There’s all different ways to make Lasagna or a fish in parchment paper. Here’s a recipe and an idea for Salmon En Papillote, taught in Cooking Class 1. We are all trying to loose weight so the Zucchini and Eggplant will replace lasagna noodles, cut long and thin. For the Eggplant I stripe it, taking off half the skin.
So that’s what you are learning today in Cooking Class 2.
Gluten Free Noodle Free Vegetable Lasagna
Ingredients
3 medium zucchini, ends removed, sliced lengthwise
1 large portabella mushroom, sliced into strips
1 large eggplant, ends removed, sliced lengthwise
2 cups (8 beefy Tomatoes) crushed (that actually whipped in the Vitamin), adding a Mira Poix on top (caramelized onions, celery and carrots and diced red peppers), as the sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Italian seasoning
1 (16-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry (I use fresh spinach)
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1 cup ground beef crumbled
1 tablespoon Nutritional Yeast sprinkled on top before serving
Directions
Preheat oven to 425 degrees F.
Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. If you prefer less fat, simply steam them in broth. Set aside.
In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced eggplant and zucchini with other veggies over the tomatoes. Spread sauce over the veggies. Do another layer of eggplant. Top evenly with spinach and basil, then meat crumbles and sauce.
Bake in the oven until lasagna is hot, about 30 minutes. Top with Nutritional Yeast.
If you look at the last blog you will see instructions for Salmon En Papillote. We did the same dish, but this time topped it with Toasted Pine Nuts, Fresh Thyme, Squash, Sweet Potatoes and Caramelized Onions.
Healthy Happy Eating,
