Eggplant and Artichoke Lasagna
This recipe is gluten free, low fat and very satisfying. It is also great the next day and makes a yummy lunch.
For the filling
Juice of 1 big juicy lemon
1 fresh garlic clove
1 can of Cannelini beans
1 T of Tahini
2 green onions
1/2 t salt
1/2 t Aleppo pepper
1/4 t ground cumin
1/4 c fresh flat leaf parsley
a pinch fresh ground pepper
1/2 cup of frozen spinach, defrosted and squeezed dry
1/2 cup of artichoke hearts, rinsed and drained
Add lemon juice, garlic, beans, Tahini, green onions, pepper, cumin, parsley and ground pepper to a food processor or Vitamix and process until smooth.
Add the spinach and artichoke hearts and blend on low until mixed but still chunky.
For the Sauce
1/2 cup of sundried tomatoes, soaked in warm water for 30 minutes
1/4 of an onion
1 clove of garlic
1/2 teaspoon of dried Greek oregano
pinch of salt and pepper to taste
approximately 1/4 cup of water (more or less for desired consistency)
Add all ingredients to a blender or Vitamix and blend on high until smooth.
For the Lasagna
1 cup of mushrooms, sliced
1/4 cup of vegetable stock
1 eggplant, peeled and sliced very thin on a mandolin or with a knife (approx 1/8″ thick)
Lasagna filling (see above)
1 cup of quartered artichoke hearts, rinsed and drained
Lasagna sauce (see above)
In a skillet cook mushrooms with vegetable stock until tender, approximately 5 minutes.
Place one layer of sliced eggplant in an 8″ casserole dish being sure to overlap slices to cover the bottom of the dish.
Top lasagna layer with 1/4″ of filling. Layer artichoke hearts on top.
Add another layer of eggplant. Top eggplant with lasagna filling. Layer mushrooms on top of filling.
Add another layer of eggplant. Top eggplant layer with tomato sauce.
Bake at 375 degrees for 30 minutes. Let set for 5 minutes before cutting into 4 portions.
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