Yes, it is summer, but lasagna is so delicious that it should be enjoyed all year long. In fact, I always requested it for my birthday dinner, and my birthday is August 1st. Poor Mom.
This recipe I make for my carnivorous family and my friends with fancy palates at the fine-dining restaurant where I work. Everyone loves this lasagna, and are always surprised that it is vegan.
So without further ado, here it is:
Vegan and Gluten Free Eggplant Lasagna
1 large eggplant
1/2 c Safflower Oil
1 c pine nuts
2 c cashews, soaked for 2 hours
Juice of 1 lemon
1/2 c water
1/2 c nutritional yeast
1 tb tahini
2 cloves garlic
2 tb almond milk
1 ts onion powder
Salt and pepper
about 10 leaves basil
1 block firm tofu or hemp tofu
1 pint mushrooms
1 onion, chopped
1 c Wilted spinach
1 c Shredded carrot
1 jar Marinara sauce
1 Tomato, sliced
1. Preheat the oven to 350 F.
2. Using a mandolin slicer or a good knife, slice eggplant in to thin noodles. Sauté in pan with oil until translucent. Set on paper towels.
3. In a high-speed blender or food processor, combine nuts, lemon juice, water, tahini, yeast, spices, salt and basil to a creamy consistency. Add tofu at the end, keeping it a little chunky.
4. Sauté mushrooms and onion.
5. In a deep pan, spread a little marinara at the bottom. Make a layer of eggplant noodles. Top with “ricotta” mixture. Spread veggies on top, then marinara. Make another layer of eggplant, then ricotta, finishing with marinara. Finish with sliced tomato. Bake for 40 minutes. Bon appetite, and namaste!
More hearty entrees: Portobello Steak Frites
Vegan Thai Green Curry from Scratch
Also by Jessica Riley-Norton: 5 Soul-Quenching Books for the Beach
The Road Back – A Story of Recovery
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Photo: Jessica Riley-Norton
