Dairy Free Lasagna

"Tomato sauce, layered with lasagna, eggplant and spinach. Topped with zucchini and baked."
 
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Ready In:
1hr 15mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Heat 1tbs of olive oil in a large non-stick frying pan, add the zucchini and cook for 3 minutes Turn into a bowl and sprinkle with salt.
  • Heat another tbs of the oil in the pan and cook the eggplant slices for about 3-5 mins on each side until golden. Remove and set aside.
  • Add the onions, red pepper and garlic to the pan with more oil if needed.
  • and soften gently. Add the tomatoes, tomato paste and suagr and bring to a boil.
  • Simmer for 10 mins until thickened, stir in the basil and season with salt and pepper.
  • Spoon one third of the tomato sauce into a large ovenproof dish and cover with one third of the lasagna. Add the eggplant, then half the remaining tomato sauce.
  • Add half the remaining lasagna then the spinach. Add the remaining lasagna and tomato sauce and top with an overlapping layer of zucchini slices.
  • Bake in a preheated oven at 375F for 35 mins or until the pasta is tender and the top is golden.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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