This Vata-proof vegetarian lasagna is a low-carb, high-protein meal designed to nourish and balance Vata dosha. Using zucchini and eggplant as the layers instead of pasta, this lasagna is packed with protein from lentils, spinach, and ricotta.

Preparation Time:

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Ingredients (for 2 servings):

• 1 large zucchini (thinly sliced lengthwise)
• 1 large eggplant (thinly sliced lengthwise)
• 1 cup cooked lentils (for protein)
• 1 cup spinach (fresh or frozen, wilted)
• 1/2 cup ricotta cheese (or paneer for Ayurvedic balance)
• 1/4 cup feta cheese (for extra flavor)
• 1 tablespoon ghee
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 1 teaspoon cumin powder (warming and aids digestion)
• 1 teaspoon turmeric powder (anti-inflammatory)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt to taste
• 1 cup tomato sauce (preferably homemade or low-sugar)
• 1/4 cup grated Parmesan cheese (for topping)

Instructions:

1. Prepare the zucchini and eggplant:
   Slice the zucchini and eggplant lengthwise into thin strips. Lightly brush them with ghee, then roast or grill the slices for 5-7 minutes per side until soft and slightly golden.
2. Cook the lentil filling:
   In a pan, heat 1 tablespoon of ghee over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3 minutes. Add the cumin, turmeric, and black pepper, and cook for another 30 seconds. Stir in the cooked lentils, and season with salt and oregano. Set aside.
3. Prepare the spinach ricotta mixture:
   In a bowl, mix the wilted spinach with ricotta and feta cheese. Season with a pinch of salt and black pepper.
4. Assemble the lasagna:
   Preheat the oven to 180°C (350°F). In a small baking dish, start by spreading a thin layer of tomato sauce on the bottom. Layer the roasted zucchini and eggplant slices, followed by the lentil mixture, spinach ricotta mix, and another layer of tomato sauce. Repeat until you’ve used up all the ingredients, finishing with a layer of zucchini and eggplant on top.
5. Top with Parmesan:
   Sprinkle the grated Parmesan cheese over the top layer. Bake in the oven for 25-30 minutes until bubbly and golden on top.
6. Serve:
   Let the lasagna cool slightly before slicing and serving. Garnish with fresh herbs if desired.

Ayurvedic Sidenotes:

This Vata-Balancing Vegetarian Lasagna is perfect for grounding and nourishing Vata dosha. The lentils, ghee, and ricotta provide essential protein and healthy fats, while zucchini and eggplant are light yet satisfying. Cumin and turmeric aid digestion and balance Vata energy, and the dish’s warm and moist qualities are ideal for calming Vata during cooler seasons.

• Vata: Pacifying
• Pitta: Neutral
• Kapha: Slightly Aggravating (due to cheese and ghee)

Nutritional Value (per serving):

• Protein: ~22-24 grams per serving

This Vata-Balancing Low-Carb Vegetarian Lasagna is a comforting, high-protein meal that offers a healthy twist on the classic lasagna while being gentle and grounding for Vata dosha.