:

Step 1: Preheat oven to 400 degrees. Slice the eggplants into 1/4-inch thick rounds and arrange on a baking sheet lined with greased foil. Sprinkle with salt and drizzle with olive oil. Roast for about 20-25 minutes. The eggplant should come out slightly browned and shrunken. Allow to cool for a few minutes.

Step 2: Meanwhile, wash and gently scrub mushrooms to rid of dirt. Remove the stems but don’t chop the caps. Wash the squash, remove the peel, and chop into relatively thin pieces.

Step 3: Assemble layers and sprinkle dried herbs atop each layer of crushed tomatoes. In a greased 9×13 rectangular baking dish, cover the bottom with a moderate layer of the crushed tomatoes. Top with 2 sheets of the wrap (there may be some overlap in the middle–that’s ok). Ladle more crushed tomatoes to cover the wraps and arrange mushroom caps in a single layer. Top with another 2 sheets of the wrap, then crushed tomatoes, then kabocha/ butternut squash pieces. Finally top with the last 2 wraps, crushed tomatoes, roasted eggplant rounds, and then more crushed tomatoes. (This layering process could obviously be done in any order you want, but just remember to include tomatoes between wrap and veggies to prevent drying out.)

Step 4: Preheat oven to 400 degrees. Toast 4 slices of bread, let them cool for a bit, and put in a sealed ziplock bag. Use hands or rolling pin to crush into pieces. If using a food processor, give it a few spins until you get coarse breadcrumbs. Slice up tomatoes to yield 12 slices. Cover the eggplant/crushed tomatoes layer with the bread pieces, generous shakes of nutritional yeast, and salt & pepper to taste. Top it off with the tomato slices, placed in a 3×4 formation. Sprinkle on basil or parsley if desired. Bake for 30-40 minutes, until the bread topping is browned and the tomato slices slightly shriveled.

Serves 10-12

One Response to Pasta-less Eggplant Lasagna

  1. I keep staring at this lasagna, wishing someone would make it for me. It looks so colourful and delicious!!! If only…. 😉

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