Vegan Eggplant Lasagna
Eggplants are actually a fruit, not a vegetable, and belong to the nightshade family.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Vegan Eggplant Lasagna
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Slice the eggplant lengthwise into thin strips.
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Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for 15 minutes or until they are tender.
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In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until they are softened.
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Add tomato sauce, basil, oregano, salt, and black pepper to the skillet. Cook for 5 minutes.
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In a separate bowl, mix vegan ricotta cheese, vegan mozzarella cheese, and parsley.
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Spread a thin layer of the tomato sauce mixture on the bottom of a baking dish.
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Place a layer of lasagna noodles on top of the sauce.
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Add a layer of eggplant slices and then spread a layer of the cheese mixture.
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Repeat the layers until all the ingredients are used, ending with a layer of cheese mixture on top.
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Cover the baking dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
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Let the lasagna rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
