Friday, September 2, 2011

Bean Lasagne

Chop a medium eggplant into slices & place on the bottom of a lightly sprayed oven dish.
In a bowl, combine 1 drained tin red kidney beans, 1/2 cup tomato cooking sauce and 1 tablespoon Italian herb mix.  Mash until beans are broken down & all ingredients are well combined.
Place a layer of the bean mix on top of the eggplant. Then place strips of zucchini or chopped sweet potato or other veggies of choice. Repeats layers until dish is full. Make sure the top layer is the bean mix.
Bake in a hot oven for 30 minutes or until veggies are soft & top is lightly browned.
Perfect partners: a salad or side of wedges.

Maybe this shouldn't be called a lasagne since it has no pasta in it!
Perhaps its better names veggie & bean stack! But whatever its called, I don't mind because it is absolutely DIVINE tasting! And its gluten free for those who need it!

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