Gluten free eggplant lasagna
13 09 09 Eggplant Stack gluten free dairy
As you know I've been on a "clean eating" regime (or at least as clean as I could muster!). Of course I decide on just Day 2 of this, that surely now would be the *best* time to tackle this rather good looking but rather involved gluten free eggplant lasagna recipe.
This recipe called for a vegan, dairy free, gluten free and corn free tomato sauce, "bechamel" sauce, "lasagna" layers and cheesey sauce (I caved and chucked real cheese on the top in the end).
So perhaps on reflection starting with a less ambitious dish with fewer elements may have been the way to go... but ambitious me decided to give it a crack anyway...
This is actually a recipe from The Vedge, a great blog by the lovely Shae, who is vegan. Shae calls this a lasagne and it really is worthy of that. But I find with my husband, it's best not to set expectations of a typical meat lasagne and just come clean with what it is - a beautiful, yummy veggie stack. (And he was totally cool with that). As I said, I caved in the end and used real cheese (sorry Shae!) on the top, but everything else was true to Shae's recipe (with the exception of store bought almond milk - I didn't make my own). It took me the best part of the day and I was exhausted - but it was really worth it.
The "bechamel" tasted a bit bold on its own, but once baked in the rest of the dish it was excellent!! I also had enough from Shae's recipe to feed 4 adults (happily) AND I had leftover tomato and bechamel sauce to make another meal with (I threw it in with some pasta and leftover eggplant).
But did I feel good about myself for doing something meat free and almost everything else free (but yet SO delicious)? You betcha.