Lentil Eggplant Lasagna
Ingredients
The eggplant
-
2
medium
eggplants
-
1
Tbsp
olive oil
-
to taste
sea salt
The sauce and lentils
-
1
28-oz jar
marinara sauce
-
½
cup
water
-
¾
cup
red lentils
The tofu ricotta
-
1
12-oz block
extra firm tofu
-
1½
medium
lemons (juiced)
-
3
Tbsp
nutritional yeast
-
½
cup
fresh basil (finely chopped)
-
1
Tbsp
dried oregano
-
½
tsp
sea salt
-
½
tsp
black pepper
-
1-2
Tbsp
olive oil
-
¼
cup
vegan parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (218°C) and prepare baking sheets and a baking dish.
- Salt the eggplant slices and let them sweat for 15 minutes in a colander.
- Rinse and dry the eggplant, then bake in the oven for 13-15 minutes.
- In a saucepan, combine marinara sauce and water, bring to a boil, then add lentils and simmer until tender.
- Prepare the tofu ricotta by blending all ricotta ingredients until semi-pureed.
- Layer the baking dish with marinara sauce, eggplant, ricotta, and repeat until all ingredients are used.
- Top with vegan parmesan and cover with foil, then bake for 30 minutes at 375°F (190°C).
- Remove the foil and bake for an additional 10-15 minutes until bubbly and slightly browned.
- Let it rest for 10-15 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
9 slices
Calories
164
Total fat
5.4g
Total carbohydrates
21.8g
Total protein
10.7g
Sodium
20mg
Cholesterol
0mg
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