This plant-based vegan eggplant lasagna checks all the boxes! It's packed with fiber, nourishing nutrients and it tastes incredible!
Total Time
1hr 20min
0.0
0 Ratings
Author: Joyous Health
Servings:
6
Ingredients
Plant Based Ricotta Cheese
•
3
cups
Raw Cashews
•
2
Lemons
, juiced
•
4
Tbsp
Nutritional Yeast
•
1
Tbsp
Simply Organic Garlic Powder
•
1/2
tsp
Fine Sea Salt
•
1
cup
Water
Plant Based Parmesan Cheese
•
1
cup
Pepitas
•
2
Tbsp
Nutritional Yeast
•
1
Tbsp
Simply Organic Garlic Powder
•
4
Tbsp
Hemp Hearts
Eggplant Lasagna
•
2
cups
Chopped
Fresh Spinach
•
2
Large
Eggplants
, sliced
•
1
tsp
Fine Sea Salt
•
4
cups
Pasta Sauce
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). You'll need a 13x9-inch baking dish.
2.
Discard soaking water from Raw Cashews (3 cups) and add to a high power food processor or blender together with 3 Tbsp of Lemons (2), Nutritional Yeast (4 Tbsp), Simply Organic Garlic Powder (1 Tbsp), Fine Sea Salt (1/2 tsp), and Water (1 cup). Blend until creamy. Set aside.
3.
Meanwhile, in a small food processor, add Pepitas (1 cup), Nutritional Yeast (2 Tbsp), Simply Organic Garlic Powder (1 Tbsp), and Hemp Hearts (4 Tbsp). Blitz until crumbly. Set aside.
4.
In a large bowl, combine 3 cups cashew ricotta and Fresh Spinach (2 cups). Set aside.
5.
Place a layer of Eggplants (2) in the baking dish. Sprinkle with Fine Sea Salt (1 tsp) to draw out excess moisture. Continue adding layers of eggplant and sprinkling with salt. Let sit for 10 minutes.
6.
Pat off the excess moisture from the eggplant slices and remove them from the baking dish.
7.
Spoon some Pasta Sauce (4 cups) to the bottom of the baking dish. Add 1 layer of sliced eggplant.
8.
Next, add dollops of spinach cashew ricotta on top of each slice of eggplant and spread around with a spoon.
9.
Add sauce on top of the spinach cashew ricotta layer. Add another layer of eggplant and continue until the final layer. For the final layer, add the last bit of spinach cashew ricotta on top of the sauce in dollops.
10.
Sprinkle 3-4 Tbsp of plant-based Parmesan Cheese on top. Bake for 45-50 minutes until eggplant is tender and cooked through.
11.
Once removed from the oven, let sit for 5-10 minutes before serving.
Author's Notes
Serves 6-8 people.
If you want to make this with regular ricotta you can do that. Just follow the same instructions and swap cashew ricotta for regular ricotta.
The plant-based ricotta cheese can be stored in the fridge for up to 10 days.
The plant-based parmesan cheese can be stored in a mason jar in the fridge for up to 5 weeks or stored in the freezer for up to 3 months.
Refrigerate for up to 5-7 days. Eggplant does not freeze well, it gets very soggy so I don't recommend you freeze it. Reheat in the oven.
Nutrition Per Serving
CALORIES
648
FAT
46.5 g
PROTEIN
26.3 g
CARBS
40.1 g
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