Eggplant Lasagna
You don’t have to like eggplant to enjoy this lasagna. It’s dairy-free and full of flavor!
Vegan, Vegetarian, Dairy Free
Ingredients
1 eggplant, peeled and sliced 1/4” thick
1-2 T EVOO
1/2 t of each: pink salt, garlic powder, onion powder, cracked pepper
9 oz box oven-ready lasagna noodles
7 oz Daiya shredded mozzarella
1/4 c (or so) Follow Your Heart Parmesan
Sauce:
2 cans (28 oz) San Marzano tomatoes, crushed
1 shallot, chopped
4-5 garlic cloves, chopped
1 large carrot, chopped
2 celery stalks, chopped
handful of fresh kale (or spinach), chopped
1/2 T (or so) of each: dried basil, oregano, parsley
1 t (or so) of each: cracked pepper, pink salt, lemon pepper
1/2 t crushed red pepper
1 T coconut sugar
Ricotta:
1-1/2 c raw cashews
1/4 c nutritional yeast
1 t fresh lemon juice
1/2 t garlic powder
1/2 c coconut water
1/4 t pink salt
1/8 t freshly cracked pepper
Directions
Start the sauce. In a large pot, sauté the shallot, carrot, celery, and kale for a few minutes. Add the garlic and sauté another minute or so. Add the crushed tomatoes, dried seasonings, and sugar. Cook on medium-low heat and stir occasionally. Let simmer until you’re done with everything else and ready to assemble.
While that cooks, preheat the oven to 375. Using sheet pans lined with parchment, brush eggplant with EVOO. Combine seasonings in a small bowl and sprinkle evenly all over the eggplant. Bake for 15 minutes and set aside to cool.
While that bakes, start making the ricotta. Heat a cup or so of water in a tea kettle. Add the cashews to a glass bowl. Once the water is hot, pour it over the nuts to cover. Let sit for 10 minutes then drain.
In a food processor, add the soaked nuts and remaining ricotta ingredients. Blend until smooth.
Next, we assemble in a 9 x 12 inch baking dish. Spoon sauce to cover the bottom of the dish. Add some lasagna noodles. Top with 1/4 cup or so of ricotta mixture, spreading over the noodles. Now add a layer of eggplant. Sprinkle on a handful of mozzarella and a few shakes of parmesan, distributing evenly. Add sauce and repeat the process until you run out of ingredients. (Note: Be sure to cover the noodles with enough sauce so that they cook well and aren’t hard and dry.)
Cover with foil and bake for 50 minutes. Let sit for 5 minutes before cutting into.
Serve with your favorite garlic bread.
Enjoy!