Pastaless Lasagna

This recipe was invented as most do, by accident some time last year. I wanted lasagna and didn't have any pasta. So I decided to go about it, replacing the layers with layers of grilled veggies and loved it perhaps even more than the real stuff! This is just one of my many variations of Pastaless Lasagna.

First, slice the zucchini and eggplant. Soak the eggplant in water and salt and allow to soak for at least 20 minutes and up to several hours. This gets the bitterness out of the eggplant. Next, pour some olive oil in the pan and sprinkle with coarse salt and grill the zucchini and eggplant.

If you have some leftover tomato sauce, as I did, then put a layer of it on the bottom. If you don't then just use some fresh slices of tomato. After the tomato sauce, put a layer of the grilled zucchini.


After the layer to tomato sauce and zucchini, add a layer of grilled eggplant.

And then a layer of fresh sliced tomato with fresh or if you don't have fresh dried herbs on top. I sprinkled basil, oregano, parsley and salt.
Continue these layers until you can't fit anymore or have run out of ingredients. Top the lasagna with one last layer of tomato or tomato sauce and then grated cheese.
Stick it in the oven at 200 C for about 40 minutes.
Enjoy!

*Note, this would be very good adding ricotta cheese (or ground meat) into the layers...if you do this it's best to mix an egg with the ricotta cheese!*