How to Make Zucchini and Eggplant Lasagna

Low carb and delicious!

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How to Make Zucchini and Eggplant Lasagna Recipe
10 Steps
Ingredients
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1

Preheat your oven to 350°F. Then take out all ingredients, cutting board, kitchen utensils and an 8 x 8 glass baking dish. Before starting place your zucchini spears in a bowl, sprinkle salt to drain.

2
8 x 8 glass baking dish

8 x 8 glass baking dish

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3
Set out all your ingredients and layer the bottom of the dish with some pasta sauce.

Set out all your ingredients and layer the bottom of the dish with some pasta sauce.

4
On top of the pasta sauce add your zucchini spears then layer on top of them vegan ricotta. Sprinkle onion garlic lack pepper powder mix.

On top of the pasta sauce add your zucchini spears then layer on top of them vegan ricotta. Sprinkle onion garlic lack pepper powder mix.

5
Then add your eggplant slices. Sprinkle vegan mozzarella on top of the eggplant.

Then add your eggplant slices. Sprinkle vegan mozzarella on top of the eggplant.

6
Then add zucchini spears and pasta sauce

Then add zucchini spears and pasta sauce

7
Then add eggplant layer, nutritional yeast, pasta sauce, vegan mozzarella cheese and onion garlic black pepper mix.

Then add eggplant layer, nutritional yeast, pasta sauce, vegan mozzarella cheese and onion garlic black pepper mix.

8
Then sprinkle parsley

Then sprinkle parsley

9
Put in the oven for 35 minutes

Put in the oven for 35 minutes

10
Enjoy!

Enjoy!

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