A low-carb, vegan take on lasagna, packed with vegetables and tomatoes. A cheat’s version with no need to make sauces.
One dish required.
Preheat the oven to 420 degrees Fahrenheit and have a lasagna dish standing by
Lay the sliced eggplant into the lasagna dish and rub the slices with olive oil, salt and pepper
Bake the eggplant in the preheated oven for about 20 minutes or until soft
Lay the zucchini slices on top of the eggplant, and then the tomatoes, basil, and then the sweet potatoes. Drizzle the second batch of olive oil over the dish
Place the dish back into the oven to bake for a further 30 minutes or until the sweet potatoes are entirely soft and tender
Use a fork to gently press and mash the sweet potatoes to create a soft topping
Sprinkle the vegan parmesan, salt and pepper over the lasagna before serving
6 servings
- Amount per serving
- Calories208
- % Daily Value *
- Total Fat 14.8g19%
- Total Carbohydrate 17.3g7%
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.