Vegan Eggplant Lasagna

Name: Vegan Eggplant Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Italian
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

Rating:

Age Category: 1y and up

Cuisine: Italian

Total time: 60 min

Prep: 15 min

Cook: 45 min

Servings: 6

Dietary Restrictions

Vegetarian, Dairy-free, Gluten-free, Egg-free, Peanut-free, Tree-nut-free, Fish-free, Shellfish-free, Pork-Free, Red meat-free, Sesame-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.
For the full step-by-step instructions and video tutorial, download the Little Lunches app.

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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