VEGAN EGGPLANT LASAGNA
Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. It's a delicious gluten-free entrée!
Provided by Simple Vegan Blog
Categories Main dish
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Add salt to the eggplant slices on both sides and place them in a colander in the sink to remove excess water and bitterness for about 15 minutes. This step is optional, but if you omit it, your lasagna probably will have too much liquid.
- Rinse and dry salted eggplant slices well. Then grill them (or cook them in a skillet) until golden brown (no oil needed).
- Preheat the oven to 400ºF or 200ºC.
- I used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
- Spread a thin layer of marinara sauce on the bottom of a baking or casserole dish. Top with a layer of eggplant slices (see photo).
- Spoon 1/3 of the vegan tofu ricotta over the eggplant slices and spread into an even layer. Then top with some vegan parmesan cheese (about 2 tbsp), some marinara sauce and another layer of eggplant slices. Repeat this step twice (our lasagna had 4 layers of eggplant slices).
- Finally, add some marinara sauce and parmesan cheese on top.
- Bake the eggplant lasagna for about 40 minutes or until golden brown.
- Remove from the oven and let rest for at least 10 minutes before cutting and serving. Serve and enjoy.
- Keep leftovers covered in the fridge for about 3 to 4 days.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 272 calories, Sugar 6.9 g, Sodium 1455 mg (see notes), Fat 12 g, SaturatedFat 2 g, Carbohydrate 33.3 g, Fiber 10.5 g, Protein 14.5 g
VEGAN EGGPLANT LASAGNA
Scrumptious no-noodle no-cheese lasagna! :) I used oven-roasted eggplant instead of noodles and cashew "cheese" for the cheese. I invented this because i made a batch of vegan enchiladas the other day and I knew the cashew "cheese" would go well in Italian food, also! I thought as long as I was improving the health of this recipe, I might as well get rid of the pasta as well. Enjoy!
Provided by tigrelillyy
Categories Vegetable
Time P1DT2h30m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cashew "Cheese" Filling.
- Soak 2 cups raw cashews in 6 cups of water for at least 24 hours. Rinse and drain. Using your food processor or blender, blend the remaining cup of water with the soaked and drained cashews until you reach the consistency of ricotta cheese. Add more water if necessary. Add to the cashew mixture the 2 Tbls. of vinegar,1/2 teaspoons black pepper, 1/2 teaspoons salt, and 1 Tbls. Italian seasoning. Add more seasonings to taste. Meanwhile, bring a very large stockpot full of water to boil. When water is boiling add 3 bunches of rinsed kale greens (be sure take off the twist ties!) Completely submerse the greens in the water. Blanche kale greens for 5 minutes or until bright green and soft. Drain greens and (do not burn yourself!) cut greens off tough stems and chop into small pieces. Squeeze out excess water with your hands (there will be quite a bit). Add chopped kale greens to the cashew mixture. Stir together.
- Eggplant "Noodles".
- Cut the ends off of 2 large eggplant. Slice into at least 10 slices total. If you wind up with more, that is great too! Rub the 2 Tbls. of salt onto the eggplant slices and let set in the refrigerator for at least 5 hours. (This will draw some of the moisture out of the eggplant. ) After your eggplant slices have sat for a few hours, wash off the salt and pat dry with towels. Coat eggplant slices with melted coconut oil or olive oil. Put on a baking sheet or two and bake in a 400 degree oven for 35 - 45 minutes or until fork soft.
- Assembling the lasagna.
- Heat the oven to 350 degrees. In an 8 x 10 pan, spoon out a bit of the pasta sauce into the pan. Then layer 5 eggplant slices. (You may have to cut the pieces to make them fit.) Layer half of the cashew /kale mixture over the eggplant slices. Spoon half of the remaining pasta sauce over the cashew/kale mixture. Then layer the remaining eggplant slices. Layer the remaining cashew/kale mixture. Spoon the remaining pasta sauce on top. Cover with foil or a silicone cover and bake @ 350 degrees for 35- 45 minutes or until bubbly. Enjoy!
Nutrition Facts : Calories 372.4, Fat 22.5, SaturatedFat 6.8, Cholesterol 1.9, Sodium 2314.6, Carbohydrate 38.1, Fiber 8.9, Sugar 12.6, Protein 10.6
ONE POT VEGAN EGGPLANT LASAGNA RECIPE BY TASTY
Here's what you need: raw cashews, extra virgin olive oil, fresh basil leaf, nutritional yeast, lemon juice, kosher salt, onion powder, garlic powder, freshly ground black pepper, garlic, nonstick cooking spray, extra virgin olive oil, eggplant, small carrot, celery, small yellow onion, kosher salt, freshly ground black pepper, dry white wine, tomato paste, garlic, vegetable stock, crushed tomato, vegan "no-boil" lasagna noodle, shredded vegan mozzarella cheese, fresh flat-leaf parsley, garlic bread
Provided by Jordan Kenna
Categories Dinner
Yield 8 servings
Number Of Ingredients 27
Steps:
- Make the pesto cashew cream cubes: In a blender, combine the cashews, olive oil, basil, nutritional yeast, lemon juice, salt, onion powder, garlic powder, pepper, and garlic. Blend until smooth.
- Grease an ice cube tray with nonstick spray. Spoon the pesto into the cups in the tray. Cover with plastic wrap and freeze until the cubes are firm, at least 4 hours or up to 3 days.
- Make the lasagna: Heat a large pot over medium-high heat. Add ¼ cup (60 ml) of olive oil to the pot and swirl to evenly coat. Add the eggplant and cook, stirring occasionally, until very soft and caramelized, 30 minutes. Transfer the eggplant to a bowl and set aside.
- Add the remaining 2 tablespoons of olive oil to the pot. Then, add the carrot, celery, and onion, and cook, stirring, until softened and starting to caramelize, 10 minutes. Season with salt and pepper.
- Add the wine and cook, stirring, until completely evaporated, about 4 minutes.
- Add the tomato paste and garlic, and cook, stirring, until lightly caramelized, about 2 minutes over medium heat.
- Stir in the reserved eggplant, vegetable stock, and crushed tomatoes and stir to combine.
- Remove the pesto cubes from the ice cube tray, and immediately distribute the frozen pesto cubes throughout the eggplant sauce.
- Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
- Reduce the heat to medium-low, and cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
- Uncover and sprinkle the mozzarella over the top of the lasagna. Cover again and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
- Sprinkle the lasagna with parsley and serve with garlic bread alongside.
- Enjoy!
Nutrition Facts : Calories 1087 calories, Carbohydrate 71 grams, Fat 81 grams, Fiber 7 grams, Protein 11 grams, Sugar 17 grams
AMAZING VEGETARIAN OR VEGAN LASAGNA
This lasagna is low in fat and is much better for you than most lasagna recipes. This recipe started with the back of a lasagna noodle package recipe, but has been altered to a vegetarian or vegan recipe along with other alterations. Many of our friends (most of them not vegetarian or vegan!) request this dish from my husband for get-togethers or parties. It's always gone in minutes. Many times we use fresh Asia Eggplant in place of spinach as it is in abundance here in Asia and in our opinion tastes better.
Provided by Enjolinfam
Categories One Dish Meal
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cook lasagna noodles according to the package directions.
- Saute onion and garlic in oil until tender. Add vegeburger or gluten.
- Stir in speggetti sauce and parsley; simmer for 5 minutes.
- Combine tofu and spinach and yeast flakes (if using eggplant instead, don't combine with tofu. Instead slice eggplant into thin pieces and set aside).
- Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn't have the measurements listed, but it's big).
- Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
- Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
- In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
- The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
- Bake for 1 hour at 350 degrees F or 180 degrees Celsius.
Nutrition Facts : Calories 219, Fat 7.7, SaturatedFat 1.4, Cholesterol 5.8, Sodium 477.9, Carbohydrate 25.3, Fiber 3.4, Sugar 5.7, Protein 12.8
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- Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant “coins”, so none are overlapping. Bake for 25 minutes, then remove from the oven.
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- Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside. Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil. If needed, use kitchen crepe.
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