In honor of meatless Monday and before the Christmas and New Years binge, I made my favorite meatless dish, veggie lasagna. It also happens to be gluten free because I use quinoa instead of noodles. Between Thanksgiving and New Years, I love indulging because it’s the only time of the year you can. There is a balance though because come January 1st, I never want to be overwhelmed because I hate dieting. I balance out the splurges with meals like this. I also love making this veggie lasagna because it makes great leftovers. Why wait till 2014 to eat more veggies?
For the tomato sauce
- Muir Glen organic crushed tomatoes with basil (28 ounces)
- 2 garlic cloves, diced
- 1 sprig of basil
- Extra virgin olive oil
For the lasagna
- 1 large eggplant
- 3 – 4 small portobello mushroom caps
- 1 zucchini, diced
- 1 cup of cooked quinoa
- 1 1/2 cups shredded mozzarella
- 1 cup of grated parmesan
- Tomato sauce
- Preheat the oven to 400 degrees. To make the tomato sauce, heat the olive oil and garlic together. Make sure that you don’t burn the garlic or else it will get bitter. Pour the crushed tomatoes into the pot and simmer for 15 – 20 minutes. Season with salt and pepper. Remove from the heat and add the basil.
- Cut the eggplant lengthwise then in half. Season with olive oil, salt and pepper and bake for 20 minutes on a cookie sheet.
- In the meantime, cook the quinoa according to the directions. Sauté the mushrooms and zucchini together in olive oil. Season with salt and pepper.
- When everything is done, it’s time to assemble the lasagna!
- Drizzle a little bit of the tomato sauce on the bottom of the baking dish. Place the roasted eggplant on top of the tomato sauce. This is the first layer!
- Up next is the mushroom/zucchini mix, quinoa, both cheeses, tomato sauce, eggplant and repeat. Bake the lasagna for 15 minutes and then broil for 5 – 10 or until the top gets golden brown. Serve immediately.