Who doesn't love a great lasagna?
I love experiencing recipes, having high carb dishes and turning them low carb options for my low carb days.
This eggplant lasagna is so light that I can eat 2 servings of lasagna and, although when I finish it I am full and satisfied, I do not feel bloated like when I eat the classic lasagna (vegan).
The ingredients are very easy to find and the preparation is very simple, as you will see below.
In addition, this low-carb and healthy vegan option is perfect to impress any guest, or to share with friends and / or family on the upcoming holidays.
I love to have it as dinner because dinner is my time to relax, eat something light but super delicious.
Ingredients:
1 eggplant (washed)
1 tomato
1/2 onion
7 cloves of garlic
2 cups mushrooms (washed and cut)
1 cup tomato sauce (low carb)
Vegan cheese (I'm using Whole Foods smoked Gouda vegan cheese)
1/2 cup cashew nuts
Salt
Pepper
Coconut oil
Instructions :
Peel and cut the eggplant in slices (approximately 5 mm wide). Place the eggplant slices in a bowl and cover with water and 1/2 teaspoon of salt. Let stand for 15 minutes.
Soak the cashews in water for 15 minutes.
For the tomato sauce:
Cut the onion and tomato into thin slices.
In a pan, over medium heat, add 1 tablespoon of coconut oil, add the onion and cook until transparent. Reserve a clove of garlic and add 6 grinds to the pan and cook for a minute. Add the mushrooms and cook for 3 minutes. Add the chopped tomato and cook until the tomato softens (it took me 5 to 6 minutes), cook it with a lid. Add 1/2 cup of tomato sauce (reserve the other part). Cook for 3 more minutes and remove from heat.
For the eggplant:
With a dry cloth / towel, remove excess water from eggplants. Add 1/2 teaspoon of coconut oil to a large pan and cook the eggplant slices for 2 minutes on each side. Repeat this process with all the eggplant slices.
Cashew Nut Cream:
Drain the cashews and add them to the blender. Add the garlic clove (previously reserved) and approximately 1/4 cup of water or less. Add salt and pepper to taste. You will want to get a creamy and thick consistency.
Lasagna:
Preheat oven to 375 ° F (190 ° C) In a baking dish, add a layer of eggplant, then tomato and mushroom sauce, then cheese and cashew cream, repeat those steps until you have finished with the eggplant slices. At the top, add the reserved tomato sauce (1/2 cup of tomato sauce) Optional: cover the bowl with foil to prevent the eggplant from drying out.
Place it in the oven and cook for 15 minutes.
Remove the lasagna from the oven, remove the foil and broil for 3 to 5 minutes.
Serve with salad, I like to accompany it with kale or arugula salad. Enjoy it!