Layered Mediterranean Eggplant Zucchini Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle

The Vegan Layered Mediterranean Eggplant Zucchini Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle contains 360 calories per serving. You need one hour and 15 minutes to make it. This is easy to make, as the steps are basic. You need eggplant, zucchinis, bell peppers, tomato sauce, olive oil, garlic, oregano, basil, salt, black pepper, nutritional yeast, vegan mozzarella cheese, and cream cheese. This Vegan Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle is a healthy meal. Pair it with lemon quinoa salad, roasted potatoes, grilled vegetables, garlic bread, mint lemonade, iced herbal tea, or whole wheat bread.

STATS:

• Servings: 6
• Cooking time: 45 minutes
• Diet: Vegan
• Calories: 360 kcal
• Cuisine: Mediterranean
• Course: Main
• Serving size: 1 slice
• Total time: 1 hour & 15 minutes
• Preparation time: 30 minutes

EQUIPMENT:

• Large baking dish
• Foil
• Oven
• Mixing bowls
• Knife
• Cutting board
• Frying pan
• Blender

INGREDIENTS:

LASAGNA:

• One large, thinly sliced eggplant
• 2 medium thinly sliced zucchinis
• 1 yellow sliced bell pepper
• One red sliced bell pepper
• Two cups of tomato sauce
• One tablespoon of olive oil
• 3 minced garlic cloves
• One tsp basil
• Salt
• 1 tsp oregano
• Black pepper

DRIZZLE:

• One cup of soaked cashews (for 2 hours)
• 1/4 cup vegan mozzarella
• Half cup unsweetened vegan milk
• Two tbsp nutritional yeast
• 1/4 cup vegan cream cheese
• One tbsp lemon juice
• 3 garlic cloves
• One tsp oregano
• 1 tsp parsley
• Salt

INGREDIENT NOTES:

EGGPLANT:

• We use eggplant to add soft, meaty texture, and it also absorbs flavors nicely. We may use sweet potato slices or zucchini instead.

ZUCCHINI:

• It maintains your recipe and makes it light. You may replace it with a thin cucumber without seeds.

BELL PEPPERS:

• It gives color to your meal and adds a little sweet taste. Also, we may utilize green peppers as another option.

TOMATO SAUCE:

• Tomato sauce adds tanginess to your meal and makes it moist. Mix herbs with crushed tomatoes and use as an alternative.

CASHEWS:

• The soaked cashews give you creamy texture after blending. Also, it blends very smoothly and adds richness to your meal. You may use sunflower seeds or silken tofu instead.

NUTRITIONAL YEAST:

• We add this ingredient for a strong cheese and nut taste. You may skip it or include a small amount of miso for deep flavor.

VEGAN CREAM CHEESE:

• It gives tanginess to your meal and makes your sauce thick. You may include coconut cream or blended tofu as an alternative.

VEGAN MOZZARELLA:

• Adding vegan mozzarella will include a little bit of stretch in your dish. Also, you may eliminate it with vegan cheddar cheese.

UNSWEETENED VEGAN MILK:

• Vegan milk makes your dish texture smooth and helps in blending. We may also use any other unsweetened dairy-free milk.

HERBS & GARLIC:

• It adds Mediterranean taste and provides your recipe with a good aroma. You can also use fresh herbs in your recipe.

INSTRUCTIONS:

PREPARE THE VEGETABLES:

1. Heat your oven to 180°C and then thinly slice eggplant and zucchini.
2. Then warm the olive oil in a pan & cook the garlic and bell peppers for four minutes.

PREPARE THREE-CHEESE SAUCE:

1. Take a blender and include cashews, vegan milk, nutritional yeast, vegan cream cheese, vegan mozzarella, garlic, lemon juice, herbs, and salt, and blend so it gets a smooth texture.

ARRANGE:

1. Take a baking tray and add tomato sauce in it.
2. Now add a layer of cooked eggplant, zucchini, and then peppers.
3. On top of that, add tomato sauce & spread the three-cheese sauce.
4. You will repeat layers till you use all the ingredients.
5. Lastly, put extra cheese sauce on the top.

BAKE:

1. We will cover the baking dish with a foil and will bake for half an hour.
2. Then remove the foil and again bake for 15 minutes.
3. Place it aside to cool for 10 minutes before you slice it.

SERVING SUGGESTIONS:

SALADS:

• Mediterranean cucumber salad
• Lemon quinoa salad

DISHES:

• Roasted potatoes
• Grilled vegetables

BREAD:

• Garlic bread
• Whole wheat bread

DRINKS:

• Mint lemonade
• Iced herbal tea

TIPS:

• We slice vegetables evenly to make better layers.
• You need to cool your dish after baking.
• Also, add fresh herbs to have a better flavor.
• To make your recipe spicy, you may add chili flakes.

STORAGE INFORMATION:

FRIDGE:

• You may store your meal in a tight container for up to four days.

FREEZER:

• We may freeze this recipe for two months.

FAQs:

Should we make it gluten-free?

• Your meal is already gluten-free because we are not using any pasta.

Should we use vegan cheese on top?

• Yes, vegan cheese will make your recipe crispy and add richness.

Can we make it beforehand?

• Yes, you may assemble it and place it in the fridge to bake later.

NUTRITIONAL INFORMATION:

Protein: 12 g

Potassium: 750 grams

Number of calories: 360 kcal

Calcium: 150 grams

Vitamin A: 2800 IU

Net carbs: 20 grams

Total carbs: 26 g

Fiber: 6 grams

Fat: 20 grams

Iron: 3.2 g

Sodium: 420 grams