<!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}-->My diet is 100% natural. I am a vegeterian and I follow a diet which is enriched with Ayurvedic herbs and spices. My favorite recipe by far is Gluten-free Vegan Lasagna.I learned this recipe from
iahas.com
and it is very tasty.
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.
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 sauce2 T finely chopped shallots½ T crushed garlic8 to 10 big Basil leavesSalt to taste preferably Himalayan salt¼ t ajwain seeds1 T ghee2 medium-sized zucchini1 medium-sized eggplant1 cup spinach cilantro pestoFreshly ground black pepper½ cup of ricotta cheese¼ 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."
