BEST VEGAN LASAGNA
This vegan lasagna recipe tastes just like the classic recipe we all know and love. It’s warm, bubbly, and comforting. almond based ricotta is nestled between layers of lasagna noodles, eggplant, zucchini, and marinara.
Making vegetarian lasagna is easy, right? Just leave out the meat. In fact, I almost forget that anyone puts meat in lasagna at all. The real question is how to replace the cheese in traditional lasagna. The ricotta filling has been an important part of all the lasagna recipes I’m made in the past.
PREP TIME 15 MINUTES
COOK TIME 1 HOUR 10 MINUTES
TOTaL TIME 1 HOUR 25 MINUTES
YIELD: 12 SMaLL PIECES
INGREDIENTS
- 1 medium eggplant, sliced lengthwise into 1/4" strips
- 1/4 cup olive oil
- 4 cloves garlic, divided
- 1 recipe vegan ricotta
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons truffle oil
- 1/4 cup fresh Italian parsley, plus more for garnish
- 25 oz. favorite marinara sauce (I used Sonoma Gourmet brand)
- 1 medium zucchini, thinly sliced into strips lengthwise
- 1 (12 oz.) jar fire roasted red peppers, drained and patted dry
- 1 (9-oz) box no-boil lasagna noodles (I used DeLallo whole wheat, use gluten free if needed)
INSTRUCTIONS
1. Preheat the oven to 400 degrees F.
2. To cook the eggplant, mince two of the garlic cloves and stir into the olive oil. Brush both sides of eggplant slices with the garlic oil and season with salt and pepper. Heat a broiler or grill/grill pan to medium high. Cook, turning half way until tender, about 5-10 minutes. add more oil if the eggplant gets dry. Remove from heat.
3. I like this ricotta filling to have even more flavor, so to the linked vegan almond ricotta recipe, add an additional 1/2 teaspoon salt, 1 1/2 teaspoons truffle oil and 2 cloves peeled garlic. Blend in the blender until blended. add the parsley and pulse just to chop. Mix the rest of the way with a rubber spatula.
4. Full Recipes You can visit ===> https://www.yummymummykitchen.com
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