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Vegetarian No Wheat Lasagna

I designed this dish when food allergies restricted me to a Vegetarian No Wheat diet - I really enjoy it and it's very simple and quick to make.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Fry onion and garlic in oil until onion is nearly transparent.
  • Add carrot and zucchini and fry for 2 minutes.
  • Add tomato pasta sauce and salt and simmer for 5 to 7 minutes.
  • Steam eggplant slices until soft.
  • Line a casserole dish with eggplant slices and top with half of the vegetable mix.
  • Layer with half of the tofu slices followed by half of the spinach and repeat with remaining vegetable mix, tofu & spinach.
  • Mix the egg whites and the Ricotta cheese well and spread over the top of the lasagna.
  • Sprinkle Parmesan cheese over the top and cook in oven, 180C degrees for approximately 40 minutes.
  • Serve hot.
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RECIPE MADE WITH LOVE BY

@kcroghan2003
Contributor
@kcroghan2003
Contributor
"I designed this dish when food allergies restricted me to a Vegetarian No Wheat diet - I really enjoy it and it's very simple and quick to make."
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  1. kcroghan2003
    I designed this dish when food allergies restricted me to a Vegetarian No Wheat diet - I really enjoy it and it's very simple and quick to make.
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