Vegan Eggplant Lasagna

Updated at: Thu, 17 Aug 2023 03:38:05 GMT

Step 1

1. Preheat oven to 400*F 2. Slice your eggplant into thin long slices. Sprinkle each slice with a generous pinch of salt and set aside in a colander to drain for 30 minutes. 3. Pat your eggplant dry and spread onto a baking sheet and douse with olive oil and a pinch of salt. Bake for 30 minutes. 4. In a large blender add cashews, olive oil, nutritional yeast, salt, pepper, onion powder, and garlic cloves. Blend until smooth. 5. Heat a medium pan over medium high heat and add 2 tbsp of olive oil. Add your tofu in with a pinch of salt, garlic powder (and steak seasoning if you have it on hand). Cook for 10 minutes storing often until lightly browned. Set aside in a bowl. 6. In the same pan reduce the heat to medium and add your mushrooms. Cook for 10 minutes. Add the tomato sauce in and reduce to medium low. Simmer for 15 minutes. 7. Construct the lasagna. Starting with a thin layer of the cashew cream on the bottom. Next a single layer of the eggplant slices. Then add another thin layer of cashew cream. Sprinkle a thin layer of tofu crumble. Then a thin layer of spinach leaves. Pour a thin layer of tomato mushroom sauce next. Then another layer of eggplant. Finish it off with another layer of cashew cream. Then the rest of the tomato mushroom sauce. Optional: sprinkle vegan cheese on top. 8. Reduce oven to 350*F and cook for 30 minutes. 9. Serve hot and enjoy!

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