Understandably, most "traditional" lasagna is made with meat, cheese, noodles and tomato sauce. Well, to answer Grandma's question, I kept the tomato sauce. And added eggplant, zucchini, 2 kinds of mushrooms, and whole San Marzano tomatoes to boot. I served this with crusty, garlicky French bread for The Boyfriend, and he thought it was amazing. His stamp of approval means even meat-eaters will love this dish.
Meatless Cheese-less Noodle-less Lasagna
1 Jar Marinara Sauce, I used a spicy arrabiata sauce
1 Can Whole Peeled San Marzano tomatoes
2 Japanese Eggplants
2 Portobello Mushrooms
1 Pkg. White Button Mushrooms
2-3 Cloves Garlic, diced
1/3 C. Almond Meal
Preheat oven to 350 degrees. Slice eggplants and zucchinis lengthwise into 1/8" strips, resembling lasagna noodles. Slice mushrooms and crush San Marzano tomatoes with your hands.
Spray glass baking dish with cooking spray. Add enough tomato sauce to cover the bottom of the dish. Place layer of eggplant "noodles" as the first layer. Sprinkle eggplant with sea salt and pepper.
Add a layer of zucchini "noodles". Sprinkle with sea salt and pepper.
Mushrooms...(Portobello Mushrooms not pictured.)
Top with tomatoes, tomato sauce, and garlic. And repeat the layers until your veggies are gone. It's okay if you only have one layer of zucchini and mushrooms, but make sure you have at least two layers of eggplant, as this will be the top layer.
Top the last eggplant layer with remaining tomato sauce and 1/3 C. of Almond Meal, and drizzle with Olive Oil.
Bake at 350 degrees for 1 hour. Allow to rest for 15 minutes out of the oven before slicing.
Serve with bread, if desired. Enjoy!