Matless Eggplant Lasagna

19:46

EGGPLANT LASAGNA












INGREDIENTS

  • ​2 large eggplants, cut into slices
  • 1/4 cup olive oil
  • 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
  • 2 batches Vegan Ricotta from my Vegan Ricotta Zucchini Casserole
  • 2 cups marinara sauce
  • 5 cloves garlic
  • 1 cup Vegan mozzarella, shredded
  • salt, pepper to taste
  • Optional:
  • 3 tsp Italian herbs
  • 2 tsp onion powder
  • 4 tsp garlic powder



INSTRUCTIONS

  • Preheat ove​n to 410°F and have a 10×10 casserole dish ready.
  • Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside. Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil. If needed, use kitchen crepe.
  • Next mix marinara with garlic in a bow and season with a pinch of salt and pepper. If you use the optional garlic powder, onion powder and Italian herbs, mix them with the prepared vegan ricotta.
  • Last be ready for layering your lasagna. Start with a layer of the marinara sauce on the bottom, followed by eggplants, vegan ricotta, marinara and a bit of vegan Parmesan, vegan mozzarella. Repeat until everything is used. The last layer should be a bit marinara and ricotta, garnish with Parmesan and Mozzarella.
  • Bake for around 30 minutes until the vegan cheese is melted and a bit golden on top. Let cool down a bit for approximately 5 up 8 minutes and serve.