Vegan Eggplant Lasagna

Vegan Eggplant Lasagna recipe is wholesome, satiating, and fully vegetable. Instead of noodles in lasagna, this dish has roasted slices of eggplant. It is filled with salty tomato sauce, vegetables, & vegan cream cheese. It is an ideal opportunity for people who wish to have something healthy but comforting. The meat or the cheese will be the last thing you will miss. It is filled with meaty flavor, fiber & vegetable goodness. Vegan Eggplant Lasagna Recipe is an ideal dish to cook between main meals and, moreover, it is perfect as a meal prep. The cashews and the tofu make it creamy. The thing is that it is gluten & dairy-free lasagna, so the answer is yes.

STATS

• Diet: Vegan, Dairy-Free, Gluten-Free (no noodles used)
• Course: Main
• Cuisine: Italian-Inspired
• Prep Time: 25 minutes
• Cook Time: all most 45 minutes
• Serving Size: 1 slice
• Yield: 6 slices
• Difficulty: Medium
• Total Time: 1 hour 10 minutes
• Method: Oven-Baked

EQUIPMENT

• Large baking sheet
• Oven
• 9×13-inch baking dish
• Blender or food processor
• Large skillet
• Knife and cutting board
• Measuring cups & spoons
• Spatula/spoon

INGREDIENTS:

For the eggplant:

• 2 big eggplants ,cut it into ¼ -inch thick slies
• Salt for taste
• Olive oil for spray

For the filling:

• One teaspoon of olive oil
• 1 small chopped onion
• Three crushed garlic cloves
• 1 zucchini
• One chopped red chili
• One cup of mushrooms
• Two cup fresh spinach
• Black pepper & salt for the taste
• 1 teaspoon Italian seasoning

Regarding the Sauce:

• Three cups of sugar-free tomato pasta sauce
• One spoonful of tomato paste
• A tablespoon of dried basil
• Half a tablespoon of optionally chopped red pepper
• Regarding the Layer of Vegan Cheese:
• Half a cup of soaking raw cashews
• Two teaspoons of nutritional yeast
• Two tablespoons of lemon juice & half a block of firm tofu
• One tablespoon of oil from olive
• One clove of the garlic
• Half a teaspoon of salt for taste
• 1/4 cup water or plant milk, if necessary

INGREDIENT NOTES:

Eggplant:

• Make use of firm, fresh eggplants. To lessen bitterness, sprinkle salt on the slices of sweat.

Vegetables:

• Use whatever type of vegetable that you choose. Spinach, mushrooms, & bell peppers provide texture & taste.

Tomato Sauce:

• Make your own or get a sugar-free spaghetti sauce. For taste, add herbs.

Tofu-Cashew Cheese:

• Blends the creamy texture of cashews with the texture of tofu. adds richness & protein.

Nutritional yeast:

• Provides a cheesy taste without using dairy products.

Lemon juice:

• Lemon juice: Adds a tangy taste and balances the richness.

INSTRUCTIONS:

1. Turn the oven on to 400°F, or 200°C.
2. Place slices of eggplant on paper towels. Season on both sides. Give it 15 minutes to sit. Dry by patting.
3. Now you need to prepare the pan with the foil sheet
4. Lightly oil the eggplant pieces. Roast, turning once, for 15 minutes. Take it off and let it cool.
5. Heat the oil in a pan while the eggplant roasts.
6. Add the garlic & onion. Sauté for approximately three minutes, or till tender.
7. Add bell pepper, mushrooms, & zucchini. Cook for five minutes.
8. Season & add spinach. Stir till wilted. Take off the heat.
9. Tofu, lemon juice, olive oil, nutritional yeast, garlic, salt, plant milk, & soaked cashews should all be combined
10. in a blender. Mix it while it change in creamy and smooth.
11. Combine spaghetti sauce, tomato paste, crushed red pepper, & basil in a separate bowl.
12. Turn the oven down to 375°F (190°C).
13. A 9 x 13 dish should be greased.
14. Use a 1/2 cup of the sauce to enclose the pan’s bottom.
15. Arrange the slices of roasted eggplant in layers.
16. More sauce, sautéed vegetables, & a couple spoonful of tofu cheese.
17. Layers should be repeated till all components are utilized.
18. Top with spoonful of cheese & sauce.
19. Wrap with foil. Bake for twenty-five minutes.
20. After 15 to 20 minutes, uncover & continue baking up till bubbling.
21. Before slicing, allow it cool for 10 to 15 minutes. If desired, garnish with fresh herbs.

TIPS:

• Eggplant can be roasted to avoid the layers becoming soggy.
• It is advised that lasagna be left standing & cut as it takes better.
• Swap in some lentils/some tofu crumbled up to the veggie filling in order to add some protein to the meal.
• Put some fresh basil/parsley on top and serve.
• And in a pinch buy vegan ricotta.

STORAGE INFORMATION:

FRIDGE:

• Store for a maximum of four days in a sealed box. Warm up again in the microwave / oven.

FREEZER:

• Tightly wrap the slices. For a month, freeze. Thaw the next day or reheat from frozen.

FAQS:

Can I use zucchini instead of the eggplant?

• Indeed, zucchini can be cut in slices & used as a layer.

Is the cheese without nuts?

• No, however you may omit cashews & use only tofu.

Is there a chance I could complete this beforehand?

• Indeed. It may be prepared in advance, covered, and cooked when you’re ready.

What should this dish be accompanied by?

• Accompany with green salad/garlic bread.

NUTRITION (per serving)

Calories: 210
Protein: 9g
Carbohydrates: 18g
Fiber: 5g
Fat: 11g
Sugar: 7g
Sodium: 420mg
Calcium: 80mg
Iron: 2mg
Vitamin A: 1350 IU
Vitamin C: 15mg
Potassium: 550mg
Serving Size: 1 slice
Servings: 6