- organic canned diced tomatoes
- pine nuts
- olive oil
- Slice all vegetables and mozzarella.
- Layer all in a casserole sprayed with olive oil, with in between layers of the diced tomatoes in sauce, pine nuts, salt, pepper and basil.
- Top it off with a layer of vegetarian cheese.
- Put in oven for 30 min or longer until the eggplant is soft.
When I don’t have much time but want to eat something simple and delicious, I make this lasagna.
try it yourself and enjoy!