Eggplant, Zucchini, Tomato Lasagña

This dish is both savory and filling. A Simply scrumptious combination of veggies and herbs.


1 large eggplant peeled and sliced

2 zucchini sliced

3 tomatoes sliced

Vegan cheese sauce (see recipe 3 and prepare using double the ingredients omitting sundried tomatoes)

1/4 cup chopped onions

3 cloves minced garlic

1.5ts. blend of oregano, thyme, basil, sage & parsley


1. Preheat oven to 375º.

2. Sautee onions in sunflower oil then prepare vegan cheese sauce with onions and herbs.

3. Spread a bit of sauce in baking dish, then layer eggplant, zucchini and tomatoes and spread a bit of sauce between each layer of 3 until finished, then top with remaining sauce and sprinkle some herbs.

4. Bake at 375º for 15 min covered.

5. Remove covering and continue baking for 15 minutes or until hot and bubbly all the way through.

6. Serve Hot!

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