Plant based lasagna to the dinner plate, please! Add garlic, homemade cro没tons on top and oh myyyy is this ever delicious!
As many of you may know if you read my recipes, I haven't had an oven in forever! In Bali, ovens are not very common in houses, likely due to the fact that it's already smoldering hot here without the oven producing extra sweat!
I however love things like cookies, cakes, lasagna, pie, casseroles, cupcakes, ... K, I need to stop, I'm getting hungry.
So, I got myself a giant toaster oven (haha) I'm in experimental phase but it seems to be working really well!
Here's my first lasagna made outside on my deck, in the toaster oven!
It's vegan, gluten free and nut free as well! Come check it out!
What you need: (Makes 6-8 servings)
Pasta
- 3 thinly sliced eggplants (I used round eggplant but you can use whatever kind you have!)
- 2 bunches of kale
- 1/4 cup olive oil
Sauce
- 2 cups tomatoes
- 1 onion
- 1 bulb of garlic (I like it extra garlicy, you can use less if you want!)
- 1 bunch Indian Butter (*I know most of you won't have this, don't worry, I added it because I had it and love it but it's not going to be a game changer!)
- 3-4 chili peppers (depending if you want it HOT!)
- 1 stem rosemary
- 1 tbs thyme
- 1 tbs oregano
- 1/2-1 tbs sea salt
- 1/2-1 tbs black pepper
- 1/4 coconut oil
- 1/4 olive oil
On top
- 1 handful (about 5) big mushrooms (thinly sliced)
- cro没tons (optional, I made some from my gluten free bread and added them in!)
- 1 bunch spring onion (chopped into small bits)
- 4-5 sun dried tomatoes (cut into bite sizes)
What to do:
Sauce
If you have a small processor like me, you'll have to do this in sections!
- Cut each tomato in 4 (halves of halves) and add to the processor.
- Add in your herbs and oil.
- Pulse until blended together.
- Add in chopped onion, garlic, chili peppers, and seasonings.
- Pulse together until smooth.
Pasta
- Slice the eggplant thinly and add it into a baking tray/dish that has been coated with coconut oil.
- Lay each piece down as you would lasagna noodles.
- Add a layer of kale on top, laying each piece down over top of the eggplant.
- Pour the sauce all over the layer.
- Make another layer of the eggplant then the kale then the sauce.
- Add mushrooms to the top layer.
- Sprinkle on any leftover sauce.
- Place this in the oven. I baked mine in the toaster oven at 180 Celsius for 40 minutes.
- Check with a fork to make sure the eggplant is soft before taking out to serve!
- With 10 minutes left, add on the cro没tons, spring onion and sun dried tomato!
Making garlic cro没tons
(I used gluten free, vegan pumpkin bread)
- Chop up dry pieces of bread and add them into coconut oil and either fresh minced garlic or garlic powder with some sea salt. Toss in a skillet until crispy. EASY!
- Add them on top!
Pretty dang delicious, right?
Enjoy my friends!
I truly believe we can heal ourselves through food and it is my mission in life to create and inspire delicious, mouth watering creations that are beneficial and packed full of plant based goodies to fuel our bodies, minds and lives!
Just a friendly reminder to all that I am hosting a very vegan contest click here to see the post explaining how to get involved! Anyone can enter and anyone can win as long as you follow the rules! 馃挅
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Until next time!
Sending you love through food, travel, inspiration and epic storytime!
XO,
