Google+ Rawfully Tempting™: Eggplant Lasagna Medley

Best of Raw


Best Raw Vegan Gourmet Chef (0-5 yrs) + Best Raw Vegan Blog. Thank you for your votes!!!

6th Annual Best of Raw Award

6th Annual Best of Raw Award
2014 -Voted Best Raw Gourmet Chef & Blog. Your Votes Made the Difference. Thank You!!!

January 30, 2011

Eggplant Lasagna Medley

A scrumptious medley using two variations of tender baby eggplant and three delicious types of mushrooms makes this dish quick and easy to prepare. It's very reminiscent of cooked food, and nice to gently warm on a cold winter day.

Eggplant Lasagna Medley
1 baby white eggplant
1 baby graffiti eggplant
2 cups mushroom mix (I used baby bella, shiitake, oyster)

1/2 red bell pepper
2 tomatoes
1/2  cup sun dried tomatoes (soaked and chopped)
1/2 zucchini
2 Tbsp olive oil
1/2  tsp sea salt
1 clove garlic, crushed
pinch cayenne
1 tsp oregano, dried
salt and pepper to taste
basil, fresh
parsley, fresh
black olives, sun dried (opt)
1/2 avocado

1 cups cashews 
2 Tbsp pine nuts
1 cup macadamia nuts (or your own variation)
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp Italian herbs
1 clove garlic, crushed
1/4  cup water (as needed)
sea salt

Mushrooms- marinate in olive oil and nama shoyu

Eggplant - Peel and then slice thin lengthwise by hand with peeler or use mandolin. Soak in warm salt water for 2 hours - Rinse and drain

In food processor blend all ingredients until creamy

In food processor, mix all ingredients until creamy. Use as little water
as possible to mix.

In a glass baking dish spread a layer of marinara sauce.
Layer eggplant, be sure to overlap
Spread a layer of cheese.
Layer 1/2 mushroom mix over cheese
Layer eggplant over mushrooms (overlap slices - if there is extra, add a few slices across middle and around edges, going in opposite direction)
Add another layer of cheese.
Add a layer of marinara.
Chop remaining mushrooms into smaller pieces and garnish dish. Add chopped parsley and/or basil.
Salt and pepper to taste
Dehydrate at 110 degrees for 1-2 hours.

Serves 4

Serve with spiralized zucchini and marinara sauce. (You can purchase a Spiralizer for this, or hand cut zucchini noodles).


Hannah @ A Foodly Affair said...

Barbara, this lasagna looks delicious! I am inspired to make it next weekend - when I have the chance to get my hands on some organic baby eggplant.

H :)

Rawfully Tempting (Barbara) said...

Thank you Hannah. If you make it,let us know how it comes out. Enjoy!

indravenidotk said...

this recipe was absolutely delicious and sooo easy!

i loved it! and can't wait to make it again for my book club next week!


Rawfully Tempting (Barbara) said...

indravenidotk - I'm so glad you enjoyed the recipe! Let us know how your book club likes it...xoxox

Ela said...

That sounds so wonderful! Comforting and hearty but not overly heavy.

I'm due an eggplant in my CSA box this week, but we'll see if it's a big one--if so, I might wait to lay hands on something more tender...

Rawfully Tempting - Barbara said...

Thanks Ela...yes..,i liked using the different varieties of eggplant in this recipe that are lighter and more tender....let me know if you get to try it...xoxo

Russell James - Weekday RAW Mini Course



SPECIAL BONUS : Mention Rawfully Tempting™ in shipping comments, and receive a FREE PRODUCT SAMPLE with your order!

Google+ Followers

Web Analytics