By minimalistbaker.com
Lentil & Eggplant Lasagna
Instructions
Prep:30minCook:45min
Satisfying, healthy eggplant lasagna with lentil marinara. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée!
Updated at: Mon, 25 Jul 2022 19:28:59 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
8
Low
Nutrition per serving
Calories228.2 kcal (11%)
Total Fat8.1 g (12%)
Carbs28.8 g (11%)
Sugars8.2 g (9%)
Protein12.1 g (24%)
Sodium570.8 mg (29%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
2eggplants
medium, sliced into 1/4-inch slices lengthwise or 12 lasagna noodles, boiled
Sea salt
for sweating
1 Tbspolive oil
1 x 28 ouncemarinara sauce
jar favorite, I like Basil Marinara
½ cupwater
¾ cupred lentils
rinsed and drained, can sub green, but will increase cooking time
1 x 12 ounceextra firm tofu
block, drained and pressed dry for 10 minutes
1.5lemons
medium, juiced, 1 1/2 lemons yield ~1/4 cup or 60 ml
3 Tbspnutritional yeast
½ cupfresh basil
finely chopped, plus more for serving
1 Tbspdried oregano
½ tspsea salt
½ tspblack pepper
1 Tbspolive oil
¼ cupvegan parmesan cheese
Instructions
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Notes
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