But this is "no noodle lasagna". I have been wanting to do this for a while and I finally put it all together last night.
The man said "Wow. It tastes like lasagna."
Fresh outta the oven!
Side view. Just look at those layers!
An action shot. Look out with that knife, there, Cutty McBladeson!
This beautiful vegan dish was made from super thin sliced eggplant strips and not so super thin sliced zucchini strips in place of the noodles.
I layered the eggplant and zucchini with sunflower/sesame seed cheese, marinara, chopped walnuts, some fresh tomato slices, green onion cut in strips and sprinkled a little salt and black pepper between each layer. Next time, more tomato layers. More fresh sliced tomato layers = More fresh tomato flavor.
I put foil on the top of the pan and put it in the oven at 170F for about 4 hours or more. I don't remember.
When the guys got home I jacked up the oven to 400F for another hour with the top off. After an hour I noticed it was
And it worked.
It actually worked.