If lasagna is a dish you miss, this recipe will make that a thing of the past…

Isn’t it funny how a single dish can contain every ingredient that causes one problems?!

I used to absolutely ADORE lasagna. When I first met my husband, my mother-in-law would always make it for us when I visited at weekends. And when I was ill (used to happen a lot!) in order to make me feel better. It became my favourite comfort food for all seasons, regardless of how hot it was outside.

Yes I would be in a great deal of discomfort afterwards, but I was so used to experiencing stomach pains and bloating after meals, regardless of what I’d eaten; I used to tell myself it was worth it!

So when I finally got diagnosed as gluten-intolerant, dairy-intolerant, sensitive to red meat and the host to a very aggressive stomach-fungus from years of antibiotics and a very acidic diet…you can imagine the first dish that came to mind I was very sad to say goodbye to!!

Fortunately, there was hope. After many disastrous and disappointing attempts at making my own vegan, gluten and dairy-free lasagna (without using soy) I came across a very promising sounding recipe online, adapted and tweaked it and can now declare in 100% confidence that I no longer miss lasagna!

Not only is this recipe incredibly delicious, it is filling to the point of not leaving you sluggish and ‘carb-coma’ but instead satisfied and light! Everyone I’ve made it for (to include dinner party guests, my husband, my sister-in-law, my brother and my nephew – all of whom are regular meat-lovers) have been blown away by it. So I sincerely hope you and your families are too ☺️

Here’s what you will need for a large lasagna that will serve four:

2 large aubergines
½ cup lemon juice
½ tsp. Celtic or Himalayan sea salt
1 Tbs. Italian seasoning

Marinara Sauce:
3 large organic tomatoes and 1 handful organic cherry tomatoes
3 ½ cups sundried tomatoes
2 medium garlic cloves
¾ tsp. Celtic or Himalayan sea salt
½ cup fresh basil, chopped

White Sauce
2 cups pine nuts soaked for 4-6 hours, drained and rinsed
2 Tbs. lemon juice
2 Tbs. tamari
½ cup water
1 medium garlic clove

Parmesan Cheese:
1 cup walnuts or almonds
2 Tbs. nutritional yeast
1 tsp. Italian seasoning/oregano
½ tsp. Celtic or Himalayan sea salt

What to do:
Preheat oven to 300. Slice the aubergine very thinly with a sharp knife. Place on a baking tray and bake until soft (keep checking them!)
Meanwhile, make the Parmesan cheese first by blending all the ingredients in a food processor until they resemble a Parmesan-like consistency. Empty out of the processor and set aside.

Next make the ricotta cheese in the blender by first adding the lemon juice, water and tamari, then the garlic cloves and lastly the pine nuts. Empty out of the processor and set aside.

Create the marinara sauce in the blender by placing the tomatoes in the blender first, and blending them with the sea salt, fresh basil and garlic. Add the sundried tomatoes last.
To assemble, take a tray and start layering the strips of aubergine, alternating with the marinara sauce and the ricotta cheese. Keep going until you use up all the material.
Garnish the top of the lasagna with the parmesan cheese, and some fresh basil leaves.

That’s it! I recommend sticking it in the oven without turning it on, for at least one hour before serving – it tastes much better at room temperature rather than super cold out of the fridge.

Enjoy and please feel free to share your photos and thoughts as always ☺️