November 25, 2017

November 12, 2017

November 12, 2017

November 12, 2017

Please reload

Recent Posts

Lemon Cupcakes with Coconut Cream Cheese Frosting

November 12, 2017

Please reload

Featured Posts

Eggplant, Zucchini, Tomato Lasagña

November 12, 2017



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!



Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags
  • Facebook Basic Square
  • Instagram Social Icon

Read on to get the info about your recipe, project, craft or event!

©2019 Live Decent. All Rights Reserved. Philadelphia, Pa United States E: Customized by TezWorks.