Dinner

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

Total time

60 min

Prep

15 min

Cook

45 min

Servings

Cuisine

Italian

Age Category

1y and up

Plan This Recipe – Free Trial

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

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

Get Recipe Ingredients

Directions

Step 1

Pre-heat the oven to 425 degrees F. / 218 degrees C.

Step 2

Peel the eggplants and cut them into ¼ inch slices lengthwise.

Step 3

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.

Step 4

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.