Here is what happened… This past week I wrote an e-book about gluten-free diets. I am not following a gluten-free diet, but I am kind of a nutrition geek and love learning about special diets, so it was a lovely challenge. While doing research for this e-book, I learned tons of tricks to go gluten-free. One of those tricks was to use thinly sliced vegetables instead of pasta, in order to make lasagna. Naturally, I had to try it. It turned out great, so I thought I should share the process step-by-step.
For 2-3 portions you will need a courgette and an aubergine (aka zucchini and eggplant). You will need to slice those as thinly as you can. I was quite excited to do that, because we bought recently this sharp, heavy knife that makes my life soooo much easier. Or you could use a mandoline slicer and do the slicing much faster and without risking loosing a finger.
Once you are done slicing, oil a baking pan with a bit of olive oil and create a zucchini layer. I believe this is a form of psychotherapy, like drawing a mandala or something.
After the courgette layer, it is time to add some filling. I used mashed potatoes with some thyme, oregano, golden raisins, nutmeg and a bit of vegetable stock.
Now, on top of it you can create an aubergine layer.
And if you have some leftover pasta sauce (like I did) you can add it on top of the aubergines. Or you can add sliced onions and tomato paste. Or even some soy-based minced “meat” , to make it taste more lasagna-like.
Then add one more courgette layer and one more aubergine layer. Drizzle with some olive oil. Aubergines absorb olive oil just like the desert absorbs the water, so don’t overdo it.
Now bake at 220 C for about 40 minutes or until the aubergines on top look golden and their edges look crunchy.
Serve a huge piece and enjoy while hot. At least that’s what I did!