Yield: 6
Vegan Eggplant Lasagna
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4 inch strips about 1.3 lbs or
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp ground black pepper
- Cashew Cheese
- 1 cup raw cashews, soaked for 4 hours and drained
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- ½ cup unsweetened almond milk
- 1 tbsp olive oil for the cashew cheese
- Layering
- 2 cups marinara sauce, sugar-free
- ½ cup chopped fresh basil
- 1 tbsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Brush eggplant slices with 2 tbsp olive oil and season with salt and pepper. Arrange them on a baking sheet lined with parchment paper.
- Roast eggplant slices in the preheated oven for 25 minutes, flipping halfway through, until tender and slightly golden.
- Meanwhile, prepare the vegan cashew cheese by blending soaked cashews, nutritional yeast, lemon juice, almond milk, and 1 tbsp olive oil in a food processor until smooth and creamy.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce to coat the bottom.
- Place a layer of roasted eggplant slices over the sauce, then spread a portion of the cashew cheese on top.
- Sprinkle some chopped basil and a pinch of dried oregano over the cashew cheese.
- Repeat the layering process with the remaining ingredients, finishing with a layer of cashew cheese.
- Cover the baking dish with aluminum foil and bake in the oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
- Let the lasagna rest for 10 minutes before slicing and serving.
