Isn’t that how it goes? OK, I know it’s ice cream, but lasagna ranks up there for me on levels of food excitement. Shall we make yet another healthy, vegan, gluten free version (e.g. – Eggplant Roll Ups, Zucchini Lasagna, Spaghetti Squash Bake)? Yes, I think we shall.
Origins of Lasagna
Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated! Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source) But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful!
How to Make Eggplant Lasagna
This eggplant lasagna is easy to make, requiring just 10 ingredients and extremely simple methods. If you can slice an eggplant, toss lentils in a pot of marinara, and blend basil + tofu, you can master this recipe. The base is roasted eggplant “noodles,” the “cheese” is my go-to tofu ricotta (although you could substitute macadamia, almond, or cashew ricotta!), and the sauce is my favorite store-bought marinara with red lentils simmered in for extra fiber and protein (although you could also make your sauce from scratch!). Assembly is the best part! Layer sauce, noodles, cheese, sauce, noodles, cheese…..until you get to the top! Finish with sauce, noodles, sauce! Bake for 45 minutes and you’re ready to dig in. I hope you all love this recipe! It’s: HeartyHealthyCheezySaucyVegetable-packedHigh in fiber (10.8 g/serving) + protein (10.7 g/serving)& Perfect for fall This is the ideal dish to make this fall and winter when you’re craving something hearty yet healthy, or to serve to guests. No one will miss the actual noodles or cheese! This would also be an amazing dish to make on the weekend and take for lunch (or enjoy as leftovers) throughout the week. Enjoy as is, or with my favorite Garlicky Kale Salad with Crispy Chickpeas and/or Simple Pumpkin Soup. If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged @minimalistbaker on Instagram. Cheers, friends!
