Healthy vegan Eggplant Lasagna to satisfy your Italian food cravings
Try out this dairy and meat-free version of an Italian classic
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 6 |
4 large eggplants
500 gms tomato sauce
500 gms tofu ricotta cheese
Tofu Ricotta Cheese:
200 gms tofu
2 tbsp nutritional yeast
15 ml lemon juice
1 tsp salt
1. Cut the eggplant lengthwise and season with salt, and drizzle with olive oil.
2. Grill the eggplant until it is soft.
3. Mix all the ingredients of ricotta cheese in a food processor until well incorporated.
4. In a heat resistant dish, layer the grilled eggplant and spoon a layer of the vegan ricotta cheese. Add a layer of the eggplant on top and spoon tomato sauce on top. Alternate the vegan cheese and tomato sauce between the layers until you run out of eggplant.
5. Top with vegan cheese and bake at 180°C for 15 minutes. Serve hot.
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