Vegan Eggplant Lasagna

Vegan Eggplant Lasagna: A Plant-Based Delight

Introduction: Vegan eggplant lasagna is a hearty, flavorful dish that serves as a fantastic alternative to traditional lasagna. By replacing pasta with thin slices of eggplant, this recipe is both gluten-free and lower in carbohydrates. The layers of savory tomato sauce, creamy vegan cheese, and fresh vegetables create a comforting meal that appeals to everyone, regardless of dietary preferences. This detailed guide will walk you through each step, ensuring a perfect dish every time.

Ingredients

For the Eggplant Layers:

• 3 large eggplants, thinly sliced lengthwise
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cans (400g each) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

For the Vegan Ricotta:

• 1 cup raw cashews, soaked overnight
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon lemon juice
• 1 clove garlic
• Salt and pepper, to taste

Additional Layers:

• 3 cups fresh spinach, roughly chopped
• 1 cup vegan mozzarella cheese, shredded
• Fresh basil leaves, for garnish

Preparation Steps

 

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