Vegetable Lasagna

This healthy style lasagna is made with eggplant slices and is layered with mushrooms/spinach with mixed in nutritional yeast to maintain the cheesy flavor. 

This lasagna has a whole lot less carbs and calories and a whole lot more benefits for your body- Veggies, veggies, & more veggies!

Vegetable Lasagna 

About 3 servings

1 eggplant (sliced- I had 6 slices)

salt/pepper

olive oil

1 cup spinach

3/4 cup chopped mushrooms

2 tbsp chopped shallots 

dash salt & pepper

1 Tbsp of nutritional yeast

coconut oil

dairy-free marinara sauce (I used and LOVE Rao's Homemade!)

Directions:

Preheat the oven to BROIL. 

Coat the slices of eggplant with olive oil, salt/pepper, on both sides. Place on a baking sheet and broil in the oven for 5 min each side. Place aside once done and turn oven down to 350 degrees.

Meanwhile, sauté mushrooms and shallots in a frying pan with coconut oil for about 2-3 min then add spinach and let cook until wilted. Lastly, mix in the nutritional yeast and dash salt/pepper. Place aside.

In a baking dish, layer a scoop of marinara on the bottom and top with (3) slices of eggplant. Layer the mushroom/spinach mix onto the eggplant then spread on another scoop of marinara. Top with the remaining (3) slices of eggplant and spread on more marinara. 

Place in the oven for 25-30 minutes until the eggplant is tender. 

*I made my lasagna earlier on in the day then reheated a piece and melted some goat cheese on top - soooo glad I have two more servings for another day :)