I absolutely love a good lasagne, and I have to say that this one has become my favorite. Fresh, clean and light without the dairy and gluten in traditional lasagne’s this dish is always a winner! When we have guests around we sometimes serve this as a main with a delicious side salad, or this is fantastic even as a side dish. I love that it is 100% plant-based, which adds to its vibrancy.
As a time saver, sometimes I like to bake the eggplant sheets ahead of time and leave them in the fridge in an airtight sealed container (max up to 3 days) until I am ready to make the lasagne, so easy and quick! Instead of using dairy ricotta cheese I use my fermented Ricotta Nut Cheese, which not only lends itself to the ricotta mouthfeel and fresh flavor, it also helps to get our good gut buddies in our microbiota proliferating. If you do well with dairy and prefer to use regular ricotta, by all means, go for it. Please note that nut cheeses do not melt like dairy cheeses, however in this dish due to the layering, when you slice into your lasagne it will be perfect.
I also use my no-cook Marinara Sauce, which is super easy to make and bursting with flavor. All of these delicious from scratch simple layers make this lasagne an absolutely delightful dish.
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.