Eggplant Lasagna

HEARTY, HEALTHY & DELISH !

I am not a big fan of lasagna, but the idea of eggplant lasagna seemed delish so I gave this a try. And oh boy, was I happy. My whole family loved it ! If you want a gluten-free lasagna, you can give this a try. The vegan ricotta in it, which I did recently, is a bomb ! This one is good for 4 to 6 hungry people.

🌻RECIPE

🌱 Ingredients:

FOR THE LENTIL FILLING:

▪︎few tbsp onion powder

▪︎2 tbsp garlic powder

▪︎1 cup carrot, finely diced

▪︎14 oz crushed tomatoes

▪︎¼ cup tomato paste

▪︎1 cup dry green lentils

▪︎2 cups vegetable broth

▪︎½ cup parsley, chopped; dried is ok

▪︎ ¼ cup basil, chopped; dried basil is ok

▪︎ Salt, to taste; opt for Himalayan

FOR THE LASAGNA:

▪︎ Lentil Filling, above

▪︎ 1 batch of Vegan Ricotta ( see https://butterflyvegan.com/vegan-ricotta/ )

▪︎ 1 ½ cup marinara sauce of choice

▪︎ 3 large or several small pieces of eggplant, cut into ⅓” rounds

 

 

🌱Instructions:

▪︎ Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant rounds, so none are overlapping. Bake for 25 to 30 minutes, then remove from the oven.

▪︎ In the meantime, make the Lentil filling by adding the garlic powder & onion powder to a large pot with the vegetable broth; bring to a boil & simmer covered for about 5 mins.

▪︎ Then, add the carrot, crushed tomatoes, and tomato paste to the pot, stirring well. Once everything is well incorporated, add the lentils, parsley, and basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.

▪︎ Last step would be to layer the lasagna. Spread 1/2 cup of Marinara Sauce over the base of a large casserole dish.

▪︎ Cover it well with 1/3 of the Eggplant – try to overlap it as tightly as possible!

Layer 1: spread 1/2 of the cooked Lentil filling evenly across the Eggplant, followed by 1/3 of the Vegan Ricotta.

 

Layer 2: add another layer of Eggplant, then follow with the remainder of the Lentils and another 1/3 of the Ricotta

Top it Off: add the remainder of the Eggplant to the Casserole, followed by the rest of the Vegan Ricotta. Pour 1 cup of Marinara Sauce over the dish, and swirl it together with the Ricotta to complete the Lasagna.

 

▪︎ Bake the Lasagna at 375F for 35 minutes. Let the Lasagna sit for 10 minutes, then cut and serve as desired.

 

* Note:

▪︎ You can remove the skin of the eggplant if you’re a picky eater, but I didn’t have to in this recipe.