LAZY EGGPLANT LASAGNA

Serves 1
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Directions

  1. 1Slice the eggplant into rounds.
  2. 2Place the eggplant slices on a baking sheet, drizzle with olive oil and season with salt and pepper.
  3. 3Roast the eggplant in the oven.
  4. 4Heat olive oil in a pan.
  5. 5Add chopped onions to the pan and sauté.
  6. 6Add minced garlic, herbs, chili flakes, and tomato paste to the pan and mix.
  7. 7Add cherry tomatoes and cooked lentils to the pan.
  8. 8Pour canned tomatoes into the pan.
  9. 9Season with salt and pepper and stir everything together to create the lentil tomato sauce.
  10. 10Prepare the creamy tofu sauce by adding tofu, soy milk, and nutritional yeast to a blender.
  11. 11Blend until smooth.
  12. 12Add the roasted eggplant to the lentil-tomato sauce in the pan.
  13. 13Add lasagna noodles to the pan with the sauce and eggplant.
  14. 14Stir to combine the ingredients in the pan.
  15. 15Serve the lasagna into a bowl.
  16. 16Top with the creamy tofu sauce.
  17. 17Garnish with fresh basil.

Ingredients

  • Eggplant
  • Olive oil
  • Onion
  • Garlic
  • Herbs
  • Chili flakes
  • Tomato paste
  • Cherry tomatoes
  • Lentils
  • Canned tomatoes
  • Salt
  • Pepper
  • Tofu
  • Soy milk
  • Nutritional yeast
  • Lasagna noodles
  • Basil

Equipment

Cutting boardKnifeBaking sheetPanSpatulaStrainerBlenderServing bowl

Tips

  • This recipe is a simplified, plant-based version of lasagna that cuts corners for ease of preparation.
  • It's designed to be satisfying and fully plant-based without needing a nap afterwards.

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