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.
Guess what I have in front of me... Yes, it's a big 'ol SALAD for lunch. An' then I'ma have a BANANNA before I go jog this afternoon. I also have apples and pbutter for a snack. I'm going to try to eat these things more often. I want my scale to look like yours...teehee!
ReplyDeleteoh yum, looks amazing!
ReplyDeletehave a fantastic day
You ROCK.
ReplyDeleteSC! That is great news! You eat more plants and your scale certainly will. Now you need to make me run! But not in this cold weather. I will run in spring. Between the drops.
ReplyDeleteAmira, thank you very much! It tasted even better the second day.
ID: no, YOU rock! Well, at least you are on a rock. I had a rock in my shoe this morning. Cheers!