VEGAN EGGPLANT LASAGNA
A traditional holiday meal so rich you won't notice that the cheese is missing!
Provided by stronglive1
Categories Main Dish Recipes Pasta Lasagna Recipes Eggplant Lasagna Recipes
Time 1h48m
Yield 10
Number Of Ingredients 13
Steps:
- Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
- Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
- Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
- Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
- Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 66.8 g, Fat 4.6 g, Fiber 12.1 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 745.4 mg, Sugar 8.6 g
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Jory Taha
[email protected]This recipe looks delicious, but I don't have time to make it right now. I'll save it for later.
Ibrahim Jailan
[email protected]I followed the recipe exactly, but my lasagna didn't turn out right. I'm not sure what I did wrong.
Sandesh Baral
[email protected]This recipe was a bit bland for my taste. I think I'll add some extra spices next time.
Jeremy Maina
[email protected]I'm not sure how I feel about the sun-dried tomatoes in this recipe. I think I'll omit them next time.
Agnes Agnes
[email protected]This lasagna is a bit pricey to make, but it's definitely worth it for a special occasion.
Jessi Odom
[email protected]I love that this recipe uses eggplant instead of traditional lasagna noodles. It's a great way to get more vegetables into my diet.
Saryge wolf killer
[email protected]The cashew ricotta is a genius idea! It's so creamy and flavorful.
Halema
[email protected]This lasagna is so hearty and satisfying. It's the perfect comfort food for a cold night.
Olayiwola Opeyemi
[email protected]I've made this lasagna twice now, and it's always a crowd-pleaser. Even my meat-loving friends love it!
Shuvo Bd
[email protected]This recipe was a bit time-consuming to make, but it was worth it! The lasagna was so flavorful and delicious. I especially loved the crispy edges of the eggplant slices.
Carolyn King
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This lasagna definitely fit the bill! The eggplant was a great substitute for the traditional lasagna noodles, and the cashew ricotta was surprisingly creamy and flavorf
Mary Ashley
[email protected]This vegan eggplant lasagna was a hit with my family! The eggplant slices were perfectly tender and flavorful, and the cashew ricotta was creamy and delicious. The overall dish was hearty and satisfying, and I loved the pop of flavor from the sun-dri