This eggplant lasagna is sure to be a crowd pleaser. Using organic eggplant, roasted to perfection in place of the traditional pasta sheets commonly used in lasagna dishes.
Your guests will be sure to ask for this recipe to take home with them to tempt their own families.
Its super easy to make and is best served fresh, frozen is not recommended as it tends to be too mushy that way.
When making the change to a healthier lifestyle you need to have some excellent kitchen appliances to assist you in all your food prep. The Champion Juicer is a great investment
- 2 medium eggplants
- 1 jar of tomato sauce ( good organic quality)
- 1 cup of grated vegan cheese ( or regular cheese grated)
- vegan Parmesan cheese
- 1 cup of frozen spinach drained, or 1 cup of steamed kale or spinach
- 1 container of cottage cheese (vegan)
- 1 batch of vegan ricotta
(recipe is as follows for this mouthwatering ricotta cheese) it makes a lot so, play with it, you may want to cut this recipe in half.
- 1 pound firm tofu
- 1/2 tsp nutmeg
- 1/8 tsp turmeric
- 1/4 cup of dried parsley
- 1/3 cup of nutritional yeast
- 2 tbsp of olive oil
- 1 tsp basil
- 1/2 tsp sea salt
- 1/3 cup lemon juice
- 1/3 cup of tahini
Put all the above ingredients in your blender and process till smooth
Roast eggplant thinly sliced length ways( skins on) with olive oil on parchment paper in the oven at 400 for 10 or so minutes, watching carefully to make sure not to burn it. Flip over half way through roasting process.
In lasagna dish, distribute about 1/4 cup of the sauce in the bottom of dish, next lay the long strips of eggplant over top, followed by spinach, Parmesan cheese,cottage cheese and grated cheese. Continue these layers until all your eggplant is used up.
Put in 350 degree oven for 20-30 minutes till warmed through