INSTRUCTIONS:

1. Cook brown rice (or gluten free) lasagne pasta as instructed on package, allow lasagne to maintain full, long form.

2. Prepare eggplant and roasted vegetables:

a) Wash and slice 1 eggplant, slices should be 1/4-1/2 inch thick

b) Line a cookie sheet with tin foil, lay eggplant slices, coat each slice with salt; let sit for 20-30 minutes for salt to absorb and rid the eggplant of bitterness. *Preheat oven to BROIL at this point

c) You will notice the eggplant has begun to “sweat”; rinse quickly/lightly with cool water to remove excess salt

d) Place back on cookie sheet; brush with olive oil and sprinkle pepper  over each slice.

e) Wash and cut tomatoes and bell peppers, also place on baking sheet. Brush olive oil, sprinkle salt and pepper on the tomato halves.

f) BROIL in oven for 3-5 minutes, or until vegetable tops are golden brown

g) Use a fork to flip each eggplant piece over; brush olive oil over the other side; BROIL for 3-5 minutes on the other side. You may take out the tomatoes and bell peppers now!

3. Prepare the lasagnefilling: (preheat oven to 350 degrees F)

a) Wash and cut zucchini into bite-size pieces. Sautee with olive oil, salt, pepper, oregano and Italian seasoning. Allow to cook for 10 minutes while making the marinara!

b) Prepare Sophie’s Homemade Marinara (LOW FODMAP! ie. no garlic or onion) version 1.0:

Mix in a blender:

1.5 tbsp tomato paste

1/2-3/4 cup water

3 roasted tomatoes (already roasted in step one!)

1 tbsp white granulated sugar

4 fresh basil leaves

Sprinkle of Italian Seasoning and Oregano spices.

c) Cut roasted bell peppers and add to zucchini sautee. Let cook for 3 minutes.

d) Add 1 cup of the marinara blend to the sautee. Let cook medium-high heat for 3 minutes for all the flavors to mix. Taste test.

e) Add all marinara sauce, sautee blend (including zucchini, olive oil, bell peppers, and seasoning), and eggplant to a pot. Set on high heat and bring to a boil.

f) Turn down heat and let cook on medium while you prepare the cheese layer

4. Prepare the cheeselayer (no milk added!):

a) In a small mixing bowl, combine

1 package/6 oz. of goat cheese

1/2 cup mozzarella cheese

1 egg

b) Mix together and mash with a fork until creamy. The creamier, the better!

5. BAKE! 375 degrees F for 30-45 minutes.

a) Layer the marinara combination first in a baking dish

b) Layer with raw, washed spinach leaves

c) Layer on lasagne pasta

d) Layer all of cheese mixture

e) Repeat and top with shredded mozzarella

f) BAKE, covered with foil, at 350 degrees F for 30 minutes. Uncover and finish baking for 10 minutes until the cheese on top becomes brown!

Serve! BON APPETIT! 🙂

Cheers! Good food, good mood, good LIFE!

BONAPPETITLIFE

Contact me if you have any questions or suggestions: bonappetitlife@gmail.com