Eggplant Lasagna

This easy recipe is such a great option for any family meal!

Ingredients:

• ​2 large eggplants, cut into slices

• 1/4 cup avocado oil

• 1 batch dairy-free parmesan cheese

• 2 batches dairy-free ricotta

• 2 cups marinara sauce

• 5 cloves garlic

• 1 cup dairy-free mozzarella, shredded

• Pink himalayan sea salt and pepper to taste

Optional:

• 3 tsp Italian herbs

• 2 tsp onion powder

• 4 tsp garlic powder

Instructions:

1. Preheat ove​n to 410°F and have a 10x10 casserole dish ready.

2. Start with cutting eggplants in thin slices. Heat avocado oil in a pan, and fry the eggplants for around 5 minutes. Season with pink Himalayan sea salt and pepper, then set aside. Make sure the oil is hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil.

3. Next, mix marinara with garlic in a bowl, and season with a pinch of salt and pepper. If you use the optional garlic powder, onion powder and Italian herbs, mix them with the prepared ricotta.

4. Lastly, be ready for layering your lasagna. Start with a layer of the marinara sauce on the bottom, followed by eggplants, dairy-free ricotta, marinara and a bit of dairy-free parmesan and dairy-free mozzarella. Repeat until everything is used. The last layer should be a bit marinara and ricotta, garnish with parmesan and mozzarella.

5. Bake for around 30 minutes, until the cheese is melted and a bit golden on top. Then, let it cool down for approximately 5 to 8 minutes and serve.