Eggplant Zucchini Lasagna
1 eggplant, peeled & cut into 1/2-1″ pieces
1 zucchini, cut into 1/2 ” pieces
1 onion, peeled & cut into 1/2″ pieces
3 cans diced tomatoes (or 3-4 large tomatoes cut up)
2 Tbsp Bragg’s 24 Herbs and Spices
1 pkg nondairy mozzarella shredded cheese
1/2 cup Bragg’s Nutritional Yeast flakes
2-3 Tbsp Extra Virgin Olive Oil
Sea Salt and Ground Black pepper to taste
In large pot, cook noodles in boiling water according to pkg directions about 10 minutes until tender. Drain.
In large skillet, cook onions, eggplant, zucchini. Add in tomatoes, herbs and spices, and cover and cook until heated thoroughly. Add sea salt and ground black pepper to taste.
In large 9X13″ dish, spoon out eggplant zucchini mixture in bottom of dish. Top sauce with mozzarella cheese. Layer lasagna noodles and repeat process of sauce, cheese, noodles until sauce is gone. Top with layer of lasagna noodles and cheese and bake in 350 oven about 30 minutes.
This healthy Eggplant Zucchini Lasagna is very filling and goes well with Italian Spinach as a side. My family loved it and kept coming back for more!