When I came across the original recipe in PBS Fresh Tastes, I was immediately interested in trying this out. This brought to mind ratatouille, which is one of my favorite recipes. I like a colorful palate, and the contrast of colorful vegetables always excites me. Although this recipe is gluten free and vegan, you can easily use pasta and cheese if you so desire. You can use any mix of your favorite vegetables.
For the Tomato sauce:
4-6 ripe tomatoes
1 tbsp olive oil
1 tbsp chopped fresh basil
1/2 yellow onion chopped
2 garlic cloves chopped
2 tbsp tomato paste
salt and red pepper flakes to flavor
For the Lasagne
2 Japanese eggplants
2 Poblano peppers
1-2 red bell pepper
8-10 baby zucchini (you can also use 1-2 regular)
1/2 cup and a little more cashews
1 tbsp yeast
a pinch of nutmeg
salt and fresh ground pepper to taste
The day before you plan to make the lasagne, soak the cashews in some water and place in the refrigerator.
Pre-heat oven to 400 degrees F. Thinly slice the eggplant, zuchini, and peppers. Lightly toss in oil and fresh ground pepper. Lay out two trays and line the sliced vegetables. Roast in oven for 10-15 minutes. This gets rid of excess water in the vegetables.
Meanwhile, heat some oil in a pan on the stove. Add chopped onion and garlic and fry till translucent. Add tomatoes, tomato paste, basil, salt and red pepper flakes. Mix and let simmer for 10-15 minutes until the sauce thickens.
To make the lasagne, add half the tomato sauce to a baking pan. Lay out in layers, roasted eggplant, poblano peppers, and zucchini. Add another layer of tomato sauce and lay out more vegetables. Add a layer of white sauce. The white sauce in this recipe, is sufficient for one layer in a 9×4 baking dish. The only thing I would change if I make this again is to make more tomato sauce and to use 2 red bell peppers. I suggest using 8-10 tomatoes. Can add any left over sauce here. Pile alternately red bell peppers and zucchini on top.