Gf Vegan Spinach Eggplant Lasagna Food

EGGPLANT LASAGNA RECIPE

Steps:

• Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
• Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
• Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
• While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
• Remove the eggplant from the oven. Lower the heat to 375 degrees F.
• Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
• Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
• Let the lasagna rest for 10 minutes before cutting and serving.

GLUTEN FREE VEGAN ZUCCHINI EGGPLANT LASAGNA

Steps:

• Prepare Vegan ricotta: In a food processor or industrial blender, combine the cashews, oil, and garlic. Pulse until finely chopped. Add the tofu, and a pinch of salt. Pulse until finely chopped and resembling the texture of ricotta, add soymilk as needed to thin the mixture out. Add the basil and pulse just until chopped into the mixture.
• Set Vegan ricotta and set aside.
• Slice zucchini and eggplant into thin, horizontal planks preferably with a mandolin. Place zucchini in a colander and salt. Allow to sit for 30-60 minutes to extract extra moisture. Drain and pat dry with a towel. Bake or sautée slices for a few minutes on each side to ensure all excess moisture is removed (I cooked slices in a non-stick pan for 2-3 minutes on each side). Put aside.
• Preheat oven to 350 degrees.
• Heat oil in a pan on medium to medium-high heat. Add carrot sticks and cook for 3-4 minutes. Add sliced baby bella mushroom and onion cook for an additional 5 minutes. Add garlic and cook for 2 additional minutes. Add spinach and cook until wilted. Remove from heat.
• Put a thin layer of tomato sauce in the bottom of a large baking dish. Place zucchini planks over sauce to cover the bottom of the dish.
• Add 1/2 the ricotta mixture, spreading it evenly over the zucchini. Then add 1/2 the mushroom mixture, spreading it over the ricotta. Add another thin layer of sauce. Repeat with zucchini, ricotta and mushroom mixture. Add a last layer of zucchini and cover in sauce. If you like, add a layer of vegan cheese .
• Cover the pan with foil and bake for 35 minutes. Remove the foil and cook for an additional 15 minutes. Remove lasagna from the oven and allow to sit for approximately 15 minutes before serving.