Vegetarian Lasagna
Fresh eggplant, tomato and basil sauce, creamy buffalo mozzarella, gluten free lasagna noodles, and a creamy cheese sauce all baked together to create a decadent lasagna.
Ingredients
- 2 cups fresh tomato sauce you can use store bought or make your own. Recipe link is located at the top of the page
- 2 cups bechamel sauce store bought will work
- 1 cup basil leaves
- 1 ball buffalo mozzarella- sliced
- 1 1/2 cups shredded mozzarella
- 1/2 cup parmesan cheese
- 1 eggplant- sliced and cut in half
- 1 tbsp salt
- avocado oil spray
Instructions
- Pre heat oven to 400 degrees
- Place sliced eggplant on a cookie sheet and sprinkle with salt. Let the eggplant sit for 30 minutes to remove the moisture.
- Spray the inside of a medium sized baking dish with avocado spray. Ladle 1/2 cup of the tomato sauce onto the bottom of the dish. Layer with lasagna noodles. You can break them in half to help them fit into the dish evenly.
- Next, add a layer of eggplant followed by buffalo mozzarella, basil leaves and white sauce. Add another layer of tomato sauce and repeat the process from the beginning until you are a 1/4 from the top. Make sure you end your last layer with lasagna noodles. Sprinkle with shredded mozzarella cheese and parmesan cheese.
- Place in the middle of the oven for 40 minutes. If you notice the cheese becomes too brown, spray a piece of foil with avocado spray and cover the dish. Note: the avocado spray will prevent the foil from sticking to the cheese.
- When lasagna is done cooking, let it cool for 10 minutes before serving.
- Enjoy!