Vegan Eggplant Lasagna

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:

• 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
1. Preparing the Eggplants: Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until the slices are tender and slightly golden. This step helps remove excess moisture and enhances the eggplant’s flavor.

2. Making the Tomato Sauce: While the eggplant is roasting, prepare the tomato sauce. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer the sauce for 20 minutes, allowing the flavors to meld together. Adjust seasoning to taste.

3. Preparing the Vegan Ricotta: Drain and rinse the soaked cashews. In a food processor, combine the cashews, nutritional yeast, almond milk, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. The consistency should resemble traditional ricotta cheese. If the mixture is too thick, add a bit more almond milk.