Portobello Eggplant Lasagna
Wonderful veggie lasagna. I was going through my mother-in-law’s cookbooks and saw this recipe for Portobellow Lasagna and I thought “i can do that raw!”... here is my attempt. It was my first time ever using raw eggplant, so if you don’t like it or can’t get it soft enough, just use zucchini instead!
1 Small Eggplant, Thinly Sliced on mandoline
2 Portobello Mushrooms, Thinly sliced with knife
1 Small Broccoli Crown (about one cup), Washed and chopped slightly
1 cup favorite Marinara Sauce
½ cup Pine Nuts or other nut preference
1 dash salt
1 dash black pepper
1 clove garlic
½ cup olive oil
Thinly slice the eggplant (i peeled mine first) on a mandoline – or if your really good, do it by hand! Then, slice the portobellow. Lay the slices on a plate and drizzle with Olive Oil and sprinkle with Sea Salt. Put in dehydrator on 105 for about 4 hours. I guess you don’t need to do this part, but i wanted mine really soft like noodles. When done dehydrating, take out and let sit while preparing the rest.
Put Broccoli, Garlic, pinch of sea salt, pinch of black pepper and the pine nuts in a food processor. Process until smooth and creamy. I used just the florets, but i’m sure you could use the rest. You could substitute spinach nicely here too. This makes a Broccoli Cheese filling….
Prepare your favorite Marinara sauce. I did mine by using 2 tomatoes, 1 clove garlic, 1/2 cup soaked sun dried tomatoes, 3 dates, salt, pepper and dried oregano flakes. If i had some fresh basil, i would’ve added that too!
I made mine individual, so that’s how i’ll tell you how to assemble… i’m sure you could do this in a square dish too. Take 2 slices of eggplant and lie side by side. Top with some broccoli mix and spread it around. Pour a little marinara over that. Then, top with a layer of the portobello’s. Repeat until you have your desired height. I think i did 3 layers.
Put back in dehydrator for an hour or so.
NOTE: This sounds like a lot of work, but it’s not. It’s quick and easy, you just have to remember to cut your veggie’s up before lunch and then assemble everything before dinner. The additional dehydration is not necessary, but i wanted to get everything nice and soft. I also threw some nuts in a blender with a little water and some salt and made a cheeze drizzle.
The Lasagna looks nice, but is messy/hard to eat because the eggplant did not get soft enough for me. If your an eggplant pro, then you know how to get yours softer. I’m sure you could also chop up the eggplant into smaller thinner pieces and layering like this. I’ve heard that just leaving the eggplant in Olive Oil and salt will soften it, but i dehydrated it anyway.