Vegan Eggplant Lasagna.

I got this recipe from my good friend who is vegan and it was killer. My husband said it is the best vegan dish I have made to date so I think this one will go into the weekly rotation. If you are craving Italian food but don’t want the dairy this cheese-less “ricotta” filling will fake the effect without the guilt. No animals harmed.


// Ingredients //

2 – 3 medium eggplants (you can also use green zucchini in place of eggplant, or layer it interchangeably)

1.5 Jars of Pasta sauce (we use the Organic Marinara from TJ’s)

2 (15-ounce) cans navy beans, drained and rinsed

1 tablespoon Bragg’s Nutritional Yeast

1 teaspoon basil, 1/2 teaspoon oregano, 2 garlic cloves (minced)

2 tbsp extra virgin olive oil

1/2 – 3/4 teaspoon sea salt, to taste

1 cup spinach (optional) for layering

Vegan Parmesan cheese, for garnish (Recipe from Minimalist Baker)

Preheat oven to 450F. Peel the eggplants and cut longways into 1/4-inch slices. Lay on a lined baking sheet and pre-cook eggplant only for about 15 minutes, or until shriveled. I do not put oil on them. Remove eggplant from oven and cool. While the eggplant is cooking, prepare the bean “ricotta” filling: process the drained beans, herbs, salt, garlic, olive oil and LOTS of nutritional yeast in a food processor until smooth. Once the eggplant is cooked let it cool just a bit and lower the oven to 425. Then grab a casserole dish and layer everything: sauce, eggplant, bean ricotta, spinach, sauce, eggplant, ricotta, spinach, etc. Bake for about 40 minutes at 425F. Let me know if you try this and what you think in the comments below! xx, Beth

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