My today's post calls for an easy version of Eggplant Lasagna which is completely gluten free but not vegan as i cant imagine Lasagna without cheese. Am happy to say that i prepared this fantastic Eggplant Lasagna with an interesting filling with minced soya and tomato sauce. You may wonder why am talking about Lasagna, yes my theme for this week's blogging marathon is Lasagna for Veggie Lover. Obviously my today's post is definitely a no noodle lasagna and trust me this lasagna is very flavourful and a prefect dish to whip up if you are following a gluten free diet or a low carb diet. You dont even miss the noodles here and this gluten free eggplant lasagna will definitely please anyone's hungry tummy. A prefect dish to relish either for your dinner or for your lunch with your favourite meat or salad.
Usually cooked with meat and tomato filling, lasagna are cooked with flat shaped pasta/noodles . Made with several layers of lasagne sheets, meat,cheese and tomato sauce, lasagna is a completely meal with a prefect balance of all the ingredients. Coming to this Eggplant aka Aubergine Lasagna, this dish will definitely makes everyone happy especially if you have eggplant lovers around. Since i want to make a delicious vegetable loaded Lasagna, i cant think more than preparing a tomato based sauce with minced soya granules. Not to forget that if you are meat lover, dont forget to replace the minced soya granules with your favourite minced meat. Make this ultimate easy brezzy gluten free Lasagna if you want to bake a different and hassle free Lasagna.
2 Medium sized Eggplants (sliced as medium thick slices lengthwise)
1cup Mozzarella cheese
1+1/2cups Tomato sauce
1cup Cooked minced soya granules
1tsp Dried oregano
Salt
1/2tsp Pepper powder
1/4cup Parmesan cheese (grated)
1/2cup Onions (chopped)
Olive oil
Sprinkle salt generously over the eggplant slices and keep aside for 15minutes, until they lose their extra water and bitterness.
Meanwhile heat olive oil in a heavy bottomed pan, saute the chopped onions till until they turns transculent.
Add the cooked minced soya granules, followed by tomato sauce, salt,pepper powder and dried oregano, cook all together until the sauce turns thick. Put off the stove and let it cool completely.
Preheat the oven to 350F..
Dry the eggplant slices well with paper towel. Heat again enough olive oil, and drop the eggplant slices and cook on both sides until the eggplant slices gets half cooked.
In a square or rectangular baking pan, pour quarter cup of already prepared soya tomato sauce.
Now add a layer of eggplant slices to the bottom as like we do with lasagna noodles. Top it with tomato -soya sauce then by mozzarella and parmsean cheese.
Repeat the same process until all the ingredients gets finished.
Place in oven and bake for 20-25minutes or until the crust turns brown.
Serve with your favourite meats.
Usually cooked with meat and tomato filling, lasagna are cooked with flat shaped pasta/noodles . Made with several layers of lasagne sheets, meat,cheese and tomato sauce, lasagna is a completely meal with a prefect balance of all the ingredients. Coming to this Eggplant aka Aubergine Lasagna, this dish will definitely makes everyone happy especially if you have eggplant lovers around. Since i want to make a delicious vegetable loaded Lasagna, i cant think more than preparing a tomato based sauce with minced soya granules. Not to forget that if you are meat lover, dont forget to replace the minced soya granules with your favourite minced meat. Make this ultimate easy brezzy gluten free Lasagna if you want to bake a different and hassle free Lasagna.
2 Medium sized Eggplants (sliced as medium thick slices lengthwise)
1cup Mozzarella cheese
1+1/2cups Tomato sauce
1cup Cooked minced soya granules
1tsp Dried oregano
Salt
1/2tsp Pepper powder
1/4cup Parmesan cheese (grated)
1/2cup Onions (chopped)
Olive oil
Sprinkle salt generously over the eggplant slices and keep aside for 15minutes, until they lose their extra water and bitterness.
Meanwhile heat olive oil in a heavy bottomed pan, saute the chopped onions till until they turns transculent.
Add the cooked minced soya granules, followed by tomato sauce, salt,pepper powder and dried oregano, cook all together until the sauce turns thick. Put off the stove and let it cool completely.
Preheat the oven to 350F..
Dry the eggplant slices well with paper towel. Heat again enough olive oil, and drop the eggplant slices and cook on both sides until the eggplant slices gets half cooked.
In a square or rectangular baking pan, pour quarter cup of already prepared soya tomato sauce.
Now add a layer of eggplant slices to the bottom as like we do with lasagna noodles. Top it with tomato -soya sauce then by mozzarella and parmsean cheese.
Repeat the same process until all the ingredients gets finished.
Place in oven and bake for 20-25minutes or until the crust turns brown.
Serve with your favourite meats.
soya granules and eggplant sounds interesting and a good one for no noodle lasagna.
ReplyDeleteThat is an excellent version of Lasagne, eggplants make a wonderful base and well if you minus out the cheese ... it won’t taste the same . Super combo with soya !
ReplyDeleteNow, this is something seriously sinful!..When I said Veggie Lasagna, never realized you girls will come up with such fantastic veggie options..simply awesome!
ReplyDeleteThis sounds so interesting... lasagne without the sheets and like moussakka style... nice filling too...
ReplyDeleteLove the mix of soya granules and eggplant in lasagna. Reminds me of the pizza I made with just eggplant. This is much more awesome.
ReplyDeletewow!!!this is sinful Priya...you tempt your readers too much
ReplyDeleteSinful Lasagna !! Yummy!!
ReplyDeleteEggplant is one of the most popular Vegetarian Lasagne here unfortunately I dont like eggplant in any way shape or form. But this is a great lasagne for Vegetarians
ReplyDelete