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No Noodle Eggplant Lasagna
No Noodle Eggplant Lasagna
"If you love lasagna, here’s a healthy, delicious, gluten free, vegetarian, no noodle eggplant lasagna. It's got an amazing tomato sauce, plus lots of veggies, and three cheeses: mozzarella, ricotta, and parmesan. You won’t miss the noodles in the scrumptious casserole! It's even better than eggplant parmesan and way healthier. One of the things that makes this casserole so tasty is a special technique I developed, for making the sauce rich and "meaty" with no meat. I make this often for company because it's easy to prep ahead and it's always a huge it."
Serves6 servings
Preparation Time30 min
Cooking Time1 hr 30 min
Ingredients
- 2 pounds Italian Eggplants (3 or 4 eggplants)
- 2 tablespoons minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 (28-ounce) Can Imported crushed tomatoes
- 4 tablespoons tomato paste
- 1 teaspoon dried basil
- 3 large carrots, peeled and diced
- 1 pound White mushrooms, cleaned, stemmed and chopped
- 3 cups chopped broccoli tops, from 2 broccoli crowns
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