One of my favorite comfort foods is lasagna. It’s delicious and perfect for big groups or making leftovers. In this easy recipe, you sub strips of eggplant for the pasta. Eggplant contains iron, calcium, fiber, phyto nutrients and more! It’s a really versatile veggie that packs a lot of nutritional value without adding a lot of empty calories to your meal.
What you will need to make eggplant lasagna:
- 1 large eggplant
- 2 cups spinach
- 1 cup mushrooms, chopped
- 1 bunch fresh basil
- 1 cup vegan mozzarella cheeze
- 2 cups tomato sauce (I prefer to make my own, but the kind in a jar works too)
- Glass baking dish(es). I use two smaller dishes, but feel free to use one large one.
How to make eggplant lasagna:
- Slice the eggplant into strips. These don’t need to be perfect or even with one another. Try to make the strips no more than 1/4 inch thick.
- Salt the eggplant. This helps tenderize it and also pulls the excess liquid out. Salt both sides of each strip and let sit for 30-45 minutes. Then rinse off and pat dry.
- Preheat the oven to 350 degrees.
- Spread a thin layer of tomato sauce on the bottom of a glass baking dish. Add a layer of eggplant. Top with fresh basil leaves, mushrooms and spinach. Add a thin layer of tomato sauce.
- Repeat these layers as many times as needed.
- For the top layer, finish with eggplant, tomato sauce and the cheese.
- Bake for a total of one hour. I usually bake it covered for the first 30-45 minutes to make sure everything cooks through. Then I take the cover off and bake for the rest of the time. This lets the top turn a little brown and evaporates excess liquid released by the vegetables.
This dish is great served with some garlic bread and kale salad. It stores well for several days after baking and also freezes well. It’s great to make ahead when you are prepping for a busy work week and want something that you can just put in the oven later on.
I’d love to hear your modifications to traditional lasagna!
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