Dinner
Vegan Eggplant Lasagna
| Total time:
| Prep:
| Cook:
| Servings:
|
| 60 min |
15 min |
45 min |
6 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
2
eggplant
-
2
Teaspoon
salt
-
1
Tablespoon
olive oil
-
28
Ounce
marinara sauce
-
1/2
Cup
water
-
3/4
Cup
red lentils
-
12
Ounce
extra firm tofu
-
1/4
Cup
lemon juice
-
3
Tablespoon
nutritional yeast
-
1/2
Cup
basil
-
1
Tablespoon
oregano
-
1/2
Teaspoon
pepper
-
2
Tablespoon
olive oil
Directions
-
Pre-heat the oven to 425 degrees F. / 218 degrees C.
-
Peel the eggplants and cut them into ¼ inch slices lengthwise.
-
Take some of the salt and sprinkle it evenly among your eggplant slices to remove moisture. Place the salted eggplant slices on a colander and let sit for 15 minutes.
-
Rinse the eggplant slices under running water and pat them dry. Grease the eggplant slices with olive oil. Arrange them on a baking sheet and bake for 15 minutes. Once done balking lower the temperature of the oven to 375 degrees F. / 190 degrees C.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 392 kcal |
| Fat
| 18 g |
| Carbohydrates
| 43 g |
| Protein
| 20 g |
| Fiber
| 14 g |
| Sugar
| 15 g |
| Sodium
| 1597 mg |
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