Gluten-free Vegan Lasagna

[JesseA]

This recipe takes a vegan twist on lasagna where zucchini and eggplant ribbons replace pasta, lentils and tomatoes replace ground meat, and a nutty pesto makes it golden and rich. The hearty spices give this dish an earthiness and warmth that makes for a comforting meal

Prep Time: 20 Minutes, plus overnight to soak

Total Time: 40 Minutes

Serves: 4 Persons

Ingredients

½ cup lentils (soaked overnight)1 can of tomato sauce2 T finely chopped shallots½ T crushed garlic8 to 10 big Basil leavesSalt to taste preferably Himalayan salt¼ t ajwain seeds1 T ghee2 medium-sized zucchini1 medium-sized eggplant1 cup spinach cilantro pestoFreshly ground black pepper½ cup of ricotta cheese¼ cup of crumbled fresh paneer

Method

Heat ghee in a pan and add ajwain seeds and shallots. Shallow fry till golden brownAdd garlic, tomato sauce and lentils and let it cook till the lentils turn mushy.Add roughly chopped basil leaves, salt, and pepper. Mix and set asideWash zucchini and eggplant and cut into long elongated ribbons. Set asideIn a baking dish, spread a small amount of tomato sauce evenly. Place the eggplant ribbons longitudinally.Spread a thin layer of pesto, followed by random small dollops of ricotta.Add a layer of zucchini ribbons and spread generous amounts of tomato sauce followed by eggplant ribbons and repeat the layering.After the final layer of zucchini, top it off with crumbled paneer and freshly chopped basil leaves.Bake at 350 F for 12 to 15 minutes, till the top layer of paneer, turns golden brown. Notes This recipe is a good healthy meal if you want to follow a plant-based diet or ketogenic diet.

[Amber Peverick]

this sounds super delicious. I am a sucker for italian food especially lasagne