Vegan Lasagna
Ingredients
The noodles
-
16
sheets
lasagna noodles
The filling
-
1 ½
tablespoon
olive oil
-
1
medium
white onion, diced
-
5
cloves
garlic, minced
-
1
large
eggplant, cut and cubed
-
¾
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
9-12
ounces
vegan meat alternative crumbles
-
42
ounces
tomato sauce
-
2
cups
vegan ricotta cheese
-
3
cups
shredded vegan mozzarella
-
to taste
basil for garnish
Instructions
- Preheat the oven to 350°F (180°C) and cook the lasagna noodles according to package instructions.
- In a pan, heat olive oil and sauté onion and garlic until fragrant.
- Add cubed eggplant, salt, and pepper, cooking until soft.
- Stir in the vegan meat alternative and cook for a few minutes, then add tomato sauce and mix well.
- In a 13” x 9” pan, spread a layer of the sauce mixture, followed by lasagna noodles.
- Repeat layering with sauce, vegan ricotta, and vegan mozzarella until all ingredients are used.
- Top with remaining sauce and mozzarella, cover with foil, and bake for 30 minutes.
- Remove foil and broil for 3-5 minutes to brown the cheese.
- Let the lasagna set for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
343
Total fat
11g
Total carbohydrates
48g
Total protein
14g
Sodium
1096mg
Cholesterol
1mg
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