Did you miss me? I've been gone for awhile. I started homeschooling my son with autism and liked it so much I started homeschooling both of my kids. Needless to say, I've been a little busy. I haven't stopped cooking! Just haven't been able to blog. I have a few recipes up my sleeves, so stay tuned. One of my biggest issues right now is arsenic in rice. I'm still using rice products but not daily and I am following safety guidelines.
Gluten-free Vegan Cupcake Lasagna
1 cupcake pan
12 cupcake holder
1 eggplant sliced into 12 round pieces about 1/4 inch thick and grilled or baked until tender
12 TBS of pesto
1 jar or cup of homemade tomato sauce of choice
1 or 2 bags of Daiya or your choice of vegan cheese
Preheat the oven to 425. Line the muffin pan with cupcake holders. Take half of a noodle and press it into the pan with the edges sticking out of the sides. Lay one cooked eggplant round in each holder. Add 1 TBS of pesto in each cup. Follow with 1 cooked zucchini in each cup. Top with sauce then cheese. I put a liberal amount of sauce on but not so much it will cook over or make the cupcake soggy and too messy for my kids to eat with their hands. of course use as much cheese as you like! Bake for 30 minutes and let cool for 15 minutes and they are ready to eat.
I use a cast iron grill pan preheated in my oven to cook the eggplant and zucchini lightly coated in olive oil in the oven on 450 for 20 minutes. You can also lay them out on a cookie sheet with parchment and cook them at the same temperature and time. I also use this pesto recipe: http://www.noglutenvegan.blogspot.com/2010/12/spicy-vegan-pesto.html
I make the pesto ahead of time and freeze them in a silicone ice cube tray so they are ready to use. You can see the frozen pesto in the middle picture. It melts fast at room temperature so you can smooth it out.
Perfect for lunch!