Luscious Alkaline Lasagna Video
1 1/2 pounds eggplant (about 1 large or 2 small eggplants), sliced lengthwise into 1/4-inch strips
1 pound zucchini or yellow squash (about 4 zucchini), sliced lengthwise into 1/4-inch strips
Black Salt, if available, and black pepper
2 packages of Smokey Chia Cheese, available at your local health food store
3 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 tablespoon fresh oregano (or 2 teaspoons dried oregano)
2 1/2 cups marinara sauce, homemade or store-bought
12 to 15 torn basil leaves (optional)L
Preheat your oven to 400° F. Arrange the eggplant slices on a baking sheet and sprinkle them with coarse salt. Allow them to sit for 20 to 30 minutes. Pat the eggplant slices dry to remove any moisture that has collected. Arrange the zucchini slices on another baking sheet. Brush all of the vegetables with olive oil and sprinkle them with salt and pepper. Roast for 25 minutes, or until the vegetables are tender and just browning. Remove them from the oven and reduce oven heat to 350° F.
While the vegetables are roasting, add 2 cloves of minced garlic, 2 tablesspoons of chopped fresh basil and 1 tablespoon of chopped fresh oregano and a squeeze of lemon juice to the smokey chia cheese and then mix.
Lightly oil a 9- by 13-inch baking dish. Spread 1/2 cup marinara sauce over the bottom of the dish. Arrange a layer of zucchini slices over the sauce, and top them with a layer of chia cheese. Top the chia cheese with a layer of roasted eggplant Repeat the layers in order. Put a layer of chia cheese on top.
Bake the lasagna for 40 minutes in a 350 degree oven, or until everything is bubbling gently. Allow the lasagna to rest for 10 to 15 minutes. Arrange the basil leaves, if you like, over the top of the lasagna. Cut and serve.
Luscious Alkaline Lasagna Dinner Party Video