Liz's Vegan Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1.5 cup, chopped Onions, raw 0.5 cup mushroom, cremini (by GLAUCKENSTUCK) 1 cup, chopped Swiss Chard 2.75 cup Molisana Passata Di Pomodore, Strained Tomatoes (125ml = 0.5cup) (by SUPERMANSDEAD) 350 gram(s) Sunrise Extra Firm Tofu (by JENKAY42) 1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins) .5 tsp MORTON Sea Salt, Fine Salt 1 tbsp Extra Virgin Olive Oil 1 cup (8 fl oz) Water, tap 1.25 cup Violife vegan mozzarella shreds (by HEALTHIERSHELLY) 30 grams Becel Salted Sticks (2 tsp/10 gm) (by SSPENCER02) 4 clove Garlic 1 tbsp Italian Spice (by SLIDOG) 0.125 cup King Arthur Flour Unbleached All-Purpose Flour (by RASPBERRYPIE) 2 cup Milk, Soy, Organic, Unsweetened, SILK (1cp/8oz) .125 tsp Nutmeg, ground 340 grams Big Mountain Foods Broccoli Crumble (by CORABAIN) 4 tbsp Kal Nutritional Yeast Flakes 4 oz Barefoot Pinot Grigio
Slice eggplant 1/4" thick, lay out on racks and salt one side. Let sweat for 20 minutes. Pat dry, flip and repeat on other side.
Saute 1/2 cup chopped onion with chopped mushrooms till dry. Add wine and swiss chard till and continue to deglaze pan and swiss chard is wilted.
Crumble tofu to ricotta consistancy. Add 3 tblsp Nutritional yeast, lemon, a little salt and the mushroom mixture.
Saute the 1 cup onion with a little olive oil till well wilted. Add garlic and saute another minute. Add Pasatta and a little water to clean the jar. Simmer for about 30 minutes add itallian seasoning and salt pepper to taste. Add the cauli ground or broccoli ground and enough water to make a thick sauce. Not runny.
Assemble in 9 x 13 pan. A little sauce, eggplant, ricotta, sauce, cheese, repeat. (I only did cheese in middle layer and top).
Warm the plant based milk till nearly hot. For the top layer I made the béchamel sauce with 2 tblsp becel butter, 2 tbls flour. Cook the flour in the butter for about 5 minutes, then whisk in the warmed milk cook till about a consistency of thin batter. Spoon or pour over top of lasagna and sprinkle the remaining cheese.
Bake in 350 oven for 35 minutes. I broiled the top to get the cheese a little crispy.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LGMEHLING.
Saute 1/2 cup chopped onion with chopped mushrooms till dry. Add wine and swiss chard till and continue to deglaze pan and swiss chard is wilted.
Crumble tofu to ricotta consistancy. Add 3 tblsp Nutritional yeast, lemon, a little salt and the mushroom mixture.
Saute the 1 cup onion with a little olive oil till well wilted. Add garlic and saute another minute. Add Pasatta and a little water to clean the jar. Simmer for about 30 minutes add itallian seasoning and salt pepper to taste. Add the cauli ground or broccoli ground and enough water to make a thick sauce. Not runny.
Assemble in 9 x 13 pan. A little sauce, eggplant, ricotta, sauce, cheese, repeat. (I only did cheese in middle layer and top).
Warm the plant based milk till nearly hot. For the top layer I made the béchamel sauce with 2 tblsp becel butter, 2 tbls flour. Cook the flour in the butter for about 5 minutes, then whisk in the warmed milk cook till about a consistency of thin batter. Spoon or pour over top of lasagna and sprinkle the remaining cheese.
Bake in 350 oven for 35 minutes. I broiled the top to get the cheese a little crispy.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LGMEHLING.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 420.4 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 9.2 g
- Protein: 12.7 g