Vegan Eggplant Lasagna

Ingredients: – 6-8 slices of eggplant cut ¼" thick lengthwise – olive oil Tomato Sauce – 1 tablespoon olive oil – ½ cup chopped onion – 1 clove garlic minced – ½ cup chopped red pepper

Ingredients: – 15 ounces tomato sauce – 14.5 ounces fire roasted tomatoes – 6 ounces tomato paste – 2 teaspoons dried basil – 1 tablespoon dried oregano – Salt and pepper

Ingredients: Lasagna – 6 gluten free no boil lasagna noodles - I used rice noodles – Tofu Ricotta (whole batch) or store bought vegan ricotta

Tomato Sauce: In a hot pan with olive oil cook chopped onion until translucent. Add garlic. Cook 30 seconds longer. Add finely chopped red pepper and cook until crisp-tender.

Add tomato sauce, fire-roasted tomatoes, tomato paste, basil, oregano, salt, and pepper. Cover the pan with a lid. Simmer for 20 minutes.

Eggplant: Preheat oven to 400°F. Slice eggplant ¼" thick lengthwise on a mandoline. Brush eggplant with olive oil and place on a parchment paper lined baking sheet.

Bake at 400°F for 25 minutes, flipping halfway through. Lasagna: Lower oven temperature to 350°F. Pour 1 cup of the tomato sauce mixture into a 7 ½ x 9 ½ baking dish (or similar size).

Place two lasagna noodles on top of the sauce. Spread ⅓ tofu ricotta mixture on top of the noodles. Place 3-4 slices of eggplant on top of the sauce. Pour 1 cup tomato sauce mixture.

Place two lasagna noodles on top of the sauce. Spread tofu ricotta on top of lasagna noodles. Place 3-4 slices of eggplant on top.

Pour about ¾ cup tomato sauce mixture on eggplant slices. Place two noodles on top. Pour the rest of the tomato sauce mixture on top.

Finish with the rest of the tofu ricotta. Sprinkle nutritional yeast on top. Cover with aluminum foil. Bake at 350°F for 50 minutes, then uncovered for 10 minutes. Let rest for about 10 minutes.

Click to get the recipe @ createmindfully.com