| 19 | 70 | 354 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 40 min | 6 |
| 3 cup | Tomato puree, canned |
| 1/2 cup | Cherry Tomatoes (halved, for garnish) |
| 2 tbsp | Extra virgin olive oil |
| 3 clove(s) | Garlic |
| 1 tsp | Olive Oil, Extra Virgin |
| 1 tsp | Paprika |
| 1 medium | Red onion (diced) |
| 1 cup | Wine, table, red (or white vinegar for alcohol free dish) |
| 1 tsp | Black pepper |
| 1 tsp | Sea Salt |
| 1 eggplant | Eggplant (sliced into 1 cm-thick disks, for lasagna layers) |
| 6 mushroom(s) | Cremini (Italian) mushroom (for lasagna layers) |
| 2 tbsp | Extra virgin olive oil (for lasagna layers) |
| 1/2 cup | Basil, fresh (for lasagna layers) |
| 2 cup | Baby spinach (for lasagna layers) |
| 1 parsnip(s) | Parsnip (peeled and sliced, for lasagna layers) |
| 3 medium | Zucchini (sliced vertically into thin ribbons, for lasagna layers) |
| 3 tbsp | Parmesan cheese, grated (optional, for lasagna layers) |
| 1 1/2 cup | Ricotta cheese, whole milk (optional, for lasagna layers) |
1. Heat oven to 350°F. Place a layer of parsnip slices with olive oil in a deep lasagna tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside
2. To make the sauce, heat 2 tbsp. of olive oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelized. ADDED OPTION: Add 1 lb. tofu, vegan ground "meat" or ground beef at this point. Cook until thoroughly browned & onions are mixed in.
3. Add red wine, garlic, pepper, paprika, and salt to cooking meat and fry for a further 3-4 minutes. Add tomato puree, bring to boil, and turn the heat down to simmering temperature. Cook for 10 minutes. Meanwhile, sprinkle eggplant slices with sea salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry.
4. In another frying pan, heat 2 tbsp. olive oil. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside, by this stage all our layer ingredients should be ready.
5. Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, ⅓ of tomato sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the tomato sauce pressed down evenly, baby spinach, zucchini, a drizzle of olive oil and some cracked black pepper. Make sure there is tomato sauce covering the top layer. Cook in the oven, at 350°F, for 35–40 minutes.
If using ricotta and grated Parmesan cheese (dairy or vegan), add on top of the lasagna at the 20 minutes cooking-time mark. Increase the heat to 400°F for the last 10–15 minutes.
Garnish with fresh basil and a few cherry tomatoes and serve.
| Milk Alternative | 0.3 |
| Vegetables | 5.8 |
