As we had a very costly abalone hot pot dinner last night coz the in-house chef opened our expensive can of extra large abalone without asking my permission, I told her we’re going to have cheap vegan dinners for the next few days to counter-balance our budget 😆
So chef Sherilyn cooked a meat-free lasagna from scratch. The pasta sheets are replaced with two zucchinis (which are selling pretty cheaply at the supermarket lately). Lots of tomatoes, carrots, onions, garlic, herbs, spices and egg plants go into the sauce. This is such a flavor-intense and healthy meal~ my kind of meal 😋
Charred brinjal for the Baba ghanoush, one of the sauces (to replace cream) in the lasagana sauce.
At a glimpse when I walked into the kitchen, I thought she’d grilled a lobster😆
This is a dish that I won’t mind eating several times a week. It’s inexpensive yet bursting with deliciousness, flavors, antioxidants and nutrients. And it’s super low in carbs and calories too.
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