LAZY EGGPLANT LASAGNA

Serves 1
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Directions

  1. 1Slice the eggplant into rounds.
  2. 2Slice the eggplant into rounds.
  3. 3Slice the eggplant into rounds.
  4. 4Place the eggplant slices on a baking sheet, drizzle with olive oil and season with salt and pepper.
  5. 5Place the eggplant slices on a baking sheet, drizzle with olive oil and season with salt and pepper.
  6. 6Place the eggplant slices on a baking sheet, drizzle with olive oil and season with salt and pepper.
  7. 7Roast the eggplant in the oven.
  8. 8Roast the eggplant in the oven.
  9. 9Roast the eggplant in the oven.
  10. 10Heat olive oil in a pan.
  11. 11Heat olive oil in a pan.
  12. 12Heat olive oil in a pan.
  13. 13Add chopped onions to the pan and sauté.
  14. 14Add chopped onions to the pan and sauté.
  15. 15Add chopped onions to the pan and sauté.
  16. 16Add minced garlic, herbs, chili flakes, and tomato paste to the pan and mix.
  17. 17Add minced garlic, herbs, chili flakes, and tomato paste to the pan and mix.
  18. 18Add minced garlic, herbs, chili flakes, and tomato paste to the pan and mix.
  19. 19Add cherry tomatoes and cooked lentils to the pan.
  20. 20Add cherry tomatoes and cooked lentils to the pan.
  21. 21Add cherry tomatoes and cooked lentils to the pan.
  22. 22Pour canned tomatoes into the pan.
  23. 23Pour canned tomatoes into the pan.
  24. 24Pour canned tomatoes into the pan.
  25. 25Season with salt and pepper and stir everything together to create the lentil tomato sauce.
  26. 26Season with salt and pepper and stir everything together to create the lentil tomato sauce.
  27. 27Season with salt and pepper and stir everything together to create the lentil tomato sauce.
  28. 28Prepare the creamy tofu sauce by adding tofu, soy milk, and nutritional yeast to a blender.
  29. 29Prepare the creamy tofu sauce by adding tofu, soy milk, and nutritional yeast to a blender.
  30. 30Prepare the creamy tofu sauce by adding tofu, soy milk, and nutritional yeast to a blender.
  31. 31Blend until smooth.
  32. 32Blend until smooth.
  33. 33Blend until smooth.
  34. 34Add the roasted eggplant to the lentil-tomato sauce in the pan.
  35. 35Add the roasted eggplant to the lentil-tomato sauce in the pan.
  36. 36Add the roasted eggplant to the lentil-tomato sauce in the pan.
  37. 37Add lasagna noodles to the pan with the sauce and eggplant.
  38. 38Add lasagna noodles to the pan with the sauce and eggplant.
  39. 39Add lasagna noodles to the pan with the sauce and eggplant.
  40. 40Stir to combine the ingredients in the pan.
  41. 41Stir to combine the ingredients in the pan.
  42. 42Stir to combine the ingredients in the pan.
  43. 43Serve the lasagna into a bowl.
  44. 44Serve the lasagna into a bowl.
  45. 45Serve the lasagna into a bowl.
  46. 46Top with the creamy tofu sauce.
  47. 47Top with the creamy tofu sauce.
  48. 48Top with the creamy tofu sauce.
  49. 49Garnish with fresh basil.
  50. 50Garnish with fresh basil.
  51. 51Garnish with fresh basil.

Ingredients

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