Prep Time: 35 minutes
Cook Time: 70 minutes
Yield: 12 servings
1 whole cauliflower, trimmed and sliced through the diameter in thin slices
1 whole eggplant, trimmed and sliced lengthwise in thin slices
3 medium zucchini, trimmed and sliced lengthwise in thin slices
6 large, good quality, high flavor tomatoes-fresh- sliced into thick slices
1 large purple onion, sliced and separated into rings
6 Portobello mushrooms, brushed clean and stems removed
3 cups sauce
1 1/2 cups (360 mL low-fat) mozzarella, shredded, divided (Use more cheese)
Pinch sea salt to taste
Freshly ground black pepper
1. Preheat oven to 350 F.
2. Prepare a lasagna dish by coating lightly with olive oil..
3. Arrange cauliflower on the bottom of lasagna dish. Arrange eggplant on top of cauliflower and mushrooms on top of this. Distribute half of the onion rings on top of the mushrooms and then tomato slices. Pour 1 1/2 cups of sauce on top. Add some salt and pepper periodically over entire pan. Sprinkle cheese over this layer.
4. Repeat layering process ending with a layer of cheese and then the sauce.
5. Bake in preheated oven for 60 minutes or until hot and bubbly.
6. Turn oven to broil setting, sprinkle rest of cheese over top and leave pan in oven for 10 more minutes.
7. Let sit for 10-15 minutes.
*May need slightly longer to cook.
Nutritional value for 1/12 of Lasagna: 130 Calories, 25 Calories from Fat, 9g Protein, 21g Carbs, 2g Total Fat, 1.5g Saturated Fat, 0g Trans Fat, 6.5g Fiber, 126mg Sodium, 0mg Cholesterol, 11g Sugar
*From Tosca Reno's Eat Clean Cookbook
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