vegan eggplant lasagna

For the Lentil Filling:

  • 1/2 Yellow Onion, diced
  • 1 cup Carrot, finely diced
  • 14 oz Crushed tomatoes
  • ¼ cup Tomato Paste
  • 1 cup Dry Green Lentils
  • 2 cups Vegetable Broth
  • ½ cup Parsley, chopped
  • ¼ cup Basil, chopped
  • Salt, to taste
For the Lasagna:
  • Lentil Filling, above
  • 1 batch of Vegan Ricotta
  • 3 large Eggplant, cut into ⅓” rounds
  • 1 ½ cup Marinara Sauce of Choice
  1. Prepare the Eggplant: Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant “coins”, so none are overlapping. Bake for 25 minutes, then remove from the oven.
  2. Make the Lentil Filling: In the meantime, add the diced Onion to a large pot with a splash of Water or Oil; sauté over Medium heat for 3-4 minutes, until translucent. Then, add the Carrot, Crushed Tomatoes, and Tomato Paste to the pot, stirring well. Once everything is well incorporated, add the Lentils, Vegetable Broth, Parsley, and Basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.
for full instructions you can go to :

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