Roasted Eggplant Lasagna

Roasted Eggplant and Spinach Lasagna

Roasted Eggplant Lasagna

Every once in a while I crave eggplant and it’s so delicious in Italian food. I haven’t made a lasagna in a while so I decided to build one with slices of roasted eggplant, sauteed mushrooms, and a spinach ricotta all nestled in between whole wheat lasagna noodles and homemade basil marinara sauce.

Tofu ricotta is so easy to make in your food processor and it gives the dish the same creamy richness as cheese would. All you do is add cubed firm tofu, nutritional yeast, minced garlic, basil, italian seasoning, and salt and pepper to your food processor and blend until smooth. I added frozen and drained chopped spinach in after and then pulsed it for a few more seconds until it looks like spinach dip. It’s the perfect filling to replace cheese in vegan lasagna.

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I wanted the vegetables to be already cooked so they were just marinating in the sauce while cooking in the oven so it could be a faster cook time. I don’t precook my lasagna noodles so I make sure there is plenty of sauce in the dish so they cook while baking. It saves a step and I like them to be a little al dente so it holds the dish together and it doesn’t turn into a pile of mush when you lift out your piece.

I made my own marinara sauce this time, but if not I would have used Rao’s. I bought 2 large cans of peeled San Marzano tomatoes from TJ’s and it makes a yummy homemade sauce with only a few ingredients.

Homemade Marinara

2 large cans peeled San Marzano tomatoes

1 yellow onion, diced

3 cloves minced garlic

5-10 fresh basil leaves torn

1 tbsp italian seasoning

salt and pepper to taste

  1. Saute onion and garlic for a few minutes until translucent.
  2. Add cans of tomatoes and use hands to squeeze them and break them up, remove all tough pieces like stems and membranes.
  3. Bring to a boil then reduce to a simmer for about 45 minutes then use immersion blender to blend until smooth.
  4. Add in italian seasoning and basil leaves then stir on low for 3-5 minutes and use.]

Tofu Ricotta

package of organic firm tofu

2 tbsp nutritional yeast

1 tsp italian seasoning

3-5 basil leaves, fresh and torn

salt and pepper to taste

1 bag frozen chopped spinach, thawed and squeezed

  1. Add 3/4 block of diced tofu that’s been pressed dry to a food processor.
  2. Add nutritional yeast, italian seasoning, basil, and salt and pepper and process on high until smooth.
  3. Add in chopped spinach and pulse until combined, only a few pulses.

Roasted Eggplant and Spinach Lasagna

2 large eggplant, sliced thin and salted

10 oz button mushrooms, sliced

1 tsp italian seasoning

box of whole wheat lasagna noodles, dry

homemade marinara sauce (above)

tofu ricotta with spinach (above)

cashew parmesan for sprinkling on top

  1. Preheat oven to 450* and slice eggplant in 1/4 inch slices and lay on paper towels. Sprinkle them with salt and let sit for 30-40 minutes and release their water.
  2. Have marinara and tofu ricotta prepared.
  3. Use a paper towel to press the eggplant dry and then roast in the oven for about 10 minutes on each side then let cool. Turn oven down to 375*.
  4. Saute sliced mushrooms in a pan with a sprinkle of italian seasoning until tender.
  5. In a large 9×13 baking dish, add a layer of marinara to the bottom, layer of dry noodles, spinach tofu ricotta, eggplant slices, mushrooms, sauce, noodles, spinach tofu ricotta, eggplant, mushrooms, sauce, noodles, tofu ricotta, sauce and a sprinkle of cashew parmesan.
  6. Cover and bake for 45 minutes with a sheet pan underneath in case of overflow and then uncover for the last 15 minutes.

3 thoughts on “Roasted Eggplant Lasagna

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