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RECIPE
14 INGREDIENTS 11 STEPS 1hr 20min

Easy Eggplant Lasagna

This plant-based vegan eggplant lasagna checks all the boxes! It's packed with fiber, nourishing nutrients and it tastes incredible!
Easy Eggplant Lasagna Recipe | SideChef
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This plant-based vegan eggplant lasagna checks all the boxes! It's packed with fiber, nourishing nutrients and it tastes incredible!
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr 20min
Total Time
1hr 5min
Active Time
$3.01
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Plant Based Ricotta Cheese

3 cups
Raw Cashews
soaked for 4-6 hours
2
Lemons , juiced
3 Tbsp of juice needed
1/4 cup
Nutritional Yeast
1 Tbsp
Garlic Powder
1 cup
Water

Plant Based Parmesan Cheese

1 cup
Pumpkin Seeds
2 Tbsp
Nutritional Yeast
1 Tbsp
Garlic Powder
1/4 cup
Hemp Hearts

Eggplant Lasagna

2 cups
2
Large Eggplants , sliced
4 cups
Pasta Sauce
up to 5 cups
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Nutrition Per Serving

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CALORIES
623
FAT
38.6 g
PROTEIN
23.2 g
CARBS
54.3 g

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.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). You'll need a 13x9-inch baking dish.
Step 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 (1/4 cup) , Garlic Powder (1 Tbsp) , Fine Sea Salt (1/2 tsp) , and Water (1 cup) . Blend until creamy. Set aside.
Step 3
Meanwhile, in a small food processor, add Pumpkin Seeds (1 cup) , Nutritional Yeast (2 Tbsp) , Garlic Powder (1 Tbsp) , and Hemp Hearts (1/4 cup) . Blitz until crumbly. Set aside.
Step 4
In a large bowl, combine 3 cups cashew ricotta and Fresh Spinach (2 cups) . Set aside.
Step 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.
Step 6
Pat off the excess moisture from the eggplant slices and remove them from the baking dish.
Step 7
Spoon some Pasta Sauce (4 cups) to the bottom of the baking dish. Add 1 layer of sliced eggplant.
Step 8
Next, add dollops of spinach cashew ricotta on top of each slice of eggplant and spread around with a spoon.
Step 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.
Step 10
Sprinkle 3-4 Tbsp of plant-based Parmesan Cheese on top. Bake for 45-50 minutes until eggplant is tender and cooked through.
Step 11
Once removed from the oven, let sit for 5-10 minutes before serving.

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Nutrition Per Serving
Calories
623
% Daily Value*
Fat
38.6 g
49%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
3.8 mg
1%
Carbohydrates
54.3 g
20%
Fiber
13.1 g
47%
Sugars
15.6 g
--
Protein
23.2 g
46%
Sodium
1405.9 mg
61%
Vitamin D
--
--
Calcium
112.4 mg
9%
Iron
7.9 mg
44%
Potassium
1466.0 mg
31%
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