Eggplant & Zucchini Lasagna



Vegan Eggplant & Zucchini Lasagna

May 18, 2014

Eat Heal Glow


For the Layers:

2 eggplants

1 zucchini

1 sweet potato or 1 box ready to bake lasagna noodles

4-6 cups homemade or jarred marinara sauce

1 box frozen or 1 package fresh baby spinach

1 package vegan mozzarella cheese (I like Teeze or Daiya)

1-2 cups sliced mushrooms

1 small onion chopped

Vegan parmesan or cashew cheese

Fresh basil

Béchamel Sauce:

1 cup cashews soaked in water for 1 hour or more

1 cup no-chicken or veggie broth

½ teaspoon fresh ground nutmeg

1 teaspoon mellow miso

½ teaspoon braggs amino acid

1/4 cup nutritional yeast or vegan parm

Freshly ground pepper to taste

Mix all ingredients in a high-speed blender until creamy. The mixture should be thick.

For the Vegan Ricotta:

1 block of extra firm tofu drained

juice of ½ lemon

Fresh basil and parsley to taste

1 teaspoon Italian seasoning

3 tablespoons olive oil

1/3 cup nutritional yeast

1 teaspoon umeboshi vinegar

salt and pepper to taste

Mix well in a food processor until ricotta like consistency. Adding a little more oil if necessary.

Preparation:Preheat oven to 350F

Slice the eggplant and zucchini into thin horizontal planks with a mandolin. Let the veggies sit in a colander for 20-30 minutes and pat dry. Pan-fry the eggplant and zucchini in a frying pan with a small amount of olive oil for 2-3 minutes per side.

To Assemble:

Put a thin layer of sauce on the bottom of a large baking dish. Cover with a layer of noodles. Follow with vegan ricotta, spinach mixture, more sauce and a layer of eggplant. Add 1/3 of the béchamel sauce, 1/3 of the mozzarella and the zucchini. Add another layer of sauce and continue layering in the same fashion until all or your noodles and veggies are used up. Top with the remaining sauce and some vegan mozzarella and nutty parmesan cheese. Garnish with fresh basil. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until lightly browned. Enjoy!!! XO