My dad is really struggling with transitioning his diet from meat and potatoes to a low-fat, low-carb, low sugar, plant-based cuisine. So, I've had to adapt recipes I've seen across the web and in Dean Ornish's "Reversing Heart Disease" book in order to make him feel satisfied with what's being served. Last night, I was able to get him to ask for seconds with this zucchini eggplant lasagna. Feel free to adapt to what's appropriate for your diet. But the core part of the recipe is really the layering of the eggplant, mushroom, and zucchini slices with your homemade heirloom tomato marinara. Sprinkle in the herbs, garlic, and Daiya cheese as is aligned with your meal plan.
4 large yellow or orange heirloom tomatoes
4 zucchini sliced lengthwise
1 small eggplant sliced in thin rounds
2 Portobello mushrooms sliced
3 tablespoons oregano
3 tablespoons basil
2 cups water
1/4 cup white wine or Tito's vodka if allowed on your diet.
Sprinkle salt sparingly
Sprinkle pepper sparingly
1 tablespoon parmesian
1 tablespoon hemp seed
Add fresh chopped garlic to taste
1/2 cup Daiya Mozzrella Cheese if allowed on your diet.
Heirloom Tomato Marinara
Sautee tomatoes in 2 cups water on low to medium heat
Add Oregano, basil, salt, pepper, chopped garlic (I do without garlic for my mom who is allergic to garlic).
Add a splash of Tito's vodka or white wine if appropriate for your diet, but not necessary.
Sautee until tomatoes are soft enough to blend
Blend sauce in food processor or blender until preferred consistency.
Spread a little across bottom of cooking pan that has 1 second or less spritz of avocado oil cooking spray
Layer veggies and sauce and sprinkles of Daiya Mozzarella Cheese until gone
Make sure you leave enough Daiya Cheese for the top and then sprinkle light parmesian and hemp seeds for a little crisp on top.
Conventional Bake on 400 for 35-40 minutes
After - Broil for 2 minutes if you like a little crisp on the top