Ingredients
- 1 eggplant (about the size of an 8 1/2 shoe)
- 4 cups shredded organic carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
- 2 cups shredded organic zucchini
- 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
- 6 cups your favorite organic red sauce (Primal Kitchen Vodka Sauce https://thrivemarket.com
- organic aqua faba (liquid from garbanzo beans)
- Gluten free organic flour (namaste cup for cup. Amazon)
- Gluten free organic Breadcrumbs (Look up my vegan gluten free bread to make your crumbs)
- 20 oz. Organic tofu (I used Wildwood sprouted tofu)
- Gluten free organic noodles cooked for only 5 minutes (I use Jovial. Thrive Market or Amazon)
- sea salt
- 6 drops Young Living Fennel Essential Oil (optional)
- crushed red pepper
Directions
- Start by slicing the eggplant very thin. Lay them evenly on paper towel, sprinkle with sea salt and allow to sit for 15 min. Use the aqua faba to dip the eggplant in for breading. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in aqua faba then in gluten free bread crumbs. I use a pampered chef large bar pan, lined with parchment paper and sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking organic olive oil before baking them. Bake on the top rack of oven 450 degrees for 10-15 min.
- Have everything ready to start layering the lasagna. The sauteed, grated carrots, grated zucchini, and grated almond cheese. Crumble the tofu. Mix approx. 2 cups red sauce with 6 drops Young Living Fennel Essential Oil. (Essential oil is totally optional) Combine the red sauce and tofu. Now the layering begins with the cooked noodles. (I use a pampered chef rectangular baker that is 13×9 and holds 14 cups to layer and bake the lasagna.)
- Layer the first half of the noodles on the bottom of the baking dish. Spread red sauce over the layer of noodles. Layer the carrots, then on top of the carrots add the zucchini. Use half of the crumbled tofu on top of the veggies. Sprinkle 8oz. of the grated almond cheese over the tofu. Season almond cheese with crushed red pepper. Use rest of cooked noodles for the next layer, covering them with sauce. Layer the eggplant, overlapping for complete coverage. Use remaining sauce, topping with the rest of the tofu and the 8 oz. of grated almond cheese. Season with the crushed red pepper. Cover the baking dish with foil and bake at 350 degrees for 45 minutes – 1 hour.
For additional information and uses of the oils mentioned here, please click here.