Ingredients
- 1 eggplant (about the size of an 8 1/2 shoe)
- 4 cups shredded carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
- 2 cups shredded zucchini
- 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
- 6 cups your favorite red sauce
- 2 eggs beaten with 4 Tbs. water
- Gluten free flour
- Breadcrumbs (see recipe)
- 20 oz. tofu (I used Wildwood sprouted tofu)
- Gluten free noodles (I use Tinkyada cooking them the easy and energy saving method, leaving them cook only 5 min.)
- sea salt
- 6 drops Young Living Fennel Essential Oil
- 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.Beat the eggs and water together to be used to dip the eggplant in. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in egg, then in bread crumbs. I use a pampered chef large bar pan, sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking 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. 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 an hour.
For additional information and uses of the oils mentioned here, please click here.
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