Grain-Free Eggplant Lasagna

This protein packed, grain-free lasagna is filled with creamy ricotta, roasted eggplant, and lentil bolognese filling. This dish is a great dinner option that will leave you feeling like you ate a traditional lasagna without the carbs and with extra protein.

When I first starting making this lasagna I used a recipe from FromMyBowl which is a plant based blog I have followed since the beginning of my vegan journey. FromMyBowl creates great alternatives to tasty, satisfying meals that are even better than the non-vegan versions. As I continued making this recipe I started incorporating some of my own techniques and styles to make it my own dish.

Some tips before starting this recipe is to soak the cashews in boiling water for at least 30 minutes to an hour. Other than that, plan out the recipe beforehand so that everything is ready to put together at once. There are three different recipes to make each layer of the lasagna including the lentil bolognese, ricotta, and roasted eggplant.

To layout the timing of each layer, it takes about 35 minutes to make the ricotta, 30 minutes to prepare and simmer the lentil bolognese, and 20 minutes to roast the eggplant.

For the ricotta cheese I used firm tofu along with nutritional yeast, soaked cashews, garlic cloves, lemon juice, lemon zest, salt, and I prefer to put Italian seasoning in but that is optional. Blend this mixture till all is well incorporated. Use a rubber spatula to push down any ingredients that did not get blended in.

Grain-Free Eggplant Lasagna

Duration: 1 hour, 30 minutes

Servings: 12

Ingredients:

Lentil Filling:

• 1 small yellow onion

• 3/4 cup chopped carrots

• 14oz crushed tomatoes

• 1/4 cup tomato paste

• 1 cup dry green lentils

• 2 cups vegetable broth

• 1/2 cup fresh parsley chopped

• 1/4 cup fresh basil chopped

• Salt to taste

Tofu Ricotta:

• 1 block firm tofu

• lemon zest of half a lemon

• 1 lemon juiced

• 1 cup soaked cashews

• 1 tbsp Italian seasoning

• 3 tbsp nutritional yeast

Lasagna Layers:

• 3 eggplants

• tofu ricotta cheese

• lentil bolognese

• 1/4 cup marinara sauce of choice

Instructions:

• Preheat oven to 375 degrees.

• Begin soaking cashews in boiling water.

• Slice eggplant into 1/2 inch slices. Evenly line the slices of eggplant evenly on baking sheet and roast for 20 minutes in the oven.

• Chop onion, carrots, parsley, and basil and put aside. Sautée onions until translucent in a large skillet. Add in the carrots, crushed tomatoes, and tomato paste and stir until well combined. Add in the remaining ingredients and stir. Place lid on lentil bolognese, lower heat to low and let simmer for 25 minutes.

• Add all the ricotta cheese ingredients into blender or food processor and blend until smooth.

• Once all the layers are prepared begin putting the lasagna together. First, spread the marinara sauce on bottom of a 9 x 13 baking pan. Place the first layer of roasted eggplant on top so as much of the bottom is cover. Spread 1/3 of lentil bolognese next. Followed by 1/3 of ricotta. Repeat those layers again. To finish the dish off place the final layer of eggplant on top, followed by the lentils and ricotta. I prefer to mix the lentils and ricotta a little bit on top to make a creamy red sauce. Topping the lasagna with an even sprinkle of nutritional yeast to get toasted on top.

• Bake the lasagna for 25-30 minutes in the oven. When finished let cool for 10 minutes.

• Serve and enjoy!