Vegan Eggplant Lasagna

This dish is vegan, veggie packed, and full of flavor! Lasagna was a staple in my household growing up and recently I have been trying to create family favorite recipes using more plant based ingredients. The almonds used in the non-dairy ricotta sauce create such a great consistency and the nutritional yeast adds a cheesy flavor. I used eggplant for my “lasagna” sheets.

Processed with VSCO with m5 preset

Ingredients

  • 1 eggplant
  • small handful of kale
  • zucchini
  • Cremini mushrooms
  • cherry tomatoes
  • 2/3 cup marinara sauce
  • 3 tbsp oat milk
  • 1 tbsp nutritional yeast
  • 3 tbsp almonds (soaked for 2 hours to soften)
  • 1 tsp dried oregano
  • 1 tsp garlic powder

Directions

  • I first sautéed the kale, zucchini, mushrooms, and tomatoes in olive oil
  • Then I made the almond ricotta by blending together in a food processor the soaked almonds, spices, oat milk, and nutritional yeast
  • I cut the eggplant into 6 circular slices, cut the slices from the middle part of the eggplant so they are larger and similar in size and width. Aim for the width to be about 1/4-1/2 inch
  • I placed 3 slices of eggplant on the bottom of the dish then topped with half the marinara and almond ricotta and all of the vegetables
  • I topped that with 3 more slices and placed the second half of the marinara and almond ricotta on top
  • I baked it for 16 minutes at 375F

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