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Eggplant and Zucchini Lasagna

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Dairy-Free Vegetable Rich Low Carb Option

⏱ 60 minutes

🍽 Serves 6

Perfect for Your Genetic Profile

This dairy-free lasagna uses roasted vegetables instead of pasta, making it suitable for those with lactose sensitivity. The roasting process reduces any bitter notes from the eggplant, making it perfect for TAS2R38 sensitive individuals.

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4-inch strips
  • 2 large zucchini, sliced lengthwise into 1/4-inch strips
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 2 cups marinara sauce (no added sugar)
  • 2 cups cashew ricotta (recipe below)
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh oregano
  • 1/4 cup nutritional yeast
  • 2 tablespoons pine nuts, toasted

For Cashew Ricotta:

  • 1 1/2 cups raw cashews, soaked for 2 hours
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast

Instructions

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Slice eggplants and zucchini lengthwise. Salt the eggplant slices and let sit for 15 minutes to draw out moisture.
  3. Meanwhile, make cashew ricotta: Drain soaked cashews and blend with water, lemon juice, garlic, salt, and nutritional yeast until smooth and creamy.
  4. Pat eggplant dry and brush both eggplant and zucchini with olive oil. Season with salt and pepper.
  5. Roast vegetables for 20-25 minutes until tender and lightly golden. Remove and let cool.
  6. Reduce oven temperature to 375°F (190°C).
  7. In a 9x13 inch baking dish, spread a thin layer of marinara sauce.
  8. Layer half the eggplant slices, half the cashew ricotta, half the remaining sauce, and half the herbs.
  9. Repeat with zucchini slices, remaining ricotta, sauce, and herbs.
  10. Top with nutritional yeast and cover with foil.
  11. Bake for 35-40 minutes. Remove foil and bake 10 more minutes until bubbly.
  12. Let rest for 10 minutes before serving. Garnish with toasted pine nuts and fresh basil.

Nutritional Benefits

  • Low Carbohydrate: Vegetable layers instead of pasta
  • Heart-Healthy Fats: Cashews provide monounsaturated fats
  • Antioxidants: Eggplant contains nasunin, a powerful antioxidant
  • Plant Protein: Cashew ricotta provides protein and creaminess
  • Dairy-Free: Perfect for lactose sensitive individuals

Genetic Profile Tips

  • TAS2R38 Sensitive: Roasting reduces bitter compounds in eggplant
  • Lactose Sensitive: Cashew ricotta provides creaminess without dairy
  • Low Carb: Great option for those avoiding high-starch foods
  • Make Ahead: Can be assembled a day ahead and baked when ready