Vegan Eggplant Lasagna: A Plant-Based Delight
Introduction: Vegan eggplant lasagna is a hearty, flavorful dish that serves as a fantastic alternative to traditional lasagna. By replacing pasta with thin slices of eggplant, this recipe is both gluten-free and lower in carbohydrates. The layers of savory tomato sauce, creamy vegan cheese, and fresh vegetables create a comforting meal that appeals to everyone, regardless of dietary preferences. This detailed guide will walk you through each step, ensuring a perfect dish every time.
Ingredients
For the Eggplant Layers:
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3 large eggplants, thinly sliced lengthwise
2 tablespoons olive oil
Salt and pepper, to taste.
For the Tomato Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 cans (400g each) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
For the Vegan Ricotta:
1 cup raw cashews, soaked overnight
1/4 cup nutritional yeast
1/4 cup unsweetened almond milk (or other plant-based milk)
1 tablespoon lemon juice
1 clove garlic
Salt and pepper, to taste
Additional Layers:
3 cups fresh spinach, roughly chopped
1 cup vegan mozzarella cheese, shredded
Fresh basil leaves, for garnish.
Preparation Steps
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