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Vegan Eggplant Lasagna (Travis and Greer)
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Main Ingredient
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Category: Main Dish
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Posted By: Frannyd
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Posted On: Oct 25, 2020
Number of Servings:
Ingredients:
- 1 - eggplant 1.5-2 lbs
- 2 1/2 tablespoons - olive oil for brushing
- 1 teaspoons - salt
- 1 cans - diced tomatoes 28 oz, drained
- 1/4 cups - chopped basil
- 2 tablespoons - olive oil
- 2 cloves - garlic minced
- 1/2 teaspoons - salt
- 1/4 teaspoons - red pepper flakes
- 1 jars - marinara sauce (Substitute 16 oz jar for sauce ingredients above)
- 2 cups - raw cashews soaked for 4 hours (if you don't have a powerful blender)
- 1 cups - water
- 1 tablespoons - lemon juice
- 2 teaspoons - apple cider vinegar
- 1/2 teaspoons - salt
- 1/2 teaspoons - Dijon mustard
- 2 tablespoons - nutritional yeast
- 1/2 cups - green or puy lentils
- 1 cups - water or broth
- 2 cups - cashew sour cream (divided) recipe above.
- 1 tablespoons - olive oil
- 1 cups - red onion chopped
- 1 teaspoons - sea salt
- 4 cloves - garlic pressed or minced
- 6 cups - baby spinach packed
- 1/2 teaspoons - black pepper
- 9 - whole grain lasagna noodles no bake
- 1 - eggplant 1.5-2 lbs
- 2 1/2 tablespoons - olive oil for brushing
- 1 teaspoons - salt
- 1 cans - diced tomatoes 28 oz, drained
- 1/4 cups - chopped basil
- 2 tablespoons - olive oil
- 2 cloves - garlic minced
- 1/2 teaspoons - salt
- 1/4 teaspoons - red pepper flakes
- 1 jars - marinara sauce (Substitute 16 oz jar for sauce ingredients above)
- 2 cups - raw cashews soaked for 4 hours (if you don't have a powerful blender)
- 1 cups - water
- 1 tablespoons - lemon juice
- 2 teaspoons - apple cider vinegar
- 1/2 teaspoons - salt
- 1/2 teaspoons - Dijon mustard
- 2 tablespoons - nutritional yeast
- 1/2 cups - green or puy lentils
- 1 cups - water or broth
- 2 cups - cashew sour cream (divided) recipe above.
- 1 tablespoons - olive oil
- 1 cups - red onion chopped
- 1 teaspoons - sea salt
- 4 cloves - garlic pressed or minced
- 6 cups - baby spinach packed
- 1/2 teaspoons - black pepper
- 9 - whole grain lasagna noodles no bake
Directions:
To Roast the Eggplant:
1. Preheat oven to 425. Line a large rimmed baking sheet with parchment paper for easy cleanup. Meanwhile, prepare lentils as directed on package.
2. Slice off both rounded ends of the eggplant, then stand it up on its widest side. Slice through the eggplant vertically to make long, 1/4 - 1/2 inch thick slabs. Discard both the sides that are covered in eggplant skin.
3. Brush both sides with olive oil, then arrange them in a single layer on the prepared baking sheet. Sprinkle with salt a pepper. Roast until golden and tender, about 20 mins, flipping halfway.
Tomato Sauce:
1. In a food processor, combine the tomatoes, basil, olive oil, garlic salt, and pepper flakes. Pulse the mixture about 15 times, until the tomatoes have a spreadable consistency. Pour the mixture into a bowl, add lentils and mix in, and set aside.
Cashew Sour Cream:
1. If you soaked your cashews, drain and rinse them until water runs clear.
2. In a blender, combine the cashews, water, lemon juice, vinegar, salt and mustard. Blend until the mixture is smooth and creamy, scraping the sides as needed. If you're having trouble blending the mixture or want a thinner consistency add more water (1/2 cup).
3. Taste and add more lemon juice or salt if needed. The sour cream will thicken as it rests. Can be kept chilled for about 5 days.
Spinach Cheese Mixture:
1. Rinse out the food processor and return it to machine. Add half of the cashew sour cream.
2. In a large skillet, warm the olive oil over medium heat until shimmering. Add the onion and 1/4 tsp salt. Cook, stirring often, until the onion is soft and translucent, 4-5 mins. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add a few large handfuls of spinach. Cook, stirring and tossing frequently until the spinach has wilted. Repeat with the remaining spinach and cook until all of the spinach has wilted, about 3 mins.
4. Transfer the spinach mixture to the food processor and pulse until the spinach is chopped (not pureed) 5-7 times. Transfer the mixture to a medium bowl. Top with the remaining 1 cup sour cream and add a pinch of salt and black pepper. Stir to combine.
To assemble the lasagna:
1. Spread 1/2 cup of the tomato sauce evenly over the bottom of a 9 x 9 in baking dish. Layer 3 lasagna noodles on top. Spread half of the cheese mixture evenly over the noodles. Arrange half of the eggplant noodles over the cheese. Repeat until ingredients are used up, ending with sauce.
2. Cover the pan with foil and bake, covered for 18 mins, then uncover, rotate the pan and continue cooking approx 5-10 mins more. Remove from oven and allow to cool. Garnish with basil and serve.
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