Description
A healthy, gluten-free, and dairy-free lasagna that replaces traditional noodles with roasted eggplant slices, layered with creamy cashew ricotta, fresh spinach, and savory marinara sauce for a delicious Italian-inspired vegan main course.
Ingredients
Vegetables
- 2 large eggplants, sliced lengthwise
- 1 cup spinach
Sauces and Spread
- 2 cups marinara sauce
- 1 cup vegan ricotta or cashew cream
Seasonings and Oil
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp basil
- Salt & pepper, to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the eggplant slices and baking the lasagna.
- Roast the eggplant slices: Brush the eggplant slices evenly with olive oil, then season them with oregano, basil, salt, and pepper. Arrange them on a baking sheet and roast in the preheated oven for about 15 minutes until tender and slightly golden.
- Assemble the lasagna layers: In a baking dish, spread a layer of marinara sauce first. Arrange a layer of roasted eggplant slices over the sauce, then dollop and spread vegan ricotta or cashew cream on top. Add a layer of fresh spinach leaves. Repeat these layers—sauce, eggplant, ricotta, spinach—until ingredients are used up, finishing with a top layer of marinara sauce.
- Bake the assembled lasagna: Place the baking dish in the oven and bake for 25 to 30 minutes until the sauce is bubbly and the layers are heated through.
- Rest and serve: Allow the lasagna to rest for about 10 minutes after baking to set before slicing and serving.
Notes
- For added protein, consider incorporating cooked lentils or tofu between the layers.
- This eggplant lasagna freezes well, making it a great option for meal prep.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
