This recipe takes a vegan twist on lasagna where zucchini and eggplant ribbons replace pasta, lentils and tomatoes replace ground meat, and a nutty pesto makes it golden and rich. The hearty spices give this dish an earthiness and warmth that makes for a comforting meal.
Dosha All.
Prep Time: 20 Minutes, plus overnight to soak
Total Time: 40 Minutes
Serves: 4 Persons
Ingredients
½ cup lentils (soaked overnight)
1 can of tomato sauce
2 T finely chopped shallots
½ T crushed garlic
8 to 10 big Basil leaves
Salt to taste preferably Himalayan salt
¼ t ajwain seeds
1 T ghee
2 medium-sized zucchini
1 medium-sized eggplant
1 cup spinach cilantro pesto
Freshly ground black pepper
½ cup of ricotta cheese
¼ cup of crumbled fresh paneer
Method
Heat ghee in a pan and add ajwain seeds and shallots. Shallow fry till golden brownAdd garlic, tomato sauce and lentils and let it cook till the lentils turn mushy.Add roughly chopped basil leaves, salt, and pepper. Mix and set asideWash zucchini and eggplant and cut into long elongated ribbons. Set asideIn a baking dish, spread a small amount of tomato sauce evenly. Place the eggplant ribbons longitudinally.Spread a thin layer of pesto, followed by random small dollops of ricotta.Add a layer of zucchini ribbons and spread generous amounts of tomato sauce followed by eggplant ribbons and repeat the layering.After the final layer of zucchini, top it off with crumbled paneer and freshly chopped basil leaves.Bake at 350 F for 12 to 15 minutes, till the top layer of paneer, turns golden brown.
Notes This recipe is a good healthy meal if you want to follow a plant-based diet or ketogenic diet.
Source: iahas.com
